Buffalo Chicken Soup

Name: Buffalo Chicken Soup
Total time: 370 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1½ pounds boneless, skinless chicken thighs, (trimmed of excess fat); Two 15-ounce cans great northern beans, (rinsed and drained); One 14.5-ounce can diced fire-roasted tomatoes; 2 cups chicken broth; ¼ to ½ cup buffalo wing sauce; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon salt; 8 ounces cream cheese; blue cheese crumbles; celery sticks, (for serving)

This is a great Game Day chili recipe!

⏱️ 370 min 🔪 Prep: 10 min 🔥 Cook: 360 min 📊 Hard 👁️ 14 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1½ pounds boneless, skinless chicken thighs, (trimmed of excess fat)
Two 15-ounce cans great northern beans, (rinsed and drained)
One 14.5-ounce can diced fire-roasted tomatoes
2 cups chicken broth
¼ to ½ cup buffalo wing sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
8 ounces cream cheese
blue cheese crumbles
celery sticks, (for serving)

Steps

In the slow cooker insert, combine the chicken, beans, tomatoes (with juice), broth, ¼ cup buffalo wing sauce, onion powder, garlic powder and salt. Cover and cook on low for 6 hours.
Transfer the chicken to a cutting board. Shred the chicken with two forks or cut it into small pieces. Return the chicken to the slow cooker. Cut the cream cheese into cubes and stir them into the ingredients in the slow cooker.
When the cream cheese is melted and incorporated into the chili, ladle the chili into bowls and serve. Top with blue cheese crumbles and some celery sticks on the side!