Fiesta Chicken Dip.

2 cans or pouches chicken breast, drain and shred with fingers 2 lb Velveeta, cubed 2 cans Campbell’s Fiesta Nacho Cheese soup 2 bunches green onions, trim top green and discard ½ jar (or to taste) jalapeños slices, chopped 8 oz sour cream

Chop green onions together with jalapenos in bowl of Cuisinart, pulse until finely chopped. Place all ingredients in slow cooker on low 3-4 hours, stirring occasionally. Serve when heated through with tortilla chips or 3-4 inch celery pieces.