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Chicken and Black Bean Nacho Dip

Summer is coming (woo hoo!) It is great to relax your schedule, relax your meals…but not so much that you regret your choices. This dip makes the perfect casual lunch or dinner with the kids. It also makes a fun evening snack (movie night anyone?), potluck dish, or simple freezer meal to take along when you head to your vacation site. See, eating real food can be fun!

Chicken and Black Bean Nacho Dip


Kim @ onceamonthmeals.com, adapted from Babble


  • 1 cup boneless, skinless chicken breast, cooked and chopped
  • 15 ounces black beans (or substitute cooked dried beans)
  • 14.5 ounces tomatoes and chiles, drained
  • 1.5 cups bell pepper (any color), diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups cheddar cheese, shredded
  • 1 bag tortilla chips (choose a brand with few ingredients)
  • Optional Toppings: cilantro, green onions, black olives, hot peppers and/or salsa


In a large bowl, combine chicken, beans, tomatoes and chiles, chili powder, cumin, garlic powder, salt and pepper, and 1/4 of cheese. Divide among greased 8 x 8 foil baking pans. Sprinkle remaining cheese evenly over pans. Bake at 375 degrees for 20-25 minutes, until cheesy is bubbly.

Freezing Directions:

Cool dip completely. Cover tightly with foil, label, and freeze. TO SERVE: Thaw dip and reheat. Top with desired toppings listed above and serve with tortilla chips.

Servings: 4


**conversion chart image provided by Erik Spiekermann

4 Responses to “Chicken and Black Bean Nacho Dip”

  1. Jodi says:

    This was amazing, the kids loved it, too!

  2. Christina says:

    Can you just freeze without cooking then thaw and cook from there? Instead if cooking, freezing, thawing, reheating?

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