Chef Meg's Slow Cooker Buffalo Chicken Soup
Submitted by: CHEF_MEG

Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.
Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.

Minutes to Prepare: 10Minutes to Cook: 180Number of Servings: 6

Tips
Hot sauce is packed full of salt. I chose to use spices to add flavor then add a bit of hot sauce for tang.

Ingredients
1 onion, diced, about 1 cup
2 stalks celery, diced
1 medium carrot, diced
2 cloves garlic, sliced
1 hot pepper,* deseeded and chopped
1 1/2 cups no salt added diced tomatoes

1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
12 ounces chicken breast, diced
3 cups homemade or low-salt chicken stock
1 tablespoon hot sauce

For garnish:
2 tablespoons blue cheese, crumbled
1 celery stalk, thinly sliced

* choose a pepper that's right for your heat preference. An Anaheim pepper is milder and that's what I used in this recipe.

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Directions
Place all the soup ingredients except for the hot sauce in a slow cooker, and stir to combine. Cover and cook on high for 3 hours or low for 6.

Before serving, stir in the hot sauce.
Top each bowl with 1 teaspoon blue cheese and chopped celery.

This soup is "medium" in terms of heat.
For "hot" soup: Choose a hotter pepper, and leave the seeds in the pepper.
For "mild" soup: Stir 1/4 cup Greek yogurt into 1/2 cup of the hot soup, then stir the soup-yogurt mixture into the rest of the soup. (This step prevents the yogurt from curdling.) The yogurt will add about 25 calories and 1.6 grams of fat to each serving--not calculated in this recipe.

Serving Size: Makes 6 cups.