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50

Slow-Cooker Buffalo Chicken Soup

Prep 15 min
Total 4 hr 30 min
Ingredients 10
Servings 6

We turned a favorite appetizer into a zesty and comforting slow-cooker soup. Serve with a side of celery for dipping, if you want. MORE+ LESS-

Ingredients

package (8 oz) cream cheese

1/3

cup Frank’s™ RedHot Original cayenne pepper sauce

cups shredded cooked chicken

1/2

cup chopped onion

1/2

cup chopped celery

carton (32 oz) Progresso™ chicken broth

1/4

teaspoon salt

1/8

teaspoon pepper

cups shredded Colby Jack cheese (8 oz)

Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired

Steps

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1

In small microwavable bowl, microwave cream cheese uncovered on High 30 to 45 seconds or until softened. Add 1/3 cup cayenne pepper sauce; mix well using whisk.
2

In 3- to 4-quart slow cooker, mix chicken, onion, 1/2 cup celery, the chicken broth, salt and pepper. Stir in cream cheese mixture.
3

Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Stir in 1 1/2 cups of the shredded cheese; cover and continue cooking about 15 minutes or until cheese is melted.
4

Stir and serve with remaining 1/2 cup shredded cheese. Garnish with remaining ingredients.

Expert Tips

Sliced green onions are great to serve as a topper for this soup.
Serve with a side of crusty bread for a complete meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 46%
Saturated Fat 16g 80% Trans Fat 1g
Cholesterol: 135mg; 45%
Sodium: 1100mg; 46%
Potassium: 300mg; 8%
Total Carbohydrate: 4g; 1%
Dietary Fiber 0g 0% Sugars 3g
Protein: 31g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 8%; 8%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;