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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
Total Time:
30
minutes
minutes
Servings:
6
Calories:
483
kcal
Author:
Lauren
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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 broth. Set the pressure cooker for 15 minutes.
Use the quick release to remove the steam once 15 minutes have passed.
Using two forks shred the chicken.
Turn the cooker to saute low.
Add the softened cream cheese, cheddar cheese, ranch mix, and hot sauce into the instant pot with the shredded chicken.
Mix everything until well combined and the cheese has melted.
Once all the cheese has melted add in the Riced cauliflower and mix to combine.
Serve and enjoy.
Nutrition
Serving:
1
grams
|
Calories:
483
kcal
|
Carbohydrates:
7
g
|
Protein:
45
g
|
Fat:
30
g
|
Saturated Fat:
16
g
|
Cholesterol:
178
mg
|
Sodium:
837
mg
|
Fiber:
1
g
|
Sugar:
1
g
buffalo chicken soup
Course
Main Course
Cuisine
American
Keyword
buffalo chicken soup
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