Monday, March 7, 2011

Buffalo Chicken Soup Recipe

I've had many people asking for my very simple, delicious and (can be worked to be) healthy buffalo chicken soup! I know winter is (hopefully) coming to an end but this is still a hearty soup for any season!

2 chicken breasts cooked and shredded
1 can of Cream of Chicken soup (I use reduced fat)
1 can of Cream of Mushroom soup (also reduced fat)
1 cup of Franks Red Hot BUFFALO sauce
1 stalk of celery, chopped
1/2 onion (optional)
1/2 can of reduced sodium chicken broth (to lessen the thickness of the soup-also optional)

Blue Cheese crumbles (they have reduced fat variety as well)
Sour Cream

1) Cook and shred chicken, set aside.
2)Combine Soups, Buffalo Sauce, celery and onion. Let simmer (and stir often!) until celery and onion have cooked in.
3) Add chicken and let it simmer in the soup for about 5 minutes.
4) Serve with blue cheese crumbles on top and sour cream for a nice, cooling factor.

We have also used Tostitos Scoops with this soup. Hope you all try and love it as much as we do!