Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1/2 cup Frank’s Red Hot Wings Buffalo Sauce (or more, if you prefer it spicier!)
• 2 Tbs coconut oil or grass-fed butter
• 6 cloves garlic, minced
• 3/4 cup onion, chopped
• 1/2 cup celery, chopped
• 1/4 tsp salt
• 1 medium potato, peeled and diced
• 1 cup cashew milk or 2% milk
• 1 cup sweet corn, fresh or frozen, non-GMO
• 1/4 cup cilantro, minced
• Blue cheese, crumbled, for garnish

Directions

In a large stockpot, bring chicken broth to a simmer over medium-high heat. Add chicken and cover, cook 7-10 minutes, until chicken is no longer pink inside. Place chicken on cutting board to cool; reserve chicken broth in a bowl.

When cool, shred chicken. Place shredded chicken in a medium bowl and stir in 1/2 cup of hot sauce.

Return stockpot to stove and melt 2 tablespoons coconut oil over medium-heat. Add garlic, onion, celery and salt. Cook or 3-4 minutes, until vegetables have softened. Stir in potatoes and reserved chicken broth. Bring to a simmer and cook for 8-10 minutes, until potatoes have softened. Add chicken mixture, milk, corn and cilantro. Heat until warm, but do not boil. Taste and adjust for spice.

Serve in bowls and garnish with blue cheese-topped Corn Muffins.

Denise’s Tips

Save time by using a fully cooked roasted chicken, frozen diced onions, and pre-peeled garlic!

Frank’s Red Hot Wings Buffalo Sauce is the best choice for a buffalo sauce low in  unsafe additives and salt content BUT it is still high in sodium. Watching your sodium content? Don’t add extra sauce to your soup — use more cayenne pepper for extra spice instead.

I made my Gluten-Free Corn Bread into muffins and topped some with a sprinkle of blue cheese. This added a nice flavor complement to the soup without loading on too much blue cheese.

Hope you enjoy this soup! It would also be great to use on a busy week night to warm the body. We still have plenty of winter left, after all 🙂

Go Pats!
Denise