Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1 cup cheddar cheese, shredded
favorite toppings

Directions:
Spray slow cooker with non-stick cooking spray.  Place chicken into slow cooker.  In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin.  Pour over chicken in slow cooker.  Cook on low for 4-6 hours (or high for 2-3 hours).  Remove chicken and shred using 2 forks.  Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.  Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Zupas Wisconsin Cauliflower Soup

2 TBSP Butter
1 White onion diced
2 TSP minced Garlic
1/4 Cup flour
2 Cups Milk
3 Cups Chicken broth
2 TSP. Salt
1 Head Cauliflower chopped
1 cup shredded pepperjack cheese
2 cups shredded white sharp cheddar cheese

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.