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.
Local boy with autism is spreading holiday cheer in a big way
Nonprofit named recipient for annual donation campaign
Denise Cherry-Russell, a Kenosha resident and proud veteran, won the "Win Your Wish List" Sweepstakes
Froedtert Pleasant Prairie Hospital is proud to welcome a new cardiothoracic surgeon to their world-class…
Unlock productivity and security with trusted IT guidance
An adorable 1 ½-year-old pup looking for a loving home
This website uses cookies.