Recipe

Buffalo Bean Soup

Buffalo Bean Soup

Photo by ablebodiedgirl

  • This recipe was entered in the contest for Your Best Dirt Cheap Dinner
  • Chef

    ablebodiedgirl's Notes: On cold days at work, when the heat just can't seem to warm up our area, I look forward to having my Buffalo Bean Soup for lunch. It's very hearty, and has a warm hint of hot sauce for depth...

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Makes 3.5 quarts

1 pound bag of dry 15 or 16 Bean Soup mix, rinsed and drained (toss out the ham flavor packet) Ask a question about this ingredient

2 cans of diced tomatoes, or about 4 chopped fresh tomatoes, with juices Ask a question about this ingredient

1 large onion, diced Ask a question about this ingredient

1 pound chicken breast or tenderloins Ask a question about this ingredient

6 cups water Ask a question about this ingredient

1 tablespoon salt Ask a question about this ingredient

1/4 cup or more hot sauce (I prefer Franks Buffalo Wing Sauce for the mild buttery flavor) Ask a question about this ingredient

  1. Throw it all in a slow-cooker. Cook on high for 6-8 hours, or until beans are soft and chicken is falling apart.

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  2. Using a set of tongs and a fork, shred the chicken.

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  3. Taste, and add more hot sauce and/or salt as desired.

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