Low-Calorie Buffalo Chicken Soup

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 Carrot, medium whole
  • 1 head Cauliflower
  • 2 Celery, ribs
  • 1 Onion, small

• Canned Goods

  • 4 cups Chicken broth, reduced sodium

• Condiments

  • 1/4 cup Hot sauce

• Oils & Vinegars

  • 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 8 oz 1/3 less fat cream cheese, less fat
  • 1/2 cup Blue cheese crumbles, reduced-fat

• Liquids

  • 2 cups Water

Found on skinnymom.com

Description

Ingredients

• ½ tablespoon extra virgin olive oil
• 1 medium whole carrot, thinly sliced
• 2 ribs celery, thinly sliced
• 1 small onion, diced
• 1 head cauliflower, cored and chopped
• 4 cups reduced-sodium chicken broth
• 2 cups water
• 8 ounces ⅓-less-fat cream cheese, cubed
• ¼ cup hot sauce
• ½ cup reduced-fat blue cheese crumbles
• 3 cups cooked shredded chicken (about 1 pound raw boneless, skinless breast)

Directions

• Heat a medium saucepan over medium heat and add the oil. When the oil shimmers, add the carrots, celery, and onion. Cook until the carrots soften, 5 to 7 minutes, then set aside.
• Meanwhile, bring the cauliflower and chicken broth to a boil in a large pot or Dutch oven. Cook until the cauliflower is very soft, 8-10 minutes.
• Carefully transfer the cooked cauliflower and broth to a high-speed blender and blend to a smooth puree (Or puree it right in the pot with an immersion blender.).
• If blended in a blender, carefully pour the puree back into the pot, and return the burner to medium-high heat.
• Add in the set-aside cooked vegetables and 2 cups of water.
• Stir in the cream cheese, hot sauce, and ¼ cup of the blue cheese crumbles and stir until the cheese is smooth and incorporated.
• Add in ⅔ of the cooked chicken, and cook an additional 5 to 10 minutes to heat through.
• Serve each bowl of soup garnished evenly with the remaining ⅓ of the chicken and ¼ cup of blue cheese on top. Drizzle with additional hot sauce as desired.