Soup's On!

When I stumbled across the below recipe on recipezaar.com, I was too intrigued to not try it. My husband and I both love buffalo chicken so I decided to give it a go and ended up with great results! The nice thing about this recipe is you can really make it as spicy or as mild as you want by adding more buffalo sauce. And if you don't like bleu cheese you could always skip it and just use more sour cream. The recipe typed below represents the full recipe, but last night I knocked it down to about two-thirds of it and the recipe still made a ton.

I used a light version of pretty much every ingredient - one can of 98% fat free cream of chicken and one regular, light sour cream, and light bleu cheese dressing (I used Marie's brand), and 1% milk. I imagine using the full fat version of everything would make for an even thicker, richer soup if you don't mind the calories! Either way, along with some quickly put together garlic bread, this was a suprisingly nice filling meal for a cold winter's night.

Buffalo Chicken Soup
(from recipezaar.com)












6 cups milk
3 (10 3/4 ounce) cans cream of chicken soup
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste
About 3 diced scallions (optional)
½ teaspoon minced garlic (optional)

Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.

Garnish with an additional dollop of sour cream, or with shredded cheese and diced scallions (as I did in the picture above).