BUFFALO CHICKEN SOUP MIX

Dedicant & Bright

Using a potato base to nail the consistency and loads of classic buffalo-chicken-wing veggies, herbs, and spices, this soup is decadent and bright all at once.  Home cooks control the heat level (we prefer Frank's Red Hot) and add cream cheese to take this soup over the top! This soup is so delicious that it is impossible for you to not lick the bowl clean. Serve with tortilla chips or crunchy bread!

Details and Information

• Serves 8
• No Added Salt or Artificial Anything
• Cook Time: 45 Minutes
• Gluten Free
• Non-GMO
• Vegan Friendly

Ingredients:

Potato, Carrot, Bell Pepper, Garlic, Onion, Celery, Green Onion, Rosemary, Thyme

Preparation:

What You Will Need:

• 6 cups chicken broth (48 oz.)
• 2-4 boneless, skinless chicken breasts (12-20 oz.)
• 6 oz. cream cheese (4-8 oz.)
• 3 Tbsp. red hot sauce (2-4 Tbsp.)
• 2 Tbsp. oil

Directions:

1. In a 4-quart pot, heat oil over medium heat. Add soup mix and stir 1-2 minutes until fragrant.
2. Add broth, increase heat, and bring to a boil
3. Reduce heat to medium-low, add raw chicken, cover, and simmer for 15 minutes (add 5 minutes for XL chicken breasts). Remove chicken to a cutting board to cool. Cover pot and continue to simmer for 10 minutes
4. Meanwhile, shred (or dice) chicken with two forks & cut cream cheese into 5-6 pieces.
5. Add chicken & cream cheese to pot, cover, simmer for 10 minutes
6. Stir soup until cream cheese is fully melted. Remove from heat, add red hot sauce.
7. Serve with tortilla chips or crunchy bread.