Tuesday, October 4, 2011

Buffalo Chicken Soup

There are no words to describe this soup! But I must warn you it's pretty close to perfect. It is spicy. It is chocked full of veggies that pair perfectly with "buffalo" sauce and if it were a man, it'd be a cross between George Clooney and Gerard Butler.

This soup is perfect on those chilly fall days! Lucky for me today was just that.

2 Tb butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped or shredded carrots (I take all the help I can from the grocery and used shredded carrots)
1 can diced tomatoes
1 can kidney beans rinsed & drained.
1 cup chicken broth
2 tsp chili powder
1/2 tsp salt
2 pounds of chopped cooked chicken
1/4 cup prepared wing sauce (I prefer Texas Pete wing sauce, heat depends on you....I used extra mild for this recipe)

In a dutch oven or large pot, melt butter and add onion, celery, and carrots.

Cook on medium heat until tender. Add tomatoes, beans, broth, chili powder and salt. Mix well. Add chicken and wing sauce. Allow to simmer until veggies and beans are tender.

*I swirl a little ranch dressing on top, but it would be equally as great with a dollop of sour cream or if you prefer, blue cheese crumbles.

*You can make this in the slow cooker using uncooked chicken, cooked on low for 8 hours. I had cooked chicken in the fridge, so I made this on the stovetop.

1 comment:

Shani said...

If made in the slow cooker, would I still saute the vegetables in butter first?