Want to be the person who brings the best dish to the Super Bowl party you're attending this weekend? Then make this soup. Oh and hold onto your socks, because this recipe will knock them right off your feet. Its like that delicious buffalo chicken dip that everyone loves but BETTER! (yes, I said its better). I stole the recipe from my friend Katie (isn't she too cute?) after she made it for a Sunday-Funday because it haunted me in my dreams. Warm, cheesey, spicey, chicken-y goodness comin' at ya. Best served with Fritos or tortilla chips for dipping (or using as your little spoons for the entire bowl....).
2-2 ½ cups cooked diced chicken (I cheated by just getting a roaster from the store and pulled all the meat off to throw in)
1 large onion, 4 celery stalks, 2 large potatoes
¼ cup butter
½ cup flour
1 ½ cups milk
2 - 14 ½ ozcans chicken broth
1 cup Frank’s Hot Sauce
8 oz Velveeta
2 cans whole kernel corn (I found an awesome southwestern flavored corn that was perfect)
1 tsp garlic salt
1 tsp cayenne pepper
Slow Cooker Directions
Now the real directions tell you to mix togetherin a crock pot and cook for 6-7 hours or cook on stove low heat for 2-3hours stirring occasionally, but if you don't have that kind of time (or if you are very impatient like me) there is a way to make it faster.
Expedited Directions (about 30 minutes)
1. Chop up your potatoes and put a pot of water on to boil. Boil your potato chunks for 10 minutes then strain and set aside.
2. While you are waiting for the potatoes to boil, melt butter in the bottom of the soup pot you are using, saute onion, garlic, and celery inside the pot for a few minutes to create tenderness then add flour to the veggies and mix around.
3. Add chicken broth, milk, hot sauce, and corn to the veggies in the pot.
4. Let that simmer for a few minutes on its own and then add Velveeta, garlic salt, cayenne, potatoes, and chicken.
5. Simmer everything together for 15 more minutes and you are good to go.