Ingredients:
- 20 oz Cream of Chicken Soup (2 cans)
- 10 oz Black Beans, drained (optional)
- 14 oz Rotel (choose your preferred spice level)
- 1 cup shredded Cheddar Cheese
- 2 large Chicken Breasts, diced
- Salt and pepper to taste
Instructions:
- In a crockpot, combine the cream of chicken soup, black beans (if using), Rotel, shredded cheddar cheese, diced chicken breasts, salt, and pepper.
- Stir everything together until well combined.
- Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and the mixture is heated.
- Once cooked, serve the creamy chicken mixture over tortilla chips.
- Garnish with minced cilantro, sour cream, sliced avocado, black olives, or any other toppings you prefer on your nachos.
- Enjoy your delicious and creamy chicken nachos!