Buffalo Chicken Soup

1. 1

   In a medium saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until onion is tender. Stir in broth, half-and-half, and hot sauce. Reduce heat to medium-low.

2. 2

   In a small bowl, toss together cheeses and flour. Add half to soup, stirring just until melted then add remaining half. Stir until all cheese is melted and soup is slightly thickened, about 5 minutes.

3. 3

   Stir in shredded chicken and stir until heated through. Serve with additional pepper jack or blue cheese and hot sauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.