Spicy Buffalo Chicken Soup

• Meat

  • 2/3 cup Buffalo wing sauce
  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 2 stalks Celery
  • 2 Garlic cloves
  • 1 Green onions
  • 1 Sweet onion

• Canned Goods

  • 48 oz Chicken broth, low-sodium

• Baking & Spices

  • 2 tbsp Cornstarch

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Heavy cream

Found on neighborfoodblog.com

Ingredients

• 4 boneless skinless chicken breasts
• 1 sweet onion, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 48 ounces low-sodium chicken broth
• ⅔-1 cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)
• ½ cup heavy cream
• 2 Tablespoons cornstarch
• ½ cup freshly grated cheddar cheese
• Green Onions
• 1 avocado, sliced

Directions

• Place chicken, celery, onion, garlic, broth, and wing sauce in the crockpot. Cook on low for 6-8 hours. Remove chicken from crockpot and use two forks to shred it.
• Create a slurry by whisking the cornstarch into the heavy cream. Add the mixture into the crockpot, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.
• Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.