I love buffalo wings, but they can be very messy to eat. Also, Sweet Harold doesn't really care for what he calls the "twang" of wing sauce. Thankfully, I found a brand of wing sauce he approved and I went forward with the idea of Buffalo Wings in a soup. I used ground chicken, but I'm positive the shredded rotisserie chicken or cubed b/s breasts or thighs would work great.
2 pounds ground chicken
3 T. olive oil (divided)
2 T. butter
1 medium yellow onion, diced
1 1/2 cups diced carrots
3 stalks celery, diced (save some of the "leaves" to garnish!)
3 garlic cloves, minced
4 cups chicken stock
8 oz. cream cheese, softened
2 cans diced, fire roasted tomatoes
1/2 - 3/4 cup of your favorite chicken wing sauce (I used Louisiana brand)
Garnishes: Celery sticks, chopped celery leaves and bleu cheese crumbles!
Brown chicken in 2 T. olive oil in a large Dutch oven over medium high heat.
In a medium skillet, over medium heat, add the remaining 1 T. olive oil and butter. Saute onions, carrots and celery until softened, about 6 - 8 minutes. Add garlic and cook for a minute more.
Add the softened veggies and the stock to the browned chicken.
Next add the tomatoes....
Now add the cream cheese and the wing sauce....
Lower the heat to simmer and let bubble away gently for about an hour.
Right before serving place a single layer of blue corn tortilla chips on a baking sheet. Heat oven to 300 degrees. Sprinkle bleu cheese crumbles over chips and put in oven until cheese begins to soften.
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