Eight-Layer Chicken Chili Dip Recipe

Name: Eight-Layer Chicken Chili Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium red onion, chopped; 2 cloves garlic, finely chopped; 3 tablespoons tomato paste; 1 tablespoon chili powder; Kosher salt; 1/4 teaspoon cayenne pepper; 1 cup low-sodium chicken broth; 2 cups shredded rotisserie chicken; 1 cup sour cream; 1 cup roughly chopped cilantro leaves and stems; Juice and zest of 1 lime; 1 cup frozen corn, thawed; 1 green bell pepper, chopped; 1 1/2 cups crumbled cornbread; 3 medium tomatoes, chopped; One 14-ounce can black beans, drained and rinsed; 1 1/2 cups shredded yellow Cheddar; Tortilla or corn chips for dipping

Servings: persons

2 tablespoons vegetable oil
1 medium red onion, chopped
2 cloves garlic, finely chopped
3 tablespoons tomato paste
1 tablespoon chili powder
Kosher salt
1/4 teaspoon cayenne pepper
1 cup low-sodium chicken broth
2 cups shredded rotisserie chicken
1 cup sour cream
1 cup roughly chopped cilantro leaves and stems
Juice and zest of 1 lime
1 cup frozen corn, thawed
1 green bell pepper, chopped
1 1/2 cups crumbled cornbread
3 medium tomatoes, chopped
One 14-ounce can black beans, drained and rinsed
1 1/2 cups shredded yellow Cheddar
Tortilla or corn chips for dipping

1
Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes.
2
Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper.
3
Cook, stirring, until the oil is brick red, about 2 minutes.
4
Add the chicken broth and bring to a simmer.
5
Cook until thickened slightly, about 3 minutes.
6
Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
7
Whisk together the sour cream, cilantro, lime juice and zest in a small bowl.
8
Toss together the corn and pepper in another small bowl.
9
Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish.
10
Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
11
Wrap and refrigerate until chilled, at least 1 hour or overnight.
12
Serve with chips for dipping.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium red onion, chopped, 2 cloves garlic, finely chopped, 3 tablespoons tomato paste, and more.

Yes, Eight-Layer Chicken Chili Dip falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Eight-Layer Chicken Chili Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions