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Buffalo Chicken Soup
Love buffalo chicken wings? If so then you are going to love this Buffalo Chicken Soup. All the amazing flavors of buffalo chicken wings, in a tasty soup that is perfect for lunch or dinner!
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Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Servings:
6
Calories:
483
kcal
Author:
Lauren
Equipment
InstantPot
Cook Mode
Prevent your screen from going to sleep
Ingredients
2
pounds
raw chicken breast
2
cups
chicken stock
8
oz
cream cheese
2
cups
cheddar cheese
2
tablespoons
dry ranch mix
10
oz
Green Giant Riced Cauliflower (Cauliflower, Green Peas, Onions, Carrots, Green Onions)
1/4
cup
frank's redhot sauce
Instructions
In the pot of your presser cooker place the chicken breast and chicken stock. Set the pressure cooker for 15 minutes.
Use the quick release to remove the steam once 15 minutes have passed and use the natural release.
Using two forks shred the chicken and turn the cooker to saute low and pour in the dry ranch dressing and franks red sauce and mix with the chicken.
Pour the Frozen Riced Cauliflower into the instant pot.
Cut the cream cheese into chunks and add the cream cheese to instantpot.
Shred the cheddar cheese block into the instantpot.
Using a rubber spatula mix everything together and serve once all of the cheese is melted.
Nutrition
Calories:
483
kcal
|
Carbohydrates:
7
g
|
Protein:
45
g
|
Fat:
30
g
|
Saturated Fat:
16
g
|
Cholesterol:
178
mg
|
Sodium:
837
mg
|
Potassium:
649
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
930
IU
|
Vitamin C:
2
mg
|
Calcium:
316
mg
|
Iron:
1
mg
buffalo chicken soup
Course
Main Course
Cuisine
American
Keyword
buffalo chicken soup
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