Tips to get you started:

· I use las palmas brand green enchilada sauce, which I find to be a bit salty, you may need to adjust salt to your specific taste for the final product, especially if you use a different brand or a homemade sauce.

· When adding the whipping cream to the soup, it may help to ladle a cup or so of soup base into a bowl and slowly temper in the whipping cream with the soup base before adding the soup base + whipping cream back to the slow cooker.

· You may choose to layer chicken into the serving bowl and ladle soup over the top vs adding the chicken back to the soup, just keep in mind that the chicken will be cooler than the soup after sitting out for a few minutes.

Prep time: 10-20 minutes

Cook time: 6 – 8 hours

Serves: 6

Ingredients:

2.5 lbs boneless, skinless chicken breasts

28 oz can mild green enchilada sauce

24 oz Pacific foods chicken bone broth

6 oz Mrs. Renfros Hot Salsa Verde

2 cups finely shredded jack cheese blend

1 cup heavy whipping cream

Ground black pepper to taste

Garnish options:

Sliced jalapeño peppers

Sliced avocado

Chopped green onion

Sprigs of cilantro

Part one: Turn slow cooker to low heat and place your chicken breasts, bone broth and green enchilada sauce into the bowl. Cover. Cook on low heat for about 6 hours.

Part two: When chicken reaches the “fall apart” stage of done-ness, remove the chicken to a large plate and shred into bite sized pieces. Put the slow cooker onto high heat mode for a few minutes (10-15).

Part three: Add salsa and jack cheese to the slow cooker and allow the cheese to melt fully into the soup base. When the cheese has melted fully, slowly add your whipping cream stirring vigorously while you add the cream to the soup base. Season with ground black pepper, to taste.

Part four: Return the shredded chicken to the soup and serve!

Serving suggestion: Enjoy with your selection of garnishes and a squeeze of fresh lime.

Tiny chefs at home? They can help:

· Measure ingredients

· Shred the chicken

· Pull sprigs of cilantro for garnish

Nutrition information:

Total Calories: 542 // Total Fat: 31 g // Cholesterol: 218 mg // Sodium:  1660 mg // Total Carbohydrates: 11 g // Dietary Fiber: 2 g // Sugars: 3 g // Protein: 55 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.