- 1 ½ - 2lbs boneless skinless chicken breast, cut into medium to small chunks
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 5 cloves prepared minced garlic
- 1 large onion, chopped
- 5 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 (15 ounce) cans tomato sauce
- 1 (30 ounce) can diced fire roasted tomatoes
- 2 (15 ounce) can white kidney beans
- ½ cup Franks Hot Sauce
- blue cheese crumbles
- In a large dutch oven, or soup pot, heat up the olive oil and cook chicken until no longer pink
- Add in the carrots, celery, garlic, and onion. Cook until onions are translucent, about 4-5 minutes
- Stir in the chili powder, cumin, paprika, and cook for about 1-2 minutes or until fragrant
- Stir in tomato sauce, diced tomatoes, red and white kidney beans, and hot sauce
- Boil then simmer for 45 minutes to an hour or until carrots and celery are soft
- Serve hot with 1 tablespoon blue cheese crumbles on top per serving
