Spicy Buffalo Chicken Soup

Ingredients

• 4 boneless skinless chicken breasts
• 1 sweet onion (diced)
• 2 stalks celery (diced)
• 2 cloves garlic (minced)
• 48 ounces low-sodium chicken broth
• 2/3 - 1 cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)
• 1/2 cup heavy cream
• 2 Tablespoons cornstarch
• 1/2 cup freshly grated cheddar cheese
• Green Onions
• 1 avocado (sliced)

Instructions

1. 1

   Place chicken, celery, onion, garlic, broth, and wing sauce in the crock pot. Cook on low for 6-8 hours. Remove chicken from crockpot and use two forks to shred it.

2. 2

   Create a slurry by whisking the cornstarch into the heavy cream. Add the mixture to the slow cooker, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.

3. 3

   Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.