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!
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
Nessa D 