Spicy Buffalo Chicken Soup

By á-46572

Ingredients

• 4 boneless skinless chicken breasts
• 1 sweet onion, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 48 ounces low-sodium chicken broth
• 2/3-1 cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)
• 1/2 cup heavy cream
• 2 Tablespoons cornstarch
• 1/2 cup freshly grated cheddar cheese
• Green Onions
• 1 avocado, sliced

Details

Adapted from neighborfoodblog.com

Preparation

Step 1

1. Place chicken, celery, onion, garlic, broth, and wing sauce in the crockpot. Cook on low for 6-8 hours. Remove chicken from crockpot and use two forks to shred it.
2. Create a slurry by whisking the cornstarch into the heavy cream. Add the mixture into the crockpot, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.
3. Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.