Buffalo Chicken Soup

We still have a few snowy days up here in the Rockies in April and May. Yes, if you didn’t know, New Mexico is still the Rocky Mountain range. Today is one of those spring snowy days. On colder days, I simply want warm comfort foods. Hello instant pot! I love you. And hello spicy buffalo sauce! I love you, too. I think warming my insides makes my outsides feel warm too. This buffalo chicken soup is comfort food for my soul. I sure wish my kids liked spicy food as much as I do. But sour cream (I typically sub Greek yogurt) certainly helps! One day I’ll have them loving spicy foods that make your nose run and your eyes water. I mean, what’s not to love about that? Enjoy this warm comforting soup and let me know what you think!

Ingredients

• 1 tablespoon olive oil or avocado oil

• 1 medium yellow onion, chopped

• 2 cloves garlic, minced

• 1 cup diced carrots

• 1 cup diced celery

• 1 large Sweet potato cut into ½'' cubes

• 1 pound chicken breasts

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 1 1/2 cups chicken broth

• 8 ounce can of tomato sauce

• 1/3 cup buffalo sauce (I like Franks Buffalo Sauce)

• 1/4 cup chopped cilantro serving

• Avocado, sour cream/Greek yogurt or shredded cheese for serving

Instructions

1.     Heat instant pot to saute. Add the olive oil, onion, garlic, carrots, and celery and sauté for 5 minutes or until softened.

2.     Add chicken, spices, potatoes, broth, buffalo sauce, and tomato sauce. Set instant pot to manual, 15 minutes.

3.     Natural or quick release, remove chicken, shred with 2 forks, and return to instant pot.

4.     Garnish with any of your preferred toppings: cilantro, avocado, cheese, sour cream.

Stovetop instructions

1. Heat a large pot or dutch oven to medium/high heat. Add the olive oil, onion, garlic, carrots, and celery and sauté for 5 minutes or until softened.

2. Add the chicken, chili powder, cumin, and salt, and sauté for an additional 5-6 minutes.

3. Add the potatoes, chicken broth, buffalo sauce, and tomato sauce and cover. Reduce the heat to medium and simmer for 20 minutes, stirring a couple times during cooking. Once chicken is cooked through, remove chicken and shred with 2 forks and return to the pot. Remove the lid and cook for an additional 5 minutes.

4. Season to taste with salt and pepper. Serve with your preferred toppings: chopped cilantro, avocado, cheese or sour cream.