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Buffalo Chicken and Navy Bean Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 (15 oz) cans navy beans, drained and rinsed
  • 4 cups chicken broth
  • 1/2 cup buffalo hot sauce
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 packet ranch seasoning mix
  • 1/4 cup blue cheese crumbles (for serving)
  • 2 green onions, sliced (for serving)

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the drained navy beans, chicken broth, buffalo hot sauce, diced onion, diced celery, minced garlic, and ranch seasoning mix.
  • Stir gently to combine everything around the chicken. Cover and cook on low for 6 to 7 hours or until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir to mix it evenly through the soup.
  • Ladle the soup into bowls and top each serving with blue cheese crumbles and sliced green onions.

Notes

If the soup tastes too spicy after cooking, stir in an extra spoonful of ranch seasoning to soften the heat. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture. Skip the blue cheese if you prefer a dairy-free version and use sliced celery on the side instead.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife