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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

1
package (8 oz) cream cheese
1/3
cup Frank’s™ RedHot Original cayenne pepper sauce
3
cups shredded cooked chicken
1/2
cup chopped onion
1/2
cup chopped celery
1
carton (32 oz) Progresso™ chicken broth
1/4
teaspoon salt
1/8
teaspoon pepper
2
cups shredded Colby Jack cheese (8 oz)
Additional chopped celery and pepper sauce, and blue cheese crumbles, if desired

Steps

Hide Images
  • 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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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