Buffalo Chicken Soup

I hear there is a big game this weekend. I also hear it’s supposed to be SOUPER cold. This dish brings together the classic football party flavor of Buffalo wings in a comforting, healthy bowl of soup that is sure to warm you from the inside out. The best way to describe this soup is to think of a classic tomato soup with the addition of shredded chicken and Buffalo sauce. Although optional, we recommend topping the soup with a nice helping of zesty blue cheese.

This soup is more healthy than others we’ve seen because our recipe doesn’t use cream. In fact, if your forgo the blue cheese, I’m pretty sure it’s Whole 30 approved. Gosh, remember when we did THAT? Multiple times? Doesn’t that seem like forever ago? Time is so strange.

No matter who you’re rooting for this weekend, we know this soup will be a winner!

Buffalo Chicken Soup

Prep Time: 15 min. Cook Time: 20 min.

Ingredients:

1 lb. chicken tenderloins

1 cup chopped red onion

2 tablespoons olive oil

2 garlic cloves, minced

28-oz. can whole peeled tomatoes (San Marzano preferred, but any will do)

2 cups low sodium chicken stock

1/2 cup Frank’s Buffalo Sauce

1 teaspoon + 1 pinch Kosher salt

1/4 teaspoon ground pepper

Green onion

Crumbled blue cheese

Preparation:

First, cook the chicken. Preheat oven to 350°. Place chicken tenderloins on a pan lined with parchment paper and bake for 20 minutes, or until chicken is cooked through. Allow chicken to cool and shred with a fork.

Heat olive oil in a large dutch oven over medium heat. Add onion and a pinch of salt. Cook for about 2 minutes stirring occasionally, then add the garlic and cook another minute, continuing to stir. Carefully add the tomatoes with their juices, and break up the tomatoes with a spoon. Add the stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Turn off heat and allow to cool a bit before blending. Blend using a blender, immersion blender, or food processor. Return to the dutch oven and set heat to low. Add Buffalo sauce, 1 teaspoon of salt, pepper, and chicken and cook for another 5 minutes or until soup is hot.

Top with blue cheese, chopped green onions, and additional Buffalo sauce.