Buffalo Chicken Soup

Slow cooker soup is a winner in my book for simplicity, and ease of preperation. This buffalo chicken soup is so easy to put together and it tastes so good on cool October  days. I use ground chicken in this recipe, but you can use diced chicken breasts as well. Totally your preference.  This recipe can be easily doubled for larger gatherings.  If you are low carb, like we are, just omit the corn. Or pick it out. That is what I do because my boys like the corn in it.  I have one boy who doesnt like it too hot, so I use a little more than 1/4 c buffalo sauce to begin with , then add a bit more at the end. And leave the bottle on the table if anyone wants it even hotter. You can also add diced celery, which I do if I have it. If not, no biggie. And you blue cheese lovers  , you can sprinkle crumbs over it to serve, but no one here eats blue cheese, so I didnt add it to this recipe. 

Slow Cooker Buffalo Chicken Soup

Ingredients

1 lb ground chicken (or diced breasts)

1 (14.5 oz) fire roasted tomatoes

2 c chicken broth (reduced sodium)

1/4 c buffalo sauce (I use Franks)

1 packet dry ranch dressing mix

1 c frozen corn kernels

1 c celery, small diced 

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp celery salt

8 oz cream cheese

1/2 c packed spinach, cut up

Cilantro, for garnish

Blue cheese crumbles (optional)

Directions

1.in a skillet, brown the ground chicken on medium high heat until cooked through. Transfer the cooked chicken to a slow cooker.

2.Add all other ingredients except the cream cheese and spinach to the slow cooker and stir well.

3. Place the cream cheese on top of the soup and cover. Cook on low for 4 hours or high for 6. 

4. 30 minutes before serving, add the spinach and stir to incorporate the cream cheese.

5. Taste and add more buffalo sauce as needed.

6. Serve hot, served with cilantro and blue cheese crumbles (optional)