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.
St. Johnsbury, VT
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