My husband and I have had an ongoing argument for years. He doesn’t believe soup is a meal. I on the other hand could eat soup just about every night. When I saw this recipe I knew the end of that argument was near. It was sent to me by my friend Lisa who lives in Buffalo. Buffalo also happens to be my husband’s hometown, which explains his love for all things made from chicken and Frank’s hot sauce. It’s become a popular menu item around town, but somehow during all our visits I’d never seen it. How could I have missed this? This soup is even better than it sounds. On the spot my husband renounced his disdain for soup and said this should be on the weekly menu.
It’s a very simple dish to prepare – ready in about 30 minutes. I think this is the perfect mix of heat from the spices and creamy cool from the cheese and milk – but you can easily adjust any of the ingredients to suit your taste. If you’re making this for children you may want to make use less hot sauce during cooking, then let each person add it to their individual bowls.
I quickly read through the recipe, then made the soup from memory to save time. When I looked back at the instructions I realized I had changed just about every step – sorry Lisa! But that just tells you how easy it is to have this incredibly delicious MEAL on the table in no time flat.
Other posts you may like:
Buffalo Mac and Cheese
Grilled Potato Wedges with Buffalo Blue Dip
Pizza Pot Pies
You may also like: