Fox Recipe Box: Buffalo Chicken Soup

CLEVELAND, Ohio (WJW) — The winner of the People’s Choice Award at the 11th Annual benefit was Warrensville Heights High School’s ‘Buffalo Chicken Soup’. Topped with Cool Ranch Doritos, critics raved about the flavor of this dish. Fox 8’s Kristi Capel learns more about the recipe from the culinary instructor at Warrensville Heights High School Mitch Mzik and his talented students. has an award-winning culinary arts program that includes the popular Tiger Cafe.

Buffalo Chicken Soup

Ingredients:

• 1 T olive oil
• 1 T butter
• 1/2 onion, chopped
• 2 celery, chopped small
• 2 carrots, peeled and chopped
• 1 T flour
• 1 oz. ranch seasoning
• 4 cups chicken broth
• 1/4 cup Frank’s Red Hot Original Sauce
• 1 1/2 lbs cooked chicken breasts, seasoned and diced
• 8 oz. cream cheese
• Salt, to taste
• Pepper, to taste
• Scallions, garnish
• Doritos, garnish

Instructions:

Add the oil and butter to a pot over medium-high heat. Saute the onions, celery, and carrots for about 7 minutes.

Stir in the flour and ranch seasoning, followed by the chicken broth and Frank’s Red Hot.

Add the chicken breasts, increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat so the soup is simmering. Cover with the lid slightly open, and let it cook.

Add the cream cheese to the soup. Add the cup-up chicken into the soup once the cream cheese is incorporated.

Season the soup with salt & pepper as needed. Serve and garnish as desired, with the cool ranch crumbles and scallions.