Light Buffalo Chicken Soup

Deep into autumn the weather is changing and it’s time to start cooking up some yummy warm soups. I love buffalo sauce, the spice and tang, and I thought to myself it would bring wonderful flavor to a soup.

I made my soup a little spicier with 1/2 a cup of buffalo soup, but if you don’t like hot you can use less sauce. The cream cheese does help cut the burn so don’t be afraid of the buffalo sauce.

I boiled my chicken breasts in stock, but this would also be a great recipe to use up leftover chicken. If you add some dark meat to the soup it will raise the calories, but not too much.

Creamy Light Buffalo Chicken Soup

Serves: 4

Ingredients

1 tablespoons butter
1/2 cup carrots
1/2 cup celery
1 8 oz package 1/3 less fat cream cheese
2 cups boneless chicken breasts cooked (about 1 lb raw)
1/4 to 1/2 cup buffalo sauce I use Franks Red Hot Sauce
1/4 cup reduced fat blue cheese
2 cups chicken broth

Directions

In 4-quart saucepan, melt butter over medium heat
Saute carrot and celery in butter till tender, about 5 minutes
Add broth and buffalo sauce, heat to boiling over high heat
Cut cream cheese into 1 inch cubes
Reduce heat to medium and add cream cheese
Stir while bringing back to a simmer
Blend with hand blender or carefully put into blender and blend till smooth
Chop chicken into bite sizes and add to soup
Serve with 1 tablespoon of blue cheese on top

Amount Per Serving
Calories: 329
Fat: 20
Sugar: 5
Carbohydrate: 6
Fiber: 1
Protein: 28

Written by

Pepper Ferguson

Hi I'm Pepper. My family and I are sharing pieces of our lives.
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