Foodie Favorite: Hearty Salsa Verde Stew

This week’s “Foodie Favorite” features a healthy stew that doesn’t lack in flavor.

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.


  • 1 head of cauliflower, chopped
  • 4 oz low-fat cream cheese
  • 1 lb cooked chicken
  • 3/4 cup salsa verde
  • 1 cup sharp, reduced fat, shredded cheese
  • 1/4 cup low-fat plain Greek yogurt
  • 1 tbsp cilantro, chopped (optional)
  • 4 cups reduced sodium chicken broth


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.