Buffalo Chicken 15 Bean Soup
A cross between America's favorite "Big Game" snack and America's favorite 15 Bean Soup®. It's the best of both worlds! Serve with fresh celery and carrot sticks for the full experience! (NOTE: If you can't find our "Chicken 15 BEAN SOUP, our Original 15BS will work just fine!)
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| Servings | 12 |
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PinIngredients
- 1- Package Hurst's® HamBeens® Chicken 15 Bean Soup (or substitute Original 15 BEAN SOUP)
- 1- Cup Diced Onion
- 1- Cup Diced Carrot
- 1- Cup Diced Celery
- 2-3 Cloves Chopped Garlic
- 1 lb. Boneless, Skinless Chicken Breast
- 12 oz. (1.5 Cups) Buffalo Wing Sauce (Frank's Buffalo Sauce is our favorite!)
- 1/2- Cup Blue Cheese Dressing
- Crumbled blue cheese for topping
- 9- Cups Water or chicken stock
- Salt and Pepper to taste
Cooking Directions
- Pour the dry beans into a colander or sieve and rinse thoroughly with cold water. Sort through the beans checking for any small stones or unwanted debris.
- Place the rinsed beans in a large bowl and cover with 2+ inches of water. Allow to soak for at least 3 hours.
- After soaking, drain any excess water and set aside the beans.
- In a large soup pot over medium-high, sauté the carrot, onion, and celery in a 2 tbs. olive oil. Cook for 5-10 minutes, add garlic and cook for another 5 minutes.
- Add beans, chicken breast, and water. Bring to a rolling boil, then reduce the heat, cover and simmer for apprx. 1.5-2 hours. Check beans for tenderness.
- When beans are fully cooked, reduce heat to low and remove chicken breasts. Shred with 2 forks, then add back to soup pot.
- Add Hurst's® chicken seasoning, buffalo sauce and blue cheese. Stir to combine.
- Allow to sit for 10 minutes before serving.
- Serve with carrots and celery sticks, and top with blue cheese crumbles.
Cooking Tips
- If you can't find our "Chicken 15 BEAN SOUP, our Original 15BS will work just fine!
