Ingredients
Units
Scale
- 1/4 cup unsalted butter, cubed
- 1 cup onion, diced
- 1 cup carrots, diced (4 medium carrots)
- 1 cup celery, diced (3 celery stalks)
- 4 garlic cloves, minced
- 4 cups unsalted or low-sodium chicken broth
- 2 8–ounce cans no salt added tomato sauce
- 2 14.5–ounce cans Great Northern beans, drained and rinsed
- 1 14.5–ounce can fire-roasted tomatoes
- 1/2 cup Buffalo wing sauce
- 1 pound shredded or diced cooked chicken, such as leftover or rotisserie chicken
- Freshly cracked pepper, to taste
- Garnish with blue cheese crumbles and leftover diced celery
Instructions
- Heat a soup pot over medium heat and melt the butter. Saute the onion, celery and carrots until the onion is translucent, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds.
- Add the next five ingredients, through wing sauce, and stir to combine. Bring to a boil, reduce the heat, cover and simmer for 20 minutes. Add the cooked chicken and simmer for 10 minutes more. Garnish, serve and enjoy!
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: American
- Method: Stovetop