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Buffalo Chicken & Veggie Soup

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Nov 3, 2013 The links in the post below may be affiliate links. Read the full disclosure

This quick and easy soup offers a punch of flavor, perfect for a cold day! Speaking of a cold…. this yummyness will clear that right up for ya!

[amd-zlrecipe-recipe:271]

2 lbs boneless, skinless chicken breasts cooked and shredded (Do it in your Kitchen Aid!)
4 Tbs. olive oil
1 small/medium onion, diced
3 stalks celery, thinly sliced
4 garlic cloves, minced
2 Tbs. all purpose flour
64 oz. chicken stock
2/3-3/4 cup buffalo wing sauce (like Franks or Texas Pete)
15 oz. can corn kernals, drained
4 oz. cream cheese
2/3 cup cheddar cheese, grated
1/2 cup parmesan cheese, grated
Crumbled gorgonzola, sliced green onions, cilantro or grated cheese for topping (optional)

Heat olive oil in a large pot over medium heat. Add onions and celery with a pinch of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in the garlic and cook for about 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in the chicken stock, buffalo sauce, cream cheese, cooked chicken, corn and grated cheeses, stirring constantly. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, stirring often.
Serve warm with bread or rolls toasted with butter and garlic seasoning (optional). Top with cilantro, green onions, gorgonzola or other toppings of choice. ENJOY!