As a food blogger, I don’t repeat recipes very often. I’ve made this soup three times in one month. That’s how good it is, and how much my family loves it. We’re pretty tolerant of spicy foods, so take that into consideration when I say it’s really not too spicy, even for my 9 year-old. And you can always use less hot sauce. In fact, I recommend adding it gradually the first time you make this soup, so you can figure out exactly how much heat you want.
The soup is absolutely delicious on its own, but blue cheese crumbles, shredded Cheddar cheese and chopped green onions make great toppings. We also like to stir in a dollop of Ranch or blue cheese dressing. Best of all, everything is on the table in about 30 minutes (I use a supermarket rotisserie chicken to speed things up even more) and I get no complaints about what’s for dinner.
Who Dished It Up First: My friend Micah sent me a recipe for Buffalo Chicken Soup recently. I added potatoes and made a few other changes to create this recipe.