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.
Slow Cooker Method:
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.
Stovetop Method:
Place the sautéed garlic and onions, carrots, celery, chicken breasts, Franks hot sauce, blue cheese dressing, and chicken stock in a stockpot. Cover and bring to a boil. Then lower the heat and simmer for 15 minutes.
Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken and place back in the soup.
To serve:
Scoop the Buffalo Chicken Soup into bowls and sprinkle with crunchy tortilla strips, crumbled blue cheese, and green onions.
Notes
1) If you can't find crispy tortilla strips, you can use crumbled tortilla chips or make your own by cutting corn tortillas into strips and quickly frying them.2) The nutritional information can vary greatly based on the toppings and dressing.