Outrageous Warm Chicken Nacho Dip

A warm, yummy, cheesy dip perfect for taking in a slow cooker to a potluck.  Serve with tortilla chips.  I doubled the recipe.

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL�), drained 

1 (1 pound) loaf processed cheese food (such as Velveeta�), cubed 

2 large cooked skinless, boneless chicken breast halves, shredded 

1/3 cup sour cream 
1/4 cup diced green onion 

1 1/2 tablespoons taco seasoning mix  

2 tablespoons minced jalapeno pepper, or to taste (optional) 

1 cup black beans, rinsed and drained

 Directions:

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Note:  I added the black beans right away and that worked just fine.