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Buffalo Chicken Soup (topped with blue cheese here)

Ya'll. I just can't even describe how amazing this tastes- it is just so very decadent and exactly what I was craving today with my cold. The fact that it comes together with little to no effort was just the icing on on the proverbial cake for me today! As much as I love buffalo dip, I may just love this more!

 Ingredients:
  • 25 ounces canned white meat chicken ( or shred your own)
  • 10 oz riced cauliflower ( I used frozen Birdseye)
  • 1/2 cup Frank's Hot Sauce
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 cups chicken stock
  • 1 cup shredded cheddar cheese
  • 1 Tbsp Ranch ( I used Penzey's)
  • 1 can Chipotle Rotel ( or any Rotel)
Directions:
  1. Dump all ingredients except sour cream into Instant Pot.
  2. Set to Soup Setting ( or Manual 20 min) and make sure top is on Sealing.
  3. Now just let it cook and depressurize.
  4. Stir in sour cream and taste for any flavor adjustments. 
  5. Serve with extra cheese, or blue cheese on top. ENJOY!
Approximate MACROS: 
( if broken down to 12 servings)
Calories      181
Protein        15.4
Net Carbs     4.2
Fat               10.2
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