Buffalo Chicken Wing Soup
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They are done when the skin of the jalapenos start to wilt and look wrinkly.
Serve hot or at room temperature. I like them best at room temperature.
Buffalo Chicken Wing Soup – Delicious Buffalo Chicken Wing Soup made with a slow cooker
- 6 Cups Milk
- 3 Cans Condensed Cream of Chicken, undiluted
- 3 Cups Shredded Cooked Chicken, about 1 lb.
- 1 Cup Sour Cream
- 1/4 Cup Hot Pepper Sauce
Combine all ingredients in a slow cooker.
Cover and cook on LOW for 4 to 5 hours.
Garnish with crumbled blue cheese or dollop of blue cheese dressing.
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