Buffalo Chicken Chili Soup

I guess this is a foodie page now (jk jk I could never, because let's be real it would be Mcdonald's diet cokes and chicken nuggets half the time) but I do THRIVE during soup season. One of my followers sent me this recipe to try out and I decided to make it this week for dinner. IT WAS SOOOOOOO GOOD! Highly recommend giving it a shot. Another recipe that was boyfriend approved ;)

Prep Time: 5 Min

Cook Time: 10-15 Min

Total: 20 Min

For the Soup:

• 1 lb of ground chicken (I used a rotisserie/pre shredded chicken so this cut out the cook time)

• 2 cups chicken broth

• 1 can of navy beans (drained)

• 1 can of corn (drained)

• 8 oz of cream cheese (I used dairy free)

• 1 can of fire roasted tomatoes (I used crushed)

• 1/4 cup buffalo wing hot sauce

• 1/2 tsp of onion powder

• 1/2 tsp of garlic powder

• 1 packet of ranch seasoning

• salt and pepper to taste

• Bleu cheese crumbles (I used feta crumbles)

Instructions:

1. Cook the chicken: In a large soup pot or Dutch oven, cook the chicken over medium-high heat, breaking it into small pieces. If using pre-shredded or rotisserie, skip this step.

2. Add Broth: Pour in the chicken broth to the pot.

3. Add Canned Items: Drain navy beans and corn and add it to the pot.

4. Add Seasonings: Add buffalo sauce, ranch seasoning, garlic powder, onion powder, salt, and pepper.

5. Stir and Mix: Using a large spoon, mix the ingredients together.

6. Cream Cheese: Add 8 oz of cream cheese to the soup. It is best to add this is small chunks or cubes.

7. Stir and Mix: Using a large spoon, mix in the cream cheese, continuing to break it up.

8. Tomatoes: Add the fire roasted tomatoes. I used the crushed tomatoes because I am not a huge fan of large chunks.

9. Stir: Mix all ingredients and let simmer for about 5 minutes.

10. Ladle: Ladle the Chicken Chili Soup into bowls. If desired, garnish each bowl with cilantro, and a few chunks of bleu cheese or feta crumbles.

Happy Cooking!