1/2 large onion peeled and chopped
2 cloves garlic minced
3 large carrots sliced
3 celery stalks sliced
1 pound boneless skinless chicken breast
1/4 cup Frank's Red Hot cayenne sauce
1/4 cup good blue cheese dressing could also use low-cal dressing
4 cups chicken stock
1/2 cup crispy tortilla chip strips
1/4 cup crumbled blue cheese
1/4 cup chopped green onions
Place a skillet over medium heat and add the butter. Once the butter has melted add the onions, garlic, carrots, and celery. Saute for 5 minutes to soften. Place the sautéed garlic and onions, carrots, celery, chicken breasts, Franks hot sauce, blue cheese dressing, and chicken stock in a crockpot. Cover and turn on. Cook on high for 2-3 hours, or low for 4-5 hours. Once the chicken has cooked through, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup. Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup. Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.