Grab a bowl to ladle up some Healthy Buffalo Chicken Soup! It's hearty, delicious and a perfect chili recipe during the cold winter months.
4-6 servings
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Ingredients
1Tbsp.olive oil
1large sweet potatopeeled and diced into ½ inch cubes
½large oniondiced
3celery stalkssliced
1carrotdiced (or two handfuls of sliced baby carrots)
1tsp.minced garlic
2teaspoonchili powder
1teaspooncumin
1teaspoonsalt
½teaspoonpaprika
8ouncestomato sauce
2cupschicken stock
1poundcookedcubed chicken breast
2tablespoonFrank's original Hot Sauce
Condiments for servingshredded cheese, crumbled blue cheese, sliced green onion
Instructions
Heat a medium sized pot over medium high heat. Add the olive oil, sweet potato, carrots, celery and onion. Cook for 5 minutes, stirring, until vegetables begin to soften and brighten. Add minced garlic, chili powder, cumin, salt, and paprika and cook for 30 seconds, stirring. (Don't burn the garlic, so stirring is important here!)
Add the tomato sauce and chicken stock. Stir to incorporate. Add the cooked, diced chicken, stir to combine and reduce heat to medium low. Cover with a lid
Cook on low to medium-low for 20 minutes until flavors have blended, stirring occasionally. Add hot sauce and stir. Remove from heat and serve with your choice of toppings.
The amount of hot sauce used is entirely up to you. We tried 3 tablespoon and that was a little too spicy for us. 2 tablespoon seemed just right for our taste buds.We like Franks Red Hot Sauce but you can substitute your favorite.
Notes
The amount of hot sauce used is entirely up to you. We tried 3 tablespoon and that was a little too spicy for us. 2 tablespoon seemed just right for our taste buds.We like Franks Red Hot Sauce but you can substitute your favorite.