Buffalo Chicken Soup

Buffalo Chicken Soup

3 cups shredded cooked chicken
3 (10 3/4 ounce) cans cream of chicken soup
4 cups milk
1 cup sour cream
1/4 cup hot wing sauce

In large saucepan, combine all ingredients. Simmer on low 15 minutes. Makes 6 to 8 servings.

Recipe can be found on page 55 in  
MY KIND OF COOKING COOKBOOK.

I have been traveling since the end of July.  Currently I am in Nicaragua.  As I was thinking about what to post while I was out of the country, I decided to go back to the first few posts that I made when I began my blog. 

I created this recipe to be on the mild side of spicy. For me, the spice in the soup is perfect. Lots of flavor but mild enough to please almost anyone. My husband likes lots of spice so I add extra hot wing sauce to his bowl of soup.


Serving Tip:
I like to serve this soup with a dollop of sour cream on top of each bowl and slightly crushed tortilla chips.


Time Saving Tip:
If you don't have time to cook chicken needed for a recipe, purchase a cooked rotisserie chicken.


Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!