Fall is right around the corner. One of my favorite things about Fall is eating soup. I love Soup Season. This simple 20 minute soup was so good.
I created this recipe around a brand new product that I found by Campbell’s Soup, Spicy Buffalo Style Cream of Chicken. Beware it is spicy. I topped it with some the NEW sargento red pepper flakes cheese. Yum.
Only a few ingredients will make a delicious soup. Serve with crackers.
Spicy Buffalo Chicken Soup
Ingredient:
- can of spicy buffalo style cream of chicken (10.5 oz)
- Milk (can full)
- Chicken pieces (2 chicken breast, cut in cubes or bite size pieces)
- Broccoli and Cauliflower steamed (1 bag)
- Crushed Red pepper Sargento cheese (garnish)
- Crackers (optional)
Directions:
- Season the chicken.
- Cut into bite size pieces.
- Air fry at 350 degrees for 10-12 minutes or until cooked.
- Add a can of the buffalo style cream of chicken to a pot.
- Add in the milk to the can.
- Add in the pot. Heat and mix together.
- Steam the cauliflower and broccoli. Drain.
- Cut the stems off the cauliflower and the broccoli.
- Add the Broccoli and cauliflower to a bowl. Smash the vegetables
- Add in the Broccoli and cauliflower. Stir.
- Mix in the chicken.
- Pour soup into a bowl.
- Top with crushed red pepper shredded cheese.
- Serve with crackers.
- Enjoy.
