Creamy Buffalo Chicken Soup
What’s for dinner in 10-minutes or less this week?? At my house, it’s Creamy Buffalo Chicken Soup from the new Crockpot™ and Instant Pot™ cookbook that my good friend Amanda Nighbert (RD) and I have put together.
Do you live a busy life, but also want to create healthy, wholesome meals for yourself and your family?
Are you looking for easy meals that don't lack in quality or taste?
Do you want to prep meals ahead of time to enjoy whenever you are ready?
Are you looking for a convenient, time-saving and innovative method for preparing weekly meals.
If you answered “YES!” to any of these questions, then this cookbook is a MUST-HAVE this winter!
Amanda and I created this collection of amazing Crockpot™ and Instant Pot™ recipes to simplify dinner and meal planning and to help with meal prep. You’ll get access to over 30 Crockpot™ and Instant Pot™ recipes, with ingredient lists, cooking times, family friendly tips, and nutrition information.
Also, all recipes:
Are dairy-free, gluten-free, and lower in carbs
Have directions to prepare in both the Instant Pot™ AND CrockPot™ – you pick!
Focus on whole, minimally processed ingredients that emphasize taste and flavor
Specifically designed to be family-friendly while also complementing a variety of eating plans including Amanda’s LEAN program.
Who doesn’t want convenience, right? This book contains savory, delicious dinner recipes that can come together while you live that busy life of yours! I can’t wait to hear how you like it!
LEAN WITH AMANDA NIGHBERT
I can’t wait to hear how you like it! Want to learn more about Amanda’s LEAN program? FIND OUT MORE HERE!
Creamy Buffalo Chicken Soup
MAKES 6 SERVINGS
1 tablespoon olive oil
1 cup onion, chopped
4 cups cauliflower florets
1 (14.5-oz) can no-salt-added fire-roasted tomatoes
3 cups lower-sodium chicken broth or bone broth
¹⁄3 to ½ cup Frank’s Red Hot Sauce
1 package Ranch dressing mix* (see below for dairy-free options)
½ teaspoon garlic powder
1 pound chicken breasts
1 cup canned full-fat coconut milk or half-and-half
OPTIONAL: Extra hot sauce, chopped green onions
Heat oil in a large skillet over medium heat; add onion and cauliflower. Cook 4 minutes (vegetables will not be done). Transfer to a slow cooker, and add tomatoes, broth, hot sauce, dressing mix, and garlic powder. Stir gently to combine. Nestle chicken breasts in mixture. Cover, and cook on LOW for 6 to 8 hours or HIGH for 4 hours.
Remove chicken breasts. Let chicken cook slightly; shred with two forks. Set aside.
Transfer soup in batches to blender or use an immersion blender to puree soup. Return soup to slow cooker. Add shredded chicken and coconut cream. Cook until warm throughout. Ladle into bowls to serve. Top with extra hot sauce and green onions.
INSTANT POT™ METHOD
Add oil to pressure cooker and press SAUTE button. Cook onion and cauliflower in pressure cooker for 4 minutes. Press the Keep Warm/Cancel button, and add tomatoes, broth, hot sauce, dressing mix, and garlic powder, gently stirring to combine well. Secure lid making sure pressure valve is secured. Press SOUP button and cook for 20 minutes. Once done, release the pressure valve and open as directed by the manufacturer. Remove chicken breasts. Puree soup and return to pressure cooker as directed above, and shred chicken with two forks. Press SAUTE button. Add shredded chicken and coconut milk to soup, stirring frequently until slightly thickened and warm throughout.
283 Cal | 13g Fat (8g Sat) | 22g Protein | 12g Carb, 3g Fiber, 5g Sugar (0g Added Sugar) | 862mg Sodium