Ingredients
1 medium green pepper, chopped1 medium onion, chopped1 tablespoon olive oil1/2 teaspoon chili powder1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cumin1 package (8 ounces) cream cheese, softened1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10 ounces) diced tomatoes and green chiles, undrained1 jalapeno pepper, finely chopped4 cups shredded rotisserie chicken2 cups shredded Mexican cheese blend, divided1 green onion, thinly slicedTortilla or corn chips
Preparation
In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.
In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11x7-in. baking dish. Sprinkle with green onion and remaining cheese blend.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.
