Tex-Mex Buffalo Chicken Soup
3 tablespoons butter, divided
1 cup diced yellow onion
1 cup diced celery
1 cup diced carrots
3 cloves minced garlic
sea salt & fresh black pepper
1 lb boneless chicken breasts, cut into bite-size pieces or ½+ rotisserie chicken
1½ quarts low-sodium chicken broth
1½ cups corn
1 can black beans, drained & rinsed well
¼ cup hot sauce, like Cholula, plus more for serving
4 ounce can diced green chilies
For serving
shredded white cheddar cheese
sour cream
chili cheese corn chips
In soup pot or Dutch oven heat 2 tablespoon butter over medium heat.
Add onion, celery, carrot & garlic; season with salt & pepper.
Cook, stirring often for ten minutes.
Remove veggies to a bowl. Add remaining tablespoon butter to pan.
Season chicken with salt & pepper & add to the pan.
Cook, stirring every few minutes to sear on all sides.
Add veggies back in with broth, corn, beans, chilies, ½ tsp salt & ¼ tsp pepper.
Bring to a simmer & cook 25 minutes, stirring often.
Place cream cheese in small mixing bowl & add 2 ladles of broth.
Mash together with a spoon, adding more broth a ladle at a time until cream cheese is completely melted & smooth. Use small whisk at the end if needed. Pour it into soup & stir well. Mix in hot sauce.
Serve with more hot sauce, a handful of cheddar, a dollop of sour cream & chips for scooping.
