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Buffalo Beer Chicken Wing Soup

Print Recipe
Servings 4 servings

Ingredients
  

Soup

  • 2 tablespoon butter
  • 1 cup white onions chopped
  • 2 ribs celery chopped
  • 2 large carrots chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb chicken thighs boneless and skinless
  • 1 cup pale ale beer
  • 2 tablespoon tomato paste
  • 4 cups chicken broth low sodium
  • ¼ cup buffalo wing sauce
  • ½ cup Mexican crema or 1/3 cup heavy cream
  • Salt and pepper

Toppings:

  • 1/2 cup blue cheese crumbled
  • Chopped green onions
  • Chopped cilantro

Instructions
 

  • Melt the butter in a stockpot or Dutch oven over medium high heat.
  • Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
  • In a shallow bowl stir together the flour, chili powder and salt.
  • One at a time dredge the chicken in the flour mixture until well coated.
  • Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
  • Sprinkle the remaining flour mixture over the pot.
  • Pour in the beer, scraping to deglaze the bottom of the pot.
  • Stir in the tomato paste, broth, and wing sauce.
  • Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.