Slow Cooker Buffalo Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Slow Cooker Buffalo Chicken Soup calories by ingredient
Introduction
Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat. Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.Number of Servings: 6
Ingredients
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1 onion, diced, about 1 cup
2 stalks celery, diced
1 medium carrot, diced
2 cloves garlic, sliced
1 hot pepper,* deseeded and chopped
1 1/2 cups no salt added diced tomatoes
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
12 ounces chicken breast, diced
3 cups homemade or low-salt chicken stock
1 tablespoon hot sauce
For garnish:
2 tablespoons blue cheese, crumbled
1 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.
Tips
Hot sauce is packed full of salt. I chose to use spices to add flavor then add a bit of hot sauce for tang.
Directions
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
Member Ratings For This Recipe
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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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HAPPYERIN
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CD12874909
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CD13451074
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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