Buffalo Chicken Soup
In the winter months soups are my jam!
I also really like spicy foods so this buffalo chicken soup is the best. I don't have an InstaPot like the recipe calls for so I just use a big pot on the stove.
Try this one out.
1 large red onion, diced and sauteed
13.5 ounces diced tomato
1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
36 ounces organic/homemade chicken broth
20 ounces butternut squash, chopped
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/2 cup full coconut milk
3 tablespoons tapioca starch
1 pound chicken breast, shredded
Dairy free sour cream
Optional: blue cheese crumbles if dairy is tolerated
Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot. If you don’t have an Instant Pot you can also use a slow cooker or stock pot to cook the vegetables in the broth until soft enough to puree.
Secure the lid, seal vent, and set on SOUP setting
Once it has finished cooking, release steam
Now open the lid and puree the soup with a stick blender or transfer contents to a conventional blender
Pour your coconut milk into a bowl and add the 3 tablespoons of tapioca starch
Stir until well combined then add slurry into the soup and stir; the soup will thicken
Now add in the shredded chicken breast
Serve topped with cilantro, avocado, sour cream and optional cheese crumbles