In a Dutch oven or soup pot, add cauliflower, cream cheese, and salsa verde. Once cream cheese is melted, add chicken and broth. Cook on medium heat until chicken is cooked through. Remove chicken and shred. Using an immersion blender, blend cauliflower and broth until smooth. Mix in shredded chicken, Greek yogurt, and cheddar cheese. Stir until melted in. Garnish with shredded cheddar and cilantro. Serve with a side salad.
Cybersecurity is no longer an optional add-on for businesses
Kenosha County’s golf courses are now open for the 2025 season
Kenosha County Executive Samantha Kerkman was recently elected as the leader of a statewide organization…
A space to talk about military and life experiences with fellow veterans
It was a stunning birthday party for Johann S. Bach at St. Elizabeth’s on Friday…
Zeus is a dashing 4-year-old pup looking for a loving family and available for adoption at…
This website uses cookies.