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Southwestern Buffalo Chicken Soup

It’s officially soup weather here in Atlanta. YES, finally!!

I started out making a buffalo chicken pasta, and it didn’t really turn out to be very good. Actually, it was awful. So, I decided because it is so cold out, and I already had a whole chicken, spaghetti squash, and some bone broth made, I would try to turn this into a buffalo soup. And, I thought it was going to suck too. But, much to my surprise it did not suck. Not at all. In fact, the whole family loved it and we ate ALL of this in one night…

In fact, 4 out of 4 of us loved it! It feels so good on the days you win! Yes, I am Super Mom today and I will enjoy that while it’s here because I know that doesn’t always last long! Until tomorrow night…

Anyway, it ended up being really easy to make, if you use the pre-cut veggies. Anyway, here is what you need for this whatchamacallit soup. For now, I will call it Southwestern Buffalo Chicken Soup.

  • Whole chicken (slow cooked or get a rotisserie)
  • 4-6 cups bone broth or chicken
  • 3/4 cup Tessemae’s Mild Wing Sauce (online) or use another wing sauce like this OR just use extra Hot Sauce
  • 1/2 tsp cumin powder
  • 1 tsp Pete’s Hot Sauce (or desired amount)
  • 1/2 cup avocado oil (Whole Foods or amazon)
  • 1 pack pre-cut tri-color peppers from Publix (You can also just use any mixture of red, yellow and/or green bell peppers. It is about 1 cup’s worth)
  • 1 small onion, chopped (I used TJ’s pre cut onion, garlic shallot pack. Skip the garlic if you use this)
  • 2 garlic cloves
  • 1 tbsp celtic salt (depending if you use your own broth or what soup you buy)
  • 1/2 cup fresh cilantro
  • 1 tbsp butter
  • spaghetti squash (optional)

I used roasted spaghetti squash because I was trying to make that other meal. While it doesn’t soak up the flavor in the soup like it did for the pesto, spaghetti squash was still a really nice addition.  We all enjoyed having something a little more dense in our soup. If you don’t want to add it or don’t have the time, you can skip it, but I do recommend it.

For your whole chicken, cook it in a slow cooker for 4-6 hours on low.  I added salt and pepper to it as a rub. After it’s done, peel back the skin, tear off some meat, dip it in the juices left over in the slow cooker, and try to save some for the soup. Okay, now, tear the rest off and put in a big bowl.

If you roasted your spaghetti squash (cut in half, clean out the seeds, place face down on cookie sheet on 400 for 30 or so minutes until soft), scrape that and add it to your bowl with the chicken. Next, add to avocado oil, Tessemae’s hot sauce to the chicken/squash bowl and mix it all together. While that is soaking in the flavor, get  big pot, turn it on high and melt your butter. Then saute your chopped veggies (the onion, garlic and sweet peppers).  Once that all starts to brown, add in the chicken and squash (if you used one). Then add in the rest of the ingredients including the broth, cumin, cilantro and salt and pepper to taste and that’s it! It sounds like a lot of work, but it’s not, and it REALLY hit the spot! Did I mention we ate it all!?

Stay warm out there!

  • Eileen - O.M.G. I just made this soup on this terribly rainy and cold day — and it hit the spot! The kids even loved the spiciness of the chicken, which is huge for their sensitive tastebuds πŸ™‚ THANK YOU for this recipe – I love it love it love it!ReplyCancel

  • landriav - HA! SOOO great to hear Eileen!! Thanks for telling me! πŸ™‚ReplyCancel

  • Amy Johnson - So I decided to try this for the first time while having 2 friends over for a little Christmas gift exchange. I would ONLY dream of trying a completely new recipe if I was 1000% confident in the person’s recipe and of course that person is you. You really NEVER disappoint and you certainly didn’t fall short here. My friends went back for seconds and maybe even thirds until they could eat no more. We just sat around and talked about how amazing the soup was. How flavorful it was and different and healthy! Like everything else you make…I’m just so happy your recipes are free! Really you are a talented cook! so glad your chicken pasta didn’t work out.ReplyCancel

    • landriav - Amy, what a great note!! Honestly, I was afraid it didn’t turn out well. I was almost nervous reading your note. You are so sweet and I’m so glad it turned out well. Thank you for sharing that with me. It was so nice to read! Happy holidays!!ReplyCancel

  • Brooke Bready - Just made this it was simply…. AMAZING! I would have never have thought a cup of wing sauce would be good in soup but I was wrong.ReplyCancel

    • landriav - Aw, so great to hear y’all loved it Brooke!! Thanks for sharing! πŸ™‚ReplyCancel

  • Melody - Honey, this sounds fabulous. I am curious though. Why avocado oil and why so much of it?ReplyCancel

    • landriav - Hi Melody! I like the flavor of the oil plus it dilutes the hot sauce some. That’s all. πŸ™‚ReplyCancel

  • Kayla - I can’t wait to try this soup and the cauliflower soup but I am curious – can I make a batch and freeze some? It’s just me most of the time and I’d love to have some on hand for rainy day!ReplyCancel

    • landriav - Hey Kayla! You could just make half the recipe. It does last about 4-5 days so I will eat this for breakfast, snacks etc and I can usually go though it alone pretty quickly. But, I am sure you could freeze. The Buffalo Soup would freeze well and I think the Cauliflower would too but haven’t tried it so can’t say for sure. I hope you like the soups!ReplyCancel

  • Amanda - Holy Moly!!!!! Incredible soup!!!! I could eat the entire pot myself; I can not wait to have a dinner party so I can wow my guests. Next time I am going to double it for sure, now I just need to find an extra slow cooker for the chicken……..ReplyCancel

    • landriav - HA! You’re the sweetest Amanda!! You’ve actually got me making it again after reading your review. Thank you!! πŸ™‚ReplyCancel

  • Lorri Melynchek - I do not have avocado oil. Can I substitute with something else? I’m eager to cook this soup! ☺️ReplyCancel

    • landriav - Hey Lorri, you could probably just use some olive oil and be fine but I havent’ tried it so can’t say for sure. I hope it turns out! πŸ™‚ReplyCancel

      • Brandy - I used a smaller amount of the avocado oil, and have also used just some olive oil. It doesn’t really need much. I love love love this soup!ReplyCancel

  • Lindsey Turner - I tried this tonight and it was delicious! I think I added a bit too much hot sauce because it was on fire!

    I do have one simple request, the recipe itself was a bit confusing. I was having a hard time going back and forth to the correct part of the recipe. I ended up adding the salt that was originally for the whole chicken. Bummer.

    Overall it was a great soup!ReplyCancel

  • Kriss - Amazing! So amazing even my son liked it! I decided to use my Instant Pot to make this and glad I did. I left the spaghetti squash out but added some kale. Loved it. Thanks so much for Sharing this!ReplyCancel

    • landriav - Thanks so much Kriss! SO great to hear it! And good motivation. Might be time for me to get an Instant Pot.ReplyCancel

  • christine morrison - We inhaled this soup!! Thank you for another great, unique recipe.ReplyCancel

    • landriav - Aw that is so awesome to hear!! So happy yall liked it! Thanks for sharing with me!!!ReplyCancel

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