Ingredients
Prep
- 32 oz cubed frozen hash browns
- 1/2 C frozen chopped onion
- 2 jalapeno
- 1/2 C salsa verde
- 1 t cumin
- salt and pepper to taste
- 2 t minced garlic
On Cooking Day
- 4 C chicken broth
- 2/3 C heavy cream
- 2 C shredded cheddar cheese
- 2 chopped green onion
- 1/2 C sour cream
- 6 C salad greens
Instructions
To Assemble
- Deseed and dice jalapenos.
- Add all ingredients to large zipper bag. Zip to seal and squish around to mix.
To Cook
- Add broth and prepped mixture to slow cooker. Cook on low for 6-8 hours.
- Blend soup (if desired). Add heavy cream during last 15 minutes.
- Garnish soup with cheddar cheese, chopped green onion, and sour cream.
- Serve with side salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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