Cheesy Chicken In Tomatillo Salsa Dip

Step 1: Place chicken, onion, garlic and salt in stockpot.

Step 2: Cover with water, and boil for 20 minutes.

Step 3: Remove chicken, and set aside to cool.

Step 4: Add tomatillos to broth, and boil for five minutes.

Step 5: Add jalapeños to broth, and boil for five more minutes.

Step 6: Strain vegetables from stock, reserving two cups of the broth.

Step 7: Using a blender, combine cooked vegetables (onion, garlic, tomatillos, and jalapeños) with fresh cilantro.

Step 8: Squeeze in juice of one lime.

Step 9: Heat oil in stockpot.

Step 10: Pour in blended vegetable mixture, adding salt to taste.

Step 11: Simmer for three to five minutes.

Step 12: Add 8 oz. of cream and 8 oz. of reserved stock, and simmer for three minutes.

Step 13: Add cheese, stirring gently.

Step 14: Shred cooled chicken and add to mixture.

Step 15: Let simmer for about 10 minutes adding additional cream and/or stock to thin to your preferred consistency.

Step 16: Salt and pepper to taste.