This weekend, in preparation for Super Bowl Sunday, I created this awesome Crockpot Buffalo Chicken Soup! This soup has qualities of a chili and is absolutely perfect for a cold evening, Super Bowl party, or March Madness event!
I really love using my Crockpot, but the key for me is being able to throw all of the ingredients into the Crockpot and then to forget about it. Recipes that require me to brown the meat beforehand are no gos. It may sound silly, but I hate having to dirty 2 pans just to set up the Crockpot.
This recipe is so incredibly easy and the soup tastes amazing! Enjoy!
-4 chicken breasts, raw
-1 can navy beans, drained and rinsed
-1 14.5oz can diced tomatoes, whole can
-1 bag frozen roasted corn
-4 celery stalks, chopped
-1/2 cup buffalo wing sauce (I used Sweet Baby Rays Buffalo Wing Sauce)
-4 cups chicken stock
-1 8oz block light cream cheese
Throw all of the ingredients into the Crockpot, in the order listed above. Cook on high for 4 hours or on low for 8 hours. Stir well to incorporate the cream cheese into the soup. You’re welcome to add more wing sauce to the soup if you’d like it spicier. Top with blue cheese crumbles and enjoy!
6PP for 1.5 cups of soup.