Buffalo Chicken Soup
Typical buffalo chicken dips, soups, and stews are made with a variety of cheeses and creamy ingredients. This deliciously spicy Paleo version incorporates creaminess without using any dairy products. The flavors in this warm, spicy soup make this meal very delightful on a cold fall day!
Serves 3–4
3 large chicken breasts
11⁄2 cups Frank’s Red Hot sauce, divided use
1 tablespoon clarified butter
1 tablespoon olive oil
1 large onion, roughly chopped
4 celery stalks, roughly chopped
1 large head cauliflower (grated, excluding stems)
1 tablespoon minced garlic
2 tablespoons lime juice
2 (28-ounce) containers chicken stock
1 cup unsweetened coconut milk
1 avocado, peeled, pitted, and sliced into thin pieces, for garnish
Cilantro, chopped, for garnish
Black pepper, to taste
- Marinate the chicken breasts in 1 cup of Frank’s Red Hot sauce in the refrigerator. Preheat the oven to 350°F. Place chicken and hot sauce marinade in a baking dish and bake for about 15 minutes, or until chicken breasts are cooked through fully. Remove from heat and shred into small, bite-size pieces.
- In a large stock pot, melt clarified butter and olive oil over medium heat. Add chopped onion and celery and sauté for about 8–10 minutes. Add grated cauliflower and garlic and sauté for another 3 minutes. Add shredded chicken to pot and turn heat to medium-high. Add remaining 1⁄2 cup of hot sauce, lime juice, stock, and coconut milk. Bring to a boil. Turn heat down to low and simmer for about 10 minutes. Add more hot sauce to the broth now if you desire added heat.
- Top with fresh avocado slices, cilantro, and black pepper to serve.
