Crockpot Buffalo Chicken Soup

Crockpot Buffalo Chicken Soup

We are always looking for a new and creative way to put blue cheese on anything! This soup is a healthier way to get all of those delicious game day flavors with fewer carbs and calories. We absolutely love the use of cauliflower in this soup to give great texture and heartiness. If you are in a rush you could really speed things up by using a rotissere chicken in this recipe and cut your cooking time in half! Don't forget to top your soup with any clever combination of toppings: chips, blue cheese crumbles, radish, green onion or even a little bit of your leafy celery tops!

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 1 bag of riced cauliflower
• 2 cartons, low sodium chicken broth
• 1 cup Frank's Red Buffalo Hot Sauce
• 1 tablespoon honey
• 1 yellow onion, chopped
• 4 stalks celery, chopped
• 4 carrots, peeled and chopped
• 1 teaspoon black pepper
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh Italian parsley, finely chopped
• 1/2 cup green onions, chopped
• 1 tablespoon fresh or dried dill
• 1 tablespoon cilantro, chopped
• 1 can black beans, drained and rinsed
• 1/2 cup coconut milk, (optional if you would like it a bit creamier)

Directions:

1. Layer the bottom of your crockpot with carrots and celery. Add your chicken breasts on top. Then top your chicken with your garlic, spices, chicken broth, honey and hot sauce. Cook on low for 6 hours.

2. One hour before serving remove chicken and shred, then add pack to your pot. Then add in your cauliflower, coconut milk (optional) and black beans. Mix well and cook 30 minutes to 1 more hour.

3. Serve soup in warmed bowls and top with blue cheese crumbles, chips, buffalo sauce, chips of your choice, green onions, radish or Greek yogurt. The toppings are endless, enjoy!