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  • Cherchies Buffalo Chicken Soup
  • Buffalo Chicken Soup Mix
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Cherchies Buffalo Chicken Spicy Soup Mix

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Product Description

Buffalo Chicken Spicy Soup Mix

Everyone enjoys a good chicken hot wing. Now you can enjoy the flavor of Buffalo wings in a hearty soup! We have combined Buffalo chicken spices with white navy beans and vegetables that make for a spicy hot and tasty treat! If you like, top with crumbled blue cheese, serve with a salad and a loaf of warm bread and it's great comfort food. And no messy fingers!

Net weight: 16 oz. bag

What you will need:

  • 1 lb. Cooked Skinless Chicken
  • 7 Cups Water
  • 3 Cups Milk
  • 5 oz. Low Fat Velveeta Cheese
  • 1/3 Cup White Vinegar


  • Beans are harvested in their natural state. Even with the most careful processing, foreign substances such as small stones may appear. Please examine contents closely.
  • Boil or bake chicken. Cut into bite size pieces. 
  • Rinse beans thoroughly in water. Put beans into a large pot, adding enough water to cover by 2 inches. Bring to a boil, cooking for 2 minutes. Remove from heat, cover and let stand for 1 hour. (Or, in a bowl, cover beans with water and soak overnight.) 
  • Drain and rinse beans. Add 7 cups water and the beans into a soup pot, bringing it to a boil. Reduce heat, cover and simmer for 1 hour.
  • Add seasoning pack from bag, vegetable packet, cooked chicken, milk, cheese and vinegar. Cover and simmer an additional 15 minutes. Serve hot.
  • Optional: Drizzle blue cheese dressing onto individual servings.

Slow Cooker/Crock Pot Instructions - Make the following adjustments to the recipe for Slow Cooker

  • Add less water (1 to 2 cups) than the soup package directions indicate. (When cooking in a slow cooker, the water does not evaporate as readily as it does in stovetop cooking).
  • Add the pre-soaked and softened beans and rest of the package to your slow cooker. You can add the chopped onion and garlic without cooking in olive oil. 
  • When cooking soups that have pasta or rice in the packages, we recommend that you cook the pasta and/or rice separately in boiling water until done to your taste, drain, and then add the pasta to your finished soup in the slow cooker. The cooking tipe for rice and pasta should be approx. 20 minutes, when cooked separately.
  • When cooking soups that suggest adding meat, chicken or pork to the mixture you can add them to the slow cooker at the beginning of the cooking process along with the beans. The meats do not have to be precooked before adding them, however, you may want to remove whatever oil has accumulated.
  • Cook on low 8-10 hours or high 4-6 hours. 

Ingredients: White navy beans, freeze dried red bell pepper, freeze dried Jalapeno peppers, hydrolyzed soy protein, vinegar powder (maltodextrin, vinegar solids, modified food starch), cayenne pepper sauce (aged cayenne red pepper, vinegar, salt, garlic, maltodextrin), salt, maltodextrin, onion and garlic powders, mustard, red pepper, celery, parsley, paprika, sugar, natural and artificial flavors (includes milk), oleoresin paprika, malic acid, caramel color, spice extractives, oleoresin tumeric, silicon dioxide and calcium silicate added to prevent caking. This is a gluten free product.

Allergen: Contains soy and milk. 

Nutrition Facts
Serving Size 1/3 cup dry mix (66g)  Servings (approx) 7
Amount per Serving
Calories 220 Dietary Fiber 15g/59%
Calories from Fat 10 Sugars 3g
Total Fat 1g/2% Protein 14g
Saturated Fat 0g/0% Vitamin A 20%
Trans Fat 0g Calcium 10%
Cholesterol 0mg/0% Vitamin C 30%
Sodium 640mg/27% Iron 20%
Total Carb 40g/13%    
*Percent Daily Values based on a 2,000 calorie diet

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