Buffalo Chicken is my all time favorite pizza. There's nothing better than chicken and hot sauce. So why not turn my love of Buffalo Chicken (dip, pizza, etc.) into a soup? So I did. I hope you enjoy this Buffalo Chicken Soup as much as I did.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8
Ingredients:
4 cups of 2% milk
2 cans of cream of chicken
1 can of cream of onion
1 8oz container of sour cream
1/4 - 1/2 cup of Louisiana's Hot Sauce
3-4 cups of chopped or shredded chicken
Combine all ingredients in a medium to large stock pot. Stirring occasionally, bring to simmer over medium high heat, reduce to low once simmering. Cook for 40 minutes.
I used three 9oz frozen chicken packages from Purdue, but you could just as easily use a rotisserie chicken. I just used skim milk because that is what I had in the fridge, but I would recommend using 2% milk. Since I love hot sauce, I used 1/2 cup, but feel free to just use as little as 1/4 of a cup.
Garnish with cheese and bacon bits. Serve with tortilla chips.
You could easily turn this into a slow-cooker recipe. Combine all ingredients in the crockpot, cover and cook on low for 4-5 hours.
'Till next time,
Matthew
No comments:
Post a Comment