Welcome, dear friend! Here you will find an inside look into my life as a business owner and newlywed, helpful advice from years of studying wedding publications, and snippets of all things delightful as they delight my virtual travels. I'm so glad you're here!
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!