Dice chicken tenderloins and pan-fry in a splash of oil or butter until slightly seared and cooked through.

Set aside.

In a large pot using 3 cups of broth, boil chicken broth, cauliflower and broccoli until vegetables are tender.

In a large pan, combine cream cheese, cheddar cheese, butter, and heavy cream until melted.

Stir frequently.

When broccoli/cauliflower mixture has softened, take half of the mixture and blend into a puree, or slightly chunky.

Add remaining cup of broth and add puree back into pot with the rest of the vegetable mix.

Simmer.

When the cheese mixture has melted completely, add to the vegetable mixture.

Last, add the cooked chicken and stir into soup mix.

Enjoy!