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.
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