Buffalo Chicken Chowder Recipe

Yeah so whats new!!!! I all I do is cook!haha I am very thankful that my mom allows me to be adventurous and play food network star and try out all kind of recipes! Thanks MOM! Last night I decided to try another recipe from the Everything Healthy Cookbook and it was a delicious soup called Buffalo Chicken Chowder. Normally this would probably be a better soup to serve in the fall or winter...but I just couldn't wait a few months to try it! It turned out to be a two thumbs up recipe in the miller house!

It tastes like a delicious buffalo chicken queso soup! Has a bit of a kick but its not too hot at all!

Ingredients:
1 and 1/2 pounds boneless & skinless chicken breast
3 Tbs flour
1/2 tsp salt
1/8 tsp cayenne pepper or red pepper
1 Tbs olive oil
1 Tbs butter
1 onion, chopped
1 red pepper, chopped
4 cloves minced garlic
2 cups sliced celery
1 (8oz) package sliced mushrooms
2 cups chopped carrots
4 cups chicken broth
1 (13oz) can non-fat evaporated milk
1/2 cup fat free half&half
1 & 1/2 cups lacy swiss cheese
1/2 cup lowfat crumbled feta cheese
1/2 bottle Franks Red Hot Buffalo Wing Sauce (The buffalo one is a milder sauce and good for this recipe)
1 small can chopped tomatoes
1/3 cup low fat blue cheese dressing

Directions:
1) Cut up chicken breasts into small chunks and then toss in mixture of flour, salt, and cayenne pepper. Then heat oil in large soup pot over medium heat and add chicken. Cook and brown chicken for about ten minutes and then remove from pot.

2) Add butter to pot and melt. Add garlic, onion, and celery, mushrooms, carrots, and pepper to pot. Cook and stir the veggies on medium to high heat until they are crisp and tender for about 8 to 10 minutes. Then return the chicken to the soup pot and also add the chicken broth.

3) Bring soup to a simmer, cover, and leave on medium to low heat for about 20 minutes, until chicken is cooked through. Then reduce heat to low and stir in evaporated milk, half and half, swiss cheese, feta cheese, and franks sauce. Continue to cook and stir until cheese melts and is creamy.  Turn up to medium high heat and add some clear gel or cornstarch to thicken if need be.

4) Stir tomatoes and blue cheese dressing together in a dish to serve as a garnish for on top of bowls of soup.

This recipe takes about 20 minutes prep time (to cut chicken and veggies up) and then about 40 minutes for cooking the soup! Its 6 points plus on WW for a cup and a half. And the recipe easily serves a family of 6. Enjoy!