Description
Spicy, veggie-loaded Buffalo chicken soup made entirely in the crock pot for an easy weeknight meal. It’s gluten free, dairy free, low carb, and perfect for meal prep.
Ingredients
- 3 chicken breasts
- 4 cups chicken stock (can be replaced with broth)
- ½ cup Frank’s Hot Sauce + extra for the chicken (not wing sauce!)
- 2 cups corn (fresh or frozen; see notes if using frozen)
- 1 cup celery, chopped (about 2 stalks)
- 1 cup carrots, sliced (about 2)
- 1 cup red potatoes, chopped small (about 2 medium potatoes)
- ½ white onion, chopped
- ½ tsp salt
- ¼ tsp pepper
- Optional toppings: cilantro, blue cheese crumbles, tortilla strips, avocado
Instructions
1. Spray your crock pot with non-stick cooking spray and place the chicken breasts inside the pot. Add the rest of the ingredients, cover the pot with a lid and cook on high for 4-5 hours.
2. Once done, take the chicken breasts out and shred them. Pour a little more Frank’s Hot Sauce over the shredded chicken until it’s just coated. Set it aside. Keep in mind that the more you coat your chicken, the spicier the soup will be.
3. Take 2 cups of your soup from the crock pot and blend it in a blender until smooth. Pour the pureed soup back into the pot and add your shredded chicken. Stir and serve with your favorite toppings!
Notes
You can replace the chicken breast with 1 ½ lbs of chicken thighs instead. Make sure to use boneless and skinless chicken thighs.
If using frozen corn, make sure to thaw the corn completely before adding it to the crock pot. If you add the corn in frozen, it will give off too much moisture and your soup will be watery.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7 g
- Sodium: 1150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 75 mg