Ingredients

The following ingredients have 4 Servings
  • 2 stalks celery (sliced)
  • 1 medium onion (diced)
  • 1 medium carrot (sliced)
  • 1 cup cabbage (shredded)
  • 2 Tablespoons Olive oil
  • 5 cups chicken broth or stock
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoons salt (plus more to taste)
  • ½ teaspoon ground black pepper (plus more to taste)
  • 15.8 ounce can Great Northern beans (drained and rinsed)
  • 16 ounce can chili beans in sauce (undrained)
  • ½ cup ranch or bleu cheese dressing
  • ¼ cup Buffalo sauce (I used Franks Buffalo Sauce)
  • 2 cups cooked chicken (diced or shredded )
  • ½ cup heavy cream (may substitute with half and half or evaporated milk )
  • Optional garnishes: Blue cheese crumbles, chopped green onions, tortilla strips

Instruction

  • Chop and add the vegetables.
  • Add the olive oil to the Dutch oven and heat to medium high heat.
  • Add the vegetables and sauté for 5 minutes until the veggies soften.
  • Add the chicken stock.
  • Add the cumin, paprika, salt and black pepper.
  • Bring to a boil, then simmer, covered, until the vegetables are tender, about 10 minutes.
  • Once the vegetables are tender, add the Great Northern beans, chili beans, ranch dressing, and 1/4 cup Buffalo Sauce.
  • Add the chicken. If cooked, gently heat the soup through.
  • Add half and half, cream, or evaporated milk as needed to tone down the heat.
  • Take the pan off the burner and adjust seasonings to taste.
  • Add blue cheese crumbles and scallions before serving, optional.