Easy Mexican chicken casserole made with tortilla chips, chicken, black beans, Rotel, and melted cheese.

3 cups crushed tortilla chips, divided

15 oz black beans, drained and rinsed

2 cups cooked chicken, chopped

1 tsp ground cumin

21 oz cream of chicken soup

10 oz Rotel tomatoes, undrained

2 cups shredded Monterey Jack cheese

2 cups shredded medium cheddar cheese

1 tomato, diced

1 bunch cilantro, chopped

Jalapeños, optional

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1. Layer crushed chips in baking dish.

2. Add chicken and black beans.

3. Spread soup mixed with cumin and top with Rotel.

4. Add cheeses and remaining chips.

5. Bake until hot and bubbly.

6. Garnish and serve.

Do not dilute soup.

Use rotisserie chicken for convenience.

Great for feeding a crowd.