Ingredients:
1 tablespoon butter
1/2 large onion, peeled and chopped
2 garlic cloves, minced
1 bag baby carrots, sliced
6 celery stalks, sliced
3 pounds boneless skinless chicken breast
1/4 cup Frank's Red Hot cayenne sauce
1/4 cup good blue cheese dressing (could also use low-cal dressing)
4 cups chicken stock
1/2 cup crispy tortilla chip strips
1/4 cup crumbled blue cheese
1/4 cup chopped green onions
Directions:
1. Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften.
2. Slow Cooker Method: Place the sautéed garlic and onions, carrots, celery, chicken breasts, franks hot sauce, blue cheese dressing, and chicken stock in a crockpot. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours.
3. Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.
4. To serve: Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.
11 years ago
