Place the chicken, ranch seasoning mix, pepper, chicken broth, 1 cup water and 4 slices of the chopped bacon in the crock pot.

Cover and cook on low for 5-7 hours or on high for 3 hours.

Shred the chicken.  Stir it back into the crock pot.

Stir in the cream cheese, 1 ½ cups of the shredded cheddar cheese and the chopped baby kale.

Cover and cook on low for 1 hour until the kale is wilted slightly and the cheese has melted. Add more water if needed based on the consistency of the soup.

Serve warmed topped with the reserved bacon and shredded cheese.  Enjoy!