Did you know I have a background in photography? All my equipment got stolen a few years ago and it’s taken a while to replace most all of it. So now I have this fancy camera that I am not in the habit of using because I was without it so long without it. But I am learning to keep it out so I will document food, the dogs, Brad, life with my real camera instead of my phone.
I just created this soup by accident really and it was so good I wanted to share. It is dairy free, as spicy as you like it and as easy as it comes. You could add some riced cauliflower if you wanted something similiar to “chicken and rice” soup, or really any variation would be good, heck, add a bag of spinach. What’s better it is a one pot crockpot meal and it freezes super well as well.
Really checking all the boxes for you today.
Buffalo Chicken Soup
8 skinless chicken thighs
1 green pepper
3/4 cup franks red hot sauce
8 ounces of hite hill cream cheese
32 ounces of bone broth
1 cup nutpods or canned coconut milk
- In your crockpot combine your uncooked chicken with your franks red hot sauce and kite hill cream cheese, coconut milk and bone broth.
- Cook this on high for 6-8 hours to let your chicken cook and everything mix together.
- With two forks, pull your chicken to one side of the crockpot and shred until all shredded.
- Add your green pepper about twenty minutes before you want to serve this (or you can do it with all the rest, I just like my pepper crunchy for the texture)
- Serve in a bowl with homemade tortilla strips. (An avacado would be a good topper as well!)
To make the tortilla strips: slice one almond flour tortilla into tortilla strips like pieces and bake at 350 for ten minutes or until cruchy. I added some red pepper to mine for an extra kick, but you should omit this step if you don’t love spicy.