Buffalo
Chicken
15
Bean
Soup
Buffalo Chicken 15 Bean Soup 
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Cook Time
about 120 minutes
Kitchen Time
about 20 minutes
Servings
12
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!
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Categories: Tailgate Favorites, Soup, American, Entree, Chicken
Ingredients
- 1- Package Hurst's® HamBeens® Chicken 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
- 1/2- Cup Blue Cheese Dressing
- 10- Cups Water
- Salt and Pepper to taste
Cooking Directions ( reviews )
- 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.
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