Updated: Oct 19, 2019
Who doesn't love buffalo chicken?! This hearty soup will satisfy your craving. This recipe is even gluten-free and Paleo-friendly!
1 1/2 lbs chicken breast
2 sweet potatoes
1 red or green bell pepper
1 jalapeno pepper
1/2 white onion
32 oz. chicken bone broth
1 can of coconut cream
3/4 cup Frank's Red Hot Buffalo Wing Sauce
2 TBSP ghee
1/2 tsp garlic powder
1/2 tsp himalayan salt
1/2 tsp black pepper
dash of red pepper flakes
Cut up the sweet potatoes, bell pepper and onion. Remove seeds from the jalapeno pepper and chop.
Melt the ghee in a large pot over medium-high heat. Add sweet potatoes, bell pepper, onions and jalapeno pepper. Cook until onions become slightly transparent, stirring often.
Add chicken breasts, buffalo wing sauce, chicken broth, garlic powder, salt, pepper and red pepper flakes. Stir well to combine and bring to a simmer.
Once simmering, turn heat on low and cover, continuing to simmer for 25 minutes. Remove chicken, put on cutting board and shred using forks.
Use an immersion blender (or regular blender) to blend the ingredients of the soup (minus the chicken) until smooth.
Add the chicken back into the soup and add in coconut cream, stirring well. Serve hot and enjoy!!