Step 1

Add some cooking oil of your choice to a skillet. About 1/2 tablepoon. Add your ground chicken. Cook the chicken completely, making sure to break up the chicken into a fine crumble as you cook. You don't want large chunks of chicken. I like to use a ground meat chopper to break up ground meat while cooking. You can find one on amazon or even the dollar store. This stretches the quantity of the meat and makes for a more cohesive recipe.

Step 2

When the chicken is done cooking, add your cumin, chili powder, black pepper and garlic and onion powders to the chicken plus the water and the taco seasoning packet. Bring to a simmer and stir well to combine. let simmer for 3 to 5 minutes.

Step 3

Add your two cans of Campbell's Cheddar Cheese soup, your Merkt's Cheddar cheese spread and your salsa. You can add more of the Merkt's and the salsa as you prefer, depending on how thick or thin or chunky you want your queso.

Step 4

Cook this all on low and slow for about 15 minutes, stirring occasionally. If you want a slightly thinner texture, you can add hot water, 1/4 cup at a time to smooth out your queso until it is the texture that you like.

Step 5

This keeps warm in a slow cooker for 6 hours or can be reheated quickly on the stove.

Step 6

Serve with sour cream, salsa, and any nacho topping on the side.