2cupschicken broth, (I like to use Better than Boullion Base)
1(10 ounce)can Rotel diced tomatoes with green chiles, undrained
1/4cupBuffalo wing sauce, (like Franks - add more to taste)
1/2teaspoongarlic powder
1/2 teaspoononion powder
8ouncescream cheese, softened
2cupscooked and shredded chicken breasts or thighs, (rotisserie chicken is good here too)
1 1/2cupsshredded cheddar cheese
(optional toppings: blue cheese crumbles, bacon)
Instructions
In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft. The carrots take the longest to get soft.
Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.
Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste. Top with blue cheese crumbles or bacon if desired to serve.