Obsessed with Buffalo Chicken Soup

I often find myself going through mini-obsessions in many realms of my life. With music, for example, I tend to find a new band I like and listen to that band on repeat until it’s worn out–sometimes months–before considering moving on to something new. I keep a little more variety in my dining habits, but still there are usually one or two things I simply can’t get enough of.

In this moment, I’m obsessed with anything green tea or matcha flavored, cinnamon, and hot sauce. I’ve gone through half of a sizeable bottle of hot sauce in a week or two, and let’s not talk about all the places I put said sauce. This recipe is one of my favorites, though. The broth alone is particularly fantastic and comforting mid-winter, but the addition of perfectly-cooked shredded chicken and chopped avocado make it a true winner.

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Buffalo Chicken Soup

Makes 6-8 sizable servings

Ingredients

1 head of cauliflower, chopped

4 small boneless chicken breasts

1 bouillon cube

3 stalks of celery

1 cup hot sauce of your choice

1 onion, diced

1 teaspoon black pepper

1 tablespoon garlic powder

½ cup full fat coconut milk

½ cup chopped cilantro

Diced avocado, for serving

Directions

Using a large stock pot, add 8 cups of water, cauliflower, bouillon cube and chicken breast. Bring to a boil and reduce heat. Once chicken is cooked, remove and set aside. Add coconut milk, spices, and hot sauce. Use a stick blender and puree. Shred the chicken with a fork and add to the pot. Chop the celery and onion and add to the pot. Simmer for 20 min or until celery is soft and flavors have combined. Top with cilantro and avocado. Eat up!

Comments

  1. What a great idea and lightened up.

  2. Sasha says:

    1 cup of hot sauce?! Whoa Nellie! This looks fantastic.

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