As anxious as I am for spring to arrive, I'm still loving the warmth and comfort of a good bowl of soup. One recent night, while deciding what to make for dinner, I was craving one of my family's favorite guilty pleasures, buffalo-chicken dip slathered on a crispy tortilla chip. I decided I could easily turn the dish into a soup. My kids loved it over cooked elbow noodles or crushed tortilla chips.
1 tablespoon butter
1/2 cup chopped onion
32 ounces chicken broth
1 1/2 cups milk
1 teaspoon hot sauce
1 1/2 cups mozzarella cheese
1 1/4 cups sharp cheddar cheese
1/3 cup all-purpose flour
1 pound cooked, shredded chicken
In a large pot, melt butter over medium heat. Add onion and cook until tender. Stir in broth, milk and hot sauce.
In a bowl, toss together the cheeses and flour. Add mixture gradually to the soup, stirring after each addition just until melted. Stir in the chicken and heat through.
I like my soup topped with sour cream, blue cheese and extra hot sauce to give it that amazing Buffalo-wing flavor. I have seen other recipes that include chopped celery and blue cheese mixed into the soup. That sounds great to me, but my kids and husband don't like it, so I leave those ingredients out. Add them in if you prefer, and don't forget, you can adjust the spiciness of this soup by adding more or less hot sauce.
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