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!)
2 hours 20 minutes
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
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.
If you can't find our "Chicken 15 BEAN SOUP, our Original 15BS will work just fine!