Our dear friend, Kathryn, is quite the belle-chef. If she shares a recipe, which she is most gracious about, you can be assured that it will be to. die. for.
Her latest share in the gourmet department is a soup that is easy, delicious, and super-family-friendly. It is also football and guest-friendly. Perfect for the cooler days we are facing this time of year…and perhaps a Super Bowl party? We shall see…
The fact that it’s a dump-and-pour sort of soup only enhances it’s belle-worthiness.
Buffalo Chicken Soup
1 whole rotisserie chicken, remove meat and shred
1 onion, chopped
1 T butter
32 oz can chicken broth (you may find you need a tad more , especially the next day as the beans absorb a lot of the liquid)
2 14.5 oz cans navy beans, drained
2 14.5 oz cans fire roasted tomatoes
1/2 pkg frozen white corn
1/4-1/2 cup wing sauce (we used Franks and ended up putting closer to 3/4 cup…belles are saucy)
1/2 tsp garlic powder
1/2 tsp celery salt
1 pkg ranch dressing mix
1/4 tsp salt
8 oz cream cheese
Sauté onion in butter for 5 minutes. Add other ingredients EXCEPT cream cheese and cilantro. Simmer for ’bout 30 minutes. Add cream cheese and cilantro and cook until cheese melts.
Another belle-friend made a similar version and she put blue cheese crumbles on the top as a garnish. Brilliant belle addition in our ever-so-humble opinion….just sayin’
Buffalo, blue cheese and belles. A magical concoction!