This soup’s flavor isn’t overpowered by the spice factor. It’s spring, but this would go perfectly with some football and beer in the fall. (Photo to come, my camera broke this week!)

  • 3-4 cups chicken stock
  • 2 tbs. butter
  • 2-3 Tbs. Trader Joe’s hot sauce
  • 1 Tbs. Sriracha red pepper paste
  • 1/2 tsp. cayenne powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • Salt and pepper
  • .25 lb. blue cheese, crumbled (more for garnish, optional)
  • 1 large boneless, skinless chicken breast, cooked and cubed

Heat the broth on medium heat. Melt in the butter. Add the hot sauce, chili paste, cayenne, chili powder, paprika, salt and pepper. Once it’s simmering, gradually add the crumbled blue cheese until it’s melted into the soup. Toss in the chicken, let it simmer until it thickens a bit. Garnish with blue cheese crumbles.

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