Happy Wednesday!!! with the winter months I don't know about you guys but I LOVEEEEE A

Buffalo Chicken soup!

  • 2 teaspoons olive oil
  • pepper to taste
  • 1 small yellow onion, chopped
  • 3 clove garlic, minced
  • 1 cup of baby carrots
  • 2 cups of chopped celery
  • 1 cup of frozen/fresh corn (optional, my husband requested the corn in it)
  • 32 ounces low sodium chicken broth
  • 1/2 cup Frank’s Buffalo Wing Sauce
  • 2 habaneros (we love extra spice in ours so I added these, you can replace them with jalapenos for less spice or leave them out completely)
  • 5 chicken breasts
  • green onions, chopped for topping (optional)
  • blue cheese crumbles for topping (optional)

  1. Add onion, garlic, carrots, celery, corn, habaneros (or whatever peppers you decide to use) and Frank’s buffalo wing sauce to the Crockpot. 
  2. Add chicken breasts (whole, no need to dice up or shred before hand) to the Crockpot.
  3. Season with pepper (you don’t need much seasoning as this soup is already pretty flavorful)
  4. Cook on low for 6 ½ hours.  Once the soup is done you can take a fork and shred the chicken breasts while it’s still in the Crockpot.  It should pull apart and shred super easy with a fork.
  5. Serve and enjoy!I like to mix in some brown rice or quinoa too!
White Bean Chicken Chili
1 can red kidney beans
1 can chick peas
1 can white beans
2 chicken breasts (I diced mine first)
1 can of no salt added tomatoes
1 can of no salt added tomato sauce
1 jalapeno
1 green pepper
1 onion
2 cloves garlic
spices: depends how hot you like it: I addedd cayenne, Franks red hot, paprika, chili powder, and pepper
1 packet of masa flower
1 packet of white chicken chili mix
1/2 c corn
Feel free to add any other veggies you like as well!

1) cut up all veggies and chicken
2) put it all in the crock pot and cook for 6 hours


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