In the South, we love many things, God, football, and our mamas. To highlight October’s National Breast Cancer Awareness Month, I thought why not combine all three and create the best tailgating food to support all the women in my life? It is heaven in a bowl. My great-grandmother, grandmother, aunt, and cousin (all on my maternal side) have had breast cancer. A beloved co-worker was just diagnosed. Breast cancer is the most common type of cancer, and one in eight women will be diagnosed with it during their lifetime. Breast cancer does not discriminate against race, religion, or ethnicity. It doesn’t care if you’ve spent your whole life doing everything right. But Cancer, you underestimate us. Women are warriors, and we will eventually win this battle. With so many new friends following this account, I have decided to donate a monetary amount for every like and share of this video in honor of the women who have fought so bravely to beat their diagnosis and to the ones who lost their lives because of it. Because at the end of the day, I do #GiveAHoot and so should you.
Red Hot Buffalo Chicken Soup
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 sticks of celery chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 packet of Hidden Valley Buttermilk Ranch seasoning
- 4 cups chicken stock
- 1/2 cup Frank’s Red Hot Buffalo Wings Sauce (you can always add more, and I do!)
- 4 chicken breasts
- 1 10-ounce can Rotel diced tomatoes & green chilies
- 8 ounces Philadelphia cream cheese (at room temperature)
- 1/4 cup heavy whipping cream
- 2 cups Colby Jack cheese, shredded
- Garnish with crumbled blue cheese, chopped scallions, and jalapenos
INSTRUCTIONS
- Bring cream cheese to room temperature and let it soften up prior to starting the recipe.
- Add the oil + butter to a pot over medium-high heat. Sauté the onion and celery for about 10 minutes. Add garlic and cook for 1 minute more.
- Stir in the flour and ranch seasoning, followed by the chicken broth, Rotel, and Frank's Red Hot sauce.
- Add the whole chicken breasts to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so the soup is simmering. Let it cook for 15-20 minutes.
- Take the chicken out of the pan and place it on a cutting board. Meanwhile, add cream cheese to the soup. Shred the chicken into large pieces. Whisk cream cheese until nice and smooth. Add the cut-up chicken back to the soup.
- Season the soup with salt, pepper, and hot sauce as needed. Add Colby Jack cheese and stir until blended. Serve and garnish as desired.
