Buffalo Chicken Soup

Hey y’all!

Oh my good so I made some soup the other day and I must say I am impressed. First of all, it’s almost winter and it’s starting to get cold out and I don’t know about you but usually when the weather is starting to get cool (like in the 60’s…remember I’m from Florida) I usually reach for something warm and cozy, like chili or soup! I usually make the turkey chili from Tone It Up’s fall meal plan but I’ve been looking to cook something different for a change.

Lately, I’ve been teaching or trying to learn how to cook. Each week I make something new or at least try to learn something new. I was on Pinterest when I was scrolling looking for a low calorie buffalo chicken dip to make when I saw a pin for buffalo chicken soup! Just think…buffalo wings but in soup form. My mind was blown! Like, how did I not know about this? I was really intrigued and knew I had to make it.

Now me being me, of course I had to find a way to make it cheaper (soup is already great for a budget but I found a way to do it even cheaper). If you have leftovers, this will be a great way to use them. Its great because well, it’s comforting for one thing and well you get all the deliciousness of buffalo wings with less calories! Talk about a win win!

There’s a lot of wiggle room to being versatile with this recipe. The one online that I saw called for uncooked boneless chicken. I used the cold chicken chunks for salad (Publix had a BOGO sale on it so I couldn’t resist this short cut item. It also called for fresh veggies but to help with that I used canned mixed vegetables (although if you want you can use fresh or frozen…but remember I was trying to save money). It called for cream cheese, which I did end up using for I chose to use the reduced fat cream cheese to make it lighter.

If you want to make this yourself, then read on below!

You can choose to have blue cheese crumbles on top (I for one hate blue cheese but it’s delicious in this soup)

Buffalo Chicken Soup

  • 1 box of low sodium Chicken Stock’
  • 1 can of mixed vegetables
  • 1/4 cup of Buffalo Wing Sauce or hot sauce
  • 2 bags of cold fully cooked chicken chunks or strips
  • 1 block of softened cream cheese
  • 1 container of crumbled blue cheese (optional)
  • On medium high heat, pour the box of stock into a dutch oven or a pot.
  • drain the canned veggies and add them to the pot. Add in the buffalo wing sauce as well.
  • After the liquid is brought to a boil, add in the cream cheese little by little and carefully incorporate it into the liquid.
  • Add in the chicken and put a lid on it and let simmer for 15-20 min, making sure to occasionally stir the liquid to fully incorporate the cream cheese.
  • When ready to serve, add in a bit of blue cheese to garnish and mix in!
  • Enjoy!

See? It’s super easy! Let me know if you tried this recipe.

XOXO,

LolaDasher

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