Buffalo Style Chicken And Rice Soup Recipe @pinch

What a hearty soup! With chili, kidney, and black beans plus the addition of rice, the consistency is more of a chili than a soup and It is delicious. We loved the kick of spice and flavor the Buffalo sauce adds to the soup. The seasonings blend well together. Super tasty, we served ours with chips and cheese. This soup will warm ya up on a cold night. This healthy and hearty soup combines the same great flavors of Frank's brand hot wings served with carrots and celery with blue cheese dressing (optional). But, this is a less guilty, less messy recipe that you eat with a spoon. It is a cross between Buffalo chicken chili and vegetable & wild rice soup. This great, kitchen havesink havestyle soup can be easily tweaked to suit your family's particular tastes. Make it thicker or thinner by adjusting the amount of wild rice. It is delicious topped with sour cream, avocado, shredded cheese, tortilla chips, or crumbled blue cheese. Enjoy! Freezes GREAT!

buffalo style chicken and rice soup
Prep time: Cook time:
Recipe Cuisine: Southwestern Recipe Category: Chicken Soups Yield: 6 Servings
Ingredients :
  • 6 cup(s) cooked and chopped chicken
  • 4 cup(s) vegetable broth, organic, low sodium
  • 4 cup(s) chicken broth, organic
  • 4 cup(s) beef broth, organic
  • 1 1/2 cup(s) V-8 vegetable juice, low sodium
  • 2 can(s) tomato sauce, 15 oz
  • 2 can(s) diced tomatoes with basil & oregano, undrained, 15 oz
  • 1/3 - 1/2 cup(s) Frank's brand hot sauce
  • 1 can(s) chili beans in sauce (do not drain), 15 oz
  • 1 can(s) kidney beans, drained and rinsed, 15 oz
  • 1 can(s) black beans, drained and rinsed, 15 oz
  • 1 large onion, chopped
  • 6 clove(s) garlic, minced or crushed
  • 1/3 cup(s) chili powder
  • 2 tablespoon(s) ground cumin
  • 2 tablespoon(s) paprika
  • 6 cup(s) carrot, sliced
  • 4 cup(s) celery, sliced
  • 2 cup(s) peas and or corn, canned or frozen
  • 6 cup(s) cooked rice
  • sour cream
  • shredded cheese
  • diced olives
  • fresh cilantro
  • sliced black olives
  • diced avocado
  • crumbled blue cheese
  • tortilla chips
Intructions :
  • PREPARE THE CHICKEN: If using a precooked, rotisserie-style, whole chicken, remove the skin and discard. Shred and chop enough chicken from the bones to equal 6 cups. Set aside. Or boil 4 large, boneless chicken breasts until thoroughly cooked and no longer pink in the middle. Remove the chicken, cool, and chop. Set aside
  • MAKE THE RICE: Follow the cooking instructions on the rice package. (Use 2 cups of uncooked rice to make a thicker soup; 1 cup of uncooked rice to make a thinner soup with more broth.) Set the cooked rice aside and add to the soup pot during the last 10 minutes of cooking
  • MAKE THE SOUP: In an 8 to 10 qt. stockpot with lid, add 2 tablespoons olive oil and 1 tablespoon butter. Heat over medium heat until bubbly. Add chopped onion and garlic. Stir frequently until onion is soft; about 8 to 10 minutes
  • Add the rest of the ingredients, except the rice. Cover with a lid and simmer. Cook until the vegetables are tender; approximately 45 minutes to 1 hour
  • During the last 10 minutes, stir in enough cooked rice to create the broth thickness you desire
  • TOP IT OFF & SERVE: Delicious served as is or top with a dollop of sour cream, shredded cheese, tortilla chip strips, chopped avocado, fresh cilantro, sliced black olives, or crumbled blue cheese. Freezes well!

Rated 5/5 based on 81 Reviews

Keyword : buffalo chicken-rice-soup-Southwestern

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