Buffalo Chicken Soup
A soup that tastes just like those yummy wings and goes so great with beer!
2 Tbsp olive oil
2 Tbsp butter
2 lbs. ground chicken
1 tsp cumin
1 tsp coriander
1 bunch celery, sliced
4 carrots, sliced
4 cloves garlic, crushed
1 beer (what you like - we suggest 90 Schilling)
1 29 oz can tomato sauce
2-4 cups chicken broth
1/4-1/2 cup Frank's Red Hot Original Hot Sauce
salt and pepper
blue cheese crumbles
- Add the olive oil and butter to a large pot.
When the butter is melted, add the chicken, cumin, coriander, and some salt and pepper.
Cook on high until done (10-15 mins).
Stir a lot, but brown chunks are good.
Add carrots, celery, and garlic and continue to cook and stir on high for 5 minutes.
Add the beer and cook for about 2 minutes to reduce somewhat.
You will smell the change in the beer when it's ready - like the malt is stronger or something.
Reduce the heat and add the tomato sauce and chicken broth.
Add the broth to get the consistency you want.
Use less for chili-like soup, and more to stretch it for more people.
Bring to a boil and simmer for about 20 minutes.
Add the hot sauce, to taste.
Start small and add more.
Test for salt and add if needed.
Simmer for 10 minutes.
Serve with corn chips and blue cheese.
submitted by: baltrum