This year I’ve taken on the responsibility of making dinner for my family a few times a month. It’s been a fun little challenge to find and create healthy, simple recipes to refer back to for meal planning in my own home someday. Yesterday I had a craving for southwestern chicken soup, inspired by the variation available at the Fresh Market salad bar. I searched for a recipe online in hopes of finding a light variety that I could adapt to suit my liking and ultimately combined a couple recipes to create the one below. It was an easy one-pot recipe that was a hit among Dillon, my parents, and myself. I’m excited to share my creation today, as I will surely be making this again and again in the future!
1 onion, chopped
2 tbsp butter
2 bags frozen cauliflower florets
8 oz cream cheese
3 cans of diced tomatoes with green chilies, 10 oz each
1 can black beans
12 oz salsa
1 can of corn (I used creamed corn)
meat from 1 rotisserie chicken
4 cups of chicken broth
1 tsp chili powder
1 tsp cumin
3/8 tsp garlic powder
Melt butter in large saucepan and saute onion until soft and translucent. Add all ingredients except cauliflower and cream cheese. Bring to a boil. Cover and simmer on medium-low for 20 minutes, stirring occasionally. Add cauliflower, simmer for 10 minutes. Add cream cheese and allow it to soften for a few minutes, then whisk into soup is creamy. Serve with shredded cheese and tortilla chips if desired. Enjoy!