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Buffalo Chicken Sandwich Soup
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Prep Time:
20 minutes
Total Time:
45 minutes
Transforming fiery chicken sandwich into zesty soup!
Ingredients:
  • 1 1/4 lb boneless skinless chicken breast halves, cut into 1-inch cubes
  • 1/4 cup Frank's™ RedHot™ Original cayenne pepper sauce
  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons all-purpose flour
  • 1 carton (32 oz) Progresso™ unsalted chicken broth
  • 4 cups shredded Cheddar cheese (16 oz)
  • Chopped celery, blue cheese crumbles, crushed tortilla chips, if desired
Instructions:
  • Combine the chicken, pepper sauce, salt, and pepper in a medium bowl, gently mixing until well combined.
  • In a 5-quart Dutch oven over medium-high heat, melt butter. Add chicken and cook for 7 to 9 minutes, stirring occasionally until no longer pink in the center. Add onion, celery, and garlic. Cook for 2 to 3 minutes until vegetables are softened. Sprinkle flour over the chicken-vegetable mixture and stir constantly until bubbly. Slowly pour in chicken broth and bring to a boil, then simmer on low, uncovered, for 10 minutes, stirring occasionally. Gradually add cheese, 1/2 cup at a time, stirring constantly with a whisk until melted and heated through.
  • Garnish soup with chopped celery, crumbled blue cheese, crushed tortilla chips, and extra pepper sauce to taste, then serve.

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