Slow Cooker Buffalo Chicken Soup
Introduction
Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.
Ingredients
1 onion, diced, about 1 cup
2 stalks celery, diced
1 medium carrot, diced
2 cloves garlic, sliced
1 hot pepper,* deseeded and chopped
1 1/2 cups no salt added diced tomatoes
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
12 ounces chicken breast, diced
3 cups homemade or low-salt chicken stock
1 tablespoon hot sauce
For garnish:
2 tablespoons blue cheese, crumbled
1 celery stalk, thinly sliced
* choose a pepper that's right for your heat preference. An Anaheim pepper is milder and that's what I used in this recipe.
2 stalks celery, diced
1 medium carrot, diced
2 cloves garlic, sliced
1 hot pepper,* deseeded and chopped
1 1/2 cups no salt added diced tomatoes
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
12 ounces chicken breast, diced
3 cups homemade or low-salt chicken stock
1 tablespoon hot sauce
For garnish:
2 tablespoons blue cheese, crumbled
1 celery stalk, thinly sliced
* choose a pepper that's right for your heat preference. An Anaheim pepper is milder and that's what I used in this recipe.
Directions
Place all the soup ingredients except for the hot sauce in a slow cooker, and stir to combine. Cover and cook on high for 3 hours or low for 6.
Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.
This soup is ""medium"" in terms of heat.
For ""hot"" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For ""mild"" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.
Serving Size: Makes 6 cups.
Photo credit: PhotoKitchen.net
Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.
This soup is ""medium"" in terms of heat.
For ""hot"" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For ""mild"" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.
Serving Size: Makes 6 cups.
Photo credit: PhotoKitchen.net
Number of Servings: 6
