Chicken Mex Dip

Chicken Mex Dip

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Jenessa Gibson


This recipe was handed down by a friend and over time I have made a few changes. This is a simple recipe that you can twick to your liking and it'll still turn out great!


★★★★★ 1 vote

30 Min
1 Hr 15 Min


  • 2-3 lb
    cooked chicken (whatever you want to use), shredded
  • 1 can(s)
    cream of chicken soup, fat-free
  • 1 can(s)
    cream of mushroom soup, fat-free
  • 1 c
    sliced mushrooms
  • 1 can(s)
    sliced black olives
  • 16 oz
    shredded chedder cheese
  • 16 oz
    pepper jack cheese
  • 1 can(s)
    diced tomatoes with green chiles
  • 1/2 c
    salsa (as needed for consistancy)
  • 1/2 c
    sour cream, fat-free (as needed for consistancy)
  • 1 can(s)
    black beans, drained
  • 1 pkg
    tortilla chips
  • ·
    diced jalapeños (optional)

How to Make Chicken Mex Dip


  1. Mix all ingredients except for half the cheddar and peeper jack cheese together. Pour into 9x13 baking pan. Sprinkle remaining cheese on top.
  2. Cover with foil and back 350 degrees for 45 minutes to an hour.
  3. Uncover and broil 10 minutes or until top is brown. Serve with chips

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