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Buffalo Chicken Soup

Ingredients

  • 1 large red onion, diced and sauteed
  • 13.5 ounces diced tomato
  • 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
  • 36 ounces organic/homemade chicken broth
  • 20 ounces butternut squash, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cumin
  • 1/2 cup full coconut milk
  • 3 tablespoons tapioca starch
  • 1 pound chicken breast, shredded
  • Fresh Cilantro
  • Diced avocado
  • Dairy free sour cream
  • Optional: blue cheese crumbles if dairy is tolerated

Instructions

  1. Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot. If you don’t have an Instant Pot you can also use a slow cooker or stock pot to cook the vegetables in the broth until soft enough to puree.
  2. Secure the lid, seal vent, and set on SOUP setting
  3. Once it has finished cooking, release steam
  4. Now open the lid and puree the soup with a stick blender or transfer contents to a conventional blender
  5. Pour your coconut milk into a bowl and add the 3 tablespoons of tapioca starch
  6. Stir until well combined then add slurry into the soup and stir; the soup will thicken
  7. Now add in the shredded chicken breast
  8. Serve topped with cilantro, avocado, sour cream and optional cheese crumbles


(From: Predominantly Paleo by Jennifer Robins)

Learn More

For those cold nights when you just need something that will warm you up try this soup.