I do enjoy most things flavored buffalo. I like a little heat with my meals. I’ve been craving some soup lately, and this soup provided the perfect amount of heat. Not overwhelming.
I used not to be a big soup eater, note the limited number of soup recipes I’ve posted and it’s pretty obvious. But lately, notably in the last year, I have been craving and giving in. The more I indulge the cravings, the more I like the nostalgia of soup. Wintery, cold, windy, overcast days, I want nothing more than to be curled up with our dog on the sofa, tall comfy socks covered with a moose print on my feet, nestled in with a warm, flavorful bowl of soup, and my vision coming to life on my computer screen.
Besides all that romantic, nostalgic stuff, I like how easy soup is. Because a lot of people are busy to cook and sometimes I bake or cook myself out and want something quick and easy. I can put it in my crock pot and go about my day. Plus I can fill up the crock and have leftovers for the week. I’m about that leftover life sometimes. When my husband comes home on break, I just want to spend time with him, not slaving over a stove for half of it. So soup is really starting to become my go-to.
Buffalo Chili Soup
- 2 cups broth (homemade if you can)
- 32 oz. tomato sauce
- 4 tomatoes, diced
- 3 carrots, peeled and thinly sliced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 cup hot sauce
- 2 tsp chili powder
- 1 lb. diced chicken
- 1 tbsp coconut oil
Let’s Make it Happen:
Saute your garlic in a skillet with the coconut oil. Add the celery and carrots. Continue to cook.
Add the broth, tomato sauce, tomatoes, hot sauce, chili powder, and chicken to the crock pot, turn on a low heat.
Once the veggies are slightly tender, add them to the crock pot as well. Season with salt and pepper to taste.
Put the lid on and cook for 8 hours or so. Serve hot. Optionally you can add blue cheese to garnish the top.