Chicken Fiesta Dip

• 1 medium green pepper, finely chopped
• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 8 ounces cream cheese, softened
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can Rotel Tomatoes, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups cooked chicken, shredded
• 2 cups shredded Mexican blend cheese
• 1 green onion, finely sliced

1. Saute green pepper and onion in olive oil until tender.
2. Add chili powder, salt, pepper and cumin.
3. Cook for a few minutes, remove from heat and set aside.
4. In a separate bowl, beat cream cheese until smooth.
5. Add cream of chicken soup, Rotel and jalapeno pepper.
6. Stir in chicken and 1 cup of Mexican blend cheese and the above green pepper mix.
7. Transfer to a greased 11 x 7 pan.
8. Sprinkle with green onion and remaining cup of cheese.
9. Bake uncovered at 350 degrees for 25 - 30 minutes.
10. Serve with Tostito chips.

green pepper, onion, olive oil, chili powder, salt, pepper, ground cumin, cream cheese, cream of chicken soup, tomatoes, pepper, chicken, blend cheese, green onion

Taken from www.food.com/recipe/chicken-fiesta-dip-465986 (may not work)