Spicy Buffalo Chicken Soup

Print Recipe FIND A COUPON


  • 2 Tbs. extra virgin olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 small white onion (chopped)
  • 2 garlic cloves (minced)
  • 5 cups Taylor Farms Cauliflower Florets
  • 32 oz. chicken broth
  • 1/2 cup hot sauce of choice
  • 1 rotisserie chicken (shredded)
  • 1 Tsp. sea salt (add additional sea salt to taste)
  • Cracked black pepper, to taste
  • Fresh cilantro, for garnish
  • Chopped green onions, for garnish
  • Sliced avocado, for garnish


  1. In a large pot, add olive oil. Turn stove on to low heat. Once olive oil is warm and starts to bubble, add the carrots, celery, garlic and onion — sauté for 10 minutes (until onion becomes translucent).
  2. Add the chicken broth, cauliflower, hot sauce and salt/pepper, then cover with lid. Cook on low/medium heat for roughly 30 minutes (until cauliflower is soft).
  3. Remove the lid (bring heat down to low) and using a immersion blender, blend the soup until smooth.
  4. Add the shredded chicken, stirring every few minutes.
  5. Taste and add any additional salt/pepper as desired.
  6. Place soup into individual bowls — garnish with sliced avocado, green onions and cilantro.


Recipe courtesy of Molly My.