Warm Chicken Fiesta Dip

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken
• 2 cups shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• Tortilla or corn chips

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips.

green pepper, onion, olive oil, chili powder, salt, pepper, ground cumin, cream cheese, condensed cream, tomatoes, pepper, shredded rotisserie chicken, cheese blend, green onion, tortilla

Taken from www.tasteofhome.com/recipes/warm-chicken-fiesta-dip/ (may not work)