Slow Cooker Buffalo Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 onion, diced, about 1 cup2 stalks celery, diced1 medium carrot, diced2 cloves garlic, sliced1 hot pepper,* deseeded and chopped1 1/2 cups no salt added diced tomatoes1/2 teaspoon paprika1/4 teaspoon cayenne pepper12 ounces chicken breast, diced3 cups homemade or low-salt chicken stock1 tablespoon hot sauceFor garnish: 2 tablespoons blue cheese, crumbled1 celery stalk, thinly sliced* choose a pepper that's right for your heat preference. An Anaheim pepper is milder and that's what I used in this recipe.
Place all the soup ingredients except for the hot sauce in a slow cooker, and stir to combine. Cover and cook on high for 3 hours or low for 6.
Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.
This soup is "medium" in terms of heat.
For "hot" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For "mild" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.
Serving Size: Makes 6 cups.
Photo credit: PhotoKitchen.net
Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.
This soup is "medium" in terms of heat.
For "hot" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For "mild" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.
Serving Size: Makes 6 cups.
Photo credit: PhotoKitchen.net
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 2.3 g
- Cholesterol: 35.1 mg
- Sodium: 90.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.9 g
- Protein: 16.1 g
Member Reviews
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CD13506115
substitute some of the stock for low fat cream of chicken soup. I made a bit of a bigger batch but I used 32oz. stock and one can cream of chicken. I also added some fat free mozzarella in while it was cooking and a couple jalapenos and a bell for the peppers since I love spice. turned out awesome!! - 1/30/13
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ILIKETOZUMBA
Basic spicy chicken soup. I thickened mine w/some ground flaxseed & cream cheese I needed to use up. Next time, I'll puree some of the soup w/my stick blender to thicken it up. I also upped the spice/tang without adding sodium by adding vinegar and more cayenne instead of extra hot sauce. - 10/10/12
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WANT2BEFIT10
This was really good. We didn't add the hot sauce until after everyone had their own bowl; with small kids in the house this allowed for everyone to have the right amount of heat. I used an anaheim pepper it it gave it just the right amount of kick. We'll definitely make this again. - 1/17/13
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CD12141585
1) We used the stovetop.
2) Cooked all but chicken on high .5 hr.
3) Blended all but chicken in the blender.
4) Cooked chicken on stovetop.
5) Shredded chicken and added to soup.
6) Added 1 cup of 0% plain Greek yogurt.
7) Added 1/4 c whole wheat flour to thicken.
8) Added 1.5 T white vinegar - 1/5/13
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EXNOLA
This soup worked wetland with tobasco does definitely have a buffalo chicken type flavor. I did not like the yogurt addition that I did for the kids but I used a Laughing Cow light blue cheese wedge in my bowl that worked really well. My kids might like it better if I left out the cayenne for them. - 9/14/12
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ITS_NOT_EASY
I made this today, as the day went on I smelled that onion smell that all onion added slow cooker recipes seem to have and it put me off for a while but by dinnertime the smell had gone and the soup tasted yummy. Didn't add the hot sauce though because my taste buds can't take the heat. - 9/23/13