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.
no nutrition information available
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