buffalo style chicken and rice soup
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's a cross between Buffalo chicken chili and vegetable & wild rice soup. This great, kitchen-sink-style 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's delicious topped with sour cream, avocado, shredded cheese, tortilla chips, or crumbled blue cheese. Enjoy! Freezes GREAT!
Blue Ribbon Recipe
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's 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.
Ingredients
- 6 cups cooked and chopped chicken
- 4 cups vegetable broth, organic, low sodium
- 4 cups chicken broth, organic
- 4 cups beef broth, organic
- 1 1/2 cups V-8 vegetable juice, low sodium
- 2 cans tomato sauce, 15 oz
- 2 cans diced tomatoes with basil & oregano, undrained, 15 oz
- 1/3 - 1/2 cup Frank's brand hot sauce
- 1 can chili beans in sauce (do not drain), 15 oz
- 1 can kidney beans, drained and rinsed, 15 oz
- 1 can black beans, drained and rinsed, 15 oz
- 1 large onion, chopped
- 6 cloves garlic, minced or crushed
- 1/3 cup chili powder
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 6 cups carrot, sliced
- 4 cups celery, sliced
- 2 cups peas and or corn, canned or frozen
- 6 cups cooked rice
- OPTIONAL TOPPINGS
- sour cream
- shredded cheese
- diced olives
- fresh cilantro
- sliced black olives
- diced avocado
- crumbled blue cheese
- tortilla chips
How To Make buffalo style chicken and rice soup
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Step 1PREPARE 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. -
Step 2MAKE 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.
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Step 3MAKE 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.
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Step 4Add 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.
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Step 5During the last 10 minutes, stir in enough cooked rice to create the broth thickness you desire.
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Step 6TOP 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
