-2 boneless skinless chicken breasts (about 8-10 oz.) Shredded. - I just used the food processor to make it quicker
- drizzle of olive oil, (I don't measure anything really when I cook)
-2 sweet onions, chopped
-2 garlic cloves, minced (I think I used like 4, we love garlic! Yum)
-1 tablespoon of flour
-32 oz. of chicken stock (I used half chicken and half beef broth, came out amazing. I didn't have enough chicken broth so I mixed it up. Also I reccommend using more then 32 oz., or add water, if you like it soupy. I didn't think there was enough juice, so I ended up adding water to it later for more.)
-1/3 cup of hot sauce (I of course used Frank's Hot Sauce, another Buffalo staple)
-drizzle of yogurt blue cheese dressing (or just regular blue cheese dressing, this was another modification I made to the original- you gotta have blue cheese with your chicken wings)
-1/2 cup shredded cheddar cheese
-1/4 cup parmesan cheese (don't measure, just throw in some handfuls of what you think is enough, Its cheese, you can never have too much!
-Sliced Green onions
-Cilantro
Cook chicken on baking sheet at 350 for approx. 30 minutes, or until no longer pink inside, shred and set aside. In a large pot over medium heat, add olive oil, onions and a sprinkle of salt, stirring to coat, then cook for about 5 minutes until onion is soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in the flour and stir. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Drizzle a small amount of blue cheese dressing and mix well. (Don't use too much dressing, blue cheese can be over powering) Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. Add green onions at the end, and top each serving off with some fresh cilantro and voila! The whole thing took about 30 minutes to throw together (once the chicken was cooked).
It can be a healthy recipe, if you go easy on the cheese, use the low sodium broths, and just use water if you want more liquid. Also, as I stated above I used the yogurt blue cheese dressing, which is better for you, lower in fat and calories and it has a creamy consistency (no chunks). The original recipe I found served it with toasted cheese baguettes but we left those out too since who needs more carbs and the soup was pretty filing on its own. It was pretty delicious and after writing this I'm now hungry, I think I"ll go heat up my leftovers!!
