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Cheesy Buffalo Chicken Soup


1 rotisserie chicken shredded

2 tablespoons olive oil

1 sweet onion, diced

2 garlic cloves, minced

32 ounces low-sodium chicken stock

1/2 cup Frank’s Hot Wing sauce

1/3 cup freshly grated cheddar cheese

1/4 cup freshly grated parmesan cheese

Sliced green onions, avocado, and cilantro for topping


In a sauce pan, saute your onion and garlic in the olive oil for about 5 minutes. Then in your large pot add in stock, buffalo sauce, onions 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.

Serve soup and top with avocado, cilantro, and green onions.



Nutritional Information Per Serving

no nutrition information available

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