Crockpot Cruciferous Chicken Stew

Friends are a special gift from God.  As we were visiting a friend of ours, Connie Johnson, we watched as she prepared a delicious soup for us.  What amazed us is a kitchen tool she used that we had not seen before.  The efficiency of the hand stick blender amazed us, so naturally we ordered one for ourselves immediately.  Kevin used it in preparing this delicious, healthy stew.  This is Kevin’s version of “Broc’n Cheese Soup” from Hungry Girl, Spring 2018 ed. 

Ingredients:

4 c. chopped cauliflower

4 c. chopped broccoli

3 c. chicken broth

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. salt

1/4 tsp. pepper

1/2 c. light/reduced-fat cream cheese

1 c. shredded reduced-fat cheddar cheese, divided in half

1 rotisserie chicken, deboned

1/2 c. bacon bits

Directions:

Place cauliflower, broccoli, and broth in crockpot.  Add seasonings.  Stir to mix.  Cover and cook on high 2-3 hours or on low for 4-5 hours, until veggies are soft.

Using a slotted spoon, transfer half of the veggies to a bowl.  Add cream cheese, 1/2 c. shredded cheddar cheese, and about 1 c. of the liquid from the cooker.  Puree with smart stick hand blender until smooth.

Return pureed mixture to the crockpot, and mix well.  Ladle into bowls.  Sprinkle remaining cheese on top, followed by bacon bits.  Serve.