Slow Cooker Buffalo Chicken Soup

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Slow Cooker Buffalo Chicken Soup

3.4 of 5 (33)
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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
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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

    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


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  • 10 of 11 people found this review helpful
    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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  • Good
    9 of 9 people found this review helpful
    Good, but not amazing. I added the yogurt as instructed, and it still doesn't look nearly as thick, creamy, or orange as the picture. We liked it, but weren't going crazy -- the flavor was a little on the light side. Glad we tried it, though! - 8/12/12

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  • 8 of 17 people found this review helpful
    I'm glad I read the comments first, then I know what to expect when I make the soup. It still sounds good.
    I always read the comments first before trying a recipe! Have learned the hard way, this could have been one of those times!
    - 9/12/12

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  • 7 of 7 people found this review helpful
    When I saw this recipe I knew I had to try it. I used a jalapeno pepper and added the yogurt as per your instructions. I loved the soup it was tasty and satisfying. I'll definitely be making it again! Thanks =) - 1/15/13

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  • Good
    6 of 6 people found this review helpful
    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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