Ingredients
1 1/4
lb boneless skinless chicken breast halves, cut into 1-inch cubes
1/4
cup Frank’s™ RedHot™ Original cayenne pepper sauce
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons butter
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
1
teaspoon finely chopped garlic
2
tablespoons all-purpose flour
1
carton (32 oz) Progresso™ unsalted chicken broth
4
cups shredded Cheddar cheese (16 oz)
Chopped celery, blue cheese crumbles, crushed tortilla chips, if desired
Preparation
In medium bowl, stir together chicken, pepper sauce, salt and pepper.
In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken mixture. Cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in onion, celery and garlic. Cook 2 to 3 minutes, stirring occasionally, until vegetables have softened. Sprinkle flour over chicken-vegetable mixture, stirring constantly until mixture is bubbly. Slowly stir in chicken broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Slowly add cheese, 1/2 cup at a time, stirring constantly with whisk until cheese is melted and heated through.
Serve soup topped with chopped celery, blue cheese, crushed tortilla chips and additional pepper sauce, as desired.
