1cupFrank's red hot sauce (more if you want spicier)
2cupschicken stock
Blue cheese crumbles, as garnish for each bowl
Instructions
(Slow Cooker Directions here.)
In a large stockpot or saucepan, cook the 15 Bean Soup mix as directed, about 1 hour. Drain and return the beans to the pot.
Stir in the chicken, chopped celery, chopped onion, diced tomatoes with juices, Frank's red hot sauce and chicken stock (just add 1 cup for chunkier/chili-like meal or 2 cups for more soup like meal). Let simmer for 15-20 minutes to allow flavors to mingle.
Serve 15 Bean Buffalo Chicken Chili with blue cheese crumbles in each bowl.