Buffalo Chicken Soup

From: Chef #1434366

On Nov 8, 2009

I loved this recipe! I used 8oz velveeta to 1 cup of Franks Red Hot but also used the cayenne pepper...it was very hot for me...Next time I make this,I am going to use less red hot sauce and not use any cayenne pepper.I eat it with tortilla chips and use it as a dip as it is very thick.Wonderful taste,I cannot describe how much flavor this has....i absolutely loved it!!! Thanks for sharing!

From: The Happy Housewife

On Oct 22, 2009

I stayed true to the recipe but it was a little spicy so I'll cut out the cayenne next time. It was more like a dip so I'll also double the chicken broth. The flavor was out this world though and this recipe is going into the family cookbook!

From: Shannon W.

On Oct 12, 2007

AMAZING. I liked this so much that I made it on two separate occasions this week. I simply could not get enough of this soup!!!!! I made this with Cheddar instead of Velveeta. YUM!!!P.S. Next time I make this, I may add a little blue cheese to this to really bring out the Buffalo wing flavor.

From: Kater

On Oct 31, 2006

Mmmmmm....I can't say too much about this soup that hasn't already been said. I threw this in the crockpot so it would be waiting for us after trick-or-treating on Halloween. It was SO very yummy and will become a regular in our house. I ate my two bowls with some Fritos corn chips, which was the perfect combination for my tastebuds. For the wing sauce, I just combined some Frank's Red Hot Sauce and butter (3 Tbsp butter + 1/3 cup hot sauce or thereabouts). I didn't add in any cayenne because I didn't want to make it TOO hot before I knew what effect the hot sauce would have. Hubby thought it was just perfect (me too). And I didn't have any garlic salt so just used garlic powder. This is just SO yummy - I'm very pleased to have found this recipe. Thanks Nonnie for sharing!