Buffalo Chicken Soup
This Buffalo Chicken Soup is creamy and little spicy but mild enough for the whole family.
Ingredients
- 2 tablespoons butter
- 1/4 cup finely diced carrot
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 2 cups chicken broth, (I like to use Better than Boullion Base)
- 1 (10 ounce) can Rotel diced tomatoes with green chiles, undrained
- 1/4 cup Buffalo wing sauce, (like Franks - add more to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces cream cheese, softened
- 2 cups cooked and shredded chicken breasts or thighs, (rotisserie chicken is good here too)
- 1 1/2 cups shredded cheddar cheese
- (optional toppings: blue cheese crumbles, bacon)
Instructions
- In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft. The carrots take the longest to get soft.
- Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.
- Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste. Top with blue cheese crumbles or bacon if desired to serve.
Serving: 1/6 of the recipe, Calories: 358kcal, Carbohydrates: 5g, Protein: 22g, Fat: 28g