Cheesy Buffalo Chicken Soup #RSC |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ready, Set, Cook! Hidden Valley Contest Entry. My boyfriend loves buffalo wings, personally, they are a little messy for me so I decided to take classic Chicken Tortilla soup and make it buffalo chicken soup. It is a crowd favorite around my house now! Ingredients:
3 chicken breasts |
1 (1 ounce) package hidden valley original ranch dressing mix |
2 tablespoons olive oil |
4 shallots |
2 garlic cloves, minced |
3 tablespoons dried chives |
32 ounces low sodium chicken broth |
1/4 cup hot sauce |
1/3 cup cheddar cheese |
1/4 cup parmesan cheese |
green onion |
1 avocado |
cilantro |
Directions:
1. Cook your chicken, or use a rotisserie chicken and shred it.
2. In a sauce pan, saute your shallots and garlic in the olive oil for about 5 minutes. Then in your large pot add in stock, ranch mix, chives, buffalo sauce (I use Franks), shallots and garlic, and chicken. Bring to a simmer and then grate in the cheese stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.
3. Serve soup and top with avocado, cilantro, and green onions.
4. It is hearty enough that you can make a big bowl full for dinner or you can make a smaller bowl and serve it with grilled cheese . I love this soup. Really easy and yummy! Enjoy.
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