Keto Buffalo Chicken Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound chicken breasts or thighs, diced
• 4 cups chicken broth (make sure it’s low-carb)
• 1 cup celery, diced
• 1 cup cauliflower florets
• 1 cup heavy cream
• 1/2 cup buffalo wing sauce (check for low-carb options or make your own)
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Chopped green onions for garnish (optional)

Instructions:

1. Sauté the Aromatics:
   • Heat olive oil in a large pot over medium heat.
   • Add diced onion and cook until translucent, about 5 minutes.
   • Stir in minced garlic and cook for another minute.
2. Cook the Chicken:
   • Add diced chicken to the pot and cook until no longer pink, about 5-7 minutes.
3. Add Vegetables and Broth:
   • Stir in diced celery and cauliflower florets.
   • Pour in chicken broth and bring to a boil.
   • Reduce heat and let it simmer for 15 minutes, or until the vegetables are tender.
4. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.
5. Add Cream and Seasonings:
   • Stir in heavy cream, buffalo wing sauce, paprika, onion powder, garlic powder, salt, and pepper.
   • Simmer for another 5 minutes to let the flavors meld together.
6. Serve:
   • Ladle soup into bowls.
   • If desired, top with shredded cheddar cheese and chopped green onions.