Buffalo Chicken Soup

Highly recommend for those days when a simple apology won't buy you a ticket out of The Dog House.

Buffalo Chicken Soup

In a large stock pot, boil until cooked through:

8 lg. chicken thighs

Water to cover

8 chicken bouillon cubes 

I used bone-in, skin-on thighs b/c it's what was in the store tonight.  Any equivalent 3-4 c. of chicken would suffice, though these make a particularly flavorful broth.

When chicken is done through, remove from stock and place in the fridge or freezer until cool enough to handle.  When cooled, remove and discard skin and bones, tearing meat into bite size pieces.

To stock, add and boil until tender:

1/2 extra large onion, diced

1/2 - 3/4 c. fresh cilantro leaves

Change to low heat and add:

2 c. Franks hot sauce

16 oz. block sharp cheddar, grated

8 oz. cream cheese

3/4 c. Ranch dressing

I suggest blending the cream cheese and Ranch in a processor for easier incorporation into the broth.  I didn't do this and it turned out fine, but the cream cheese didn't want to blend in very well.

Do not boil from this point on.  When cheeses are melted, add the following and heat through:

Cooked chicken

1 can black beans, drained (optional)

1 can white sweet corn, drained (optional)

1 (8oz) can creamed corn (optional)

The final 3 ingredients add some interest, but are not necessary to the soup's overall taste, so make your choice.  

This version is quite mild by my standards and would probably be safe to serve to most people.  Those who like it SPICIER can add more Franks to their bowl...I know I will!  

Very flavorful but not at all overwhelming.