• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion chopped
• 2 sticks celery chopped
• 2 medium carrots peeled & chopped
• 1 tablespoon flour
• 1 (1 ounce) packet ranch seasoning
• 4 cups chicken broth
• 1/2 cup Frank’s RedHot® Bloody Mary Mix (you could add a little more if desired!)
• 6 chicken thighs (or 4 breasts if desired)
• 8 ounces cream cheese
• Salt & pepper to taste
• Garnish (optional): crumbled blue cheese, chopped scallions

Take the cream cheese out of the fridge and let it soften up prior to starting the recipe or microwave it for 20-30 seconds.

Add the oil and butter to a pot over medium-high heat. Sauté the onion, celery, and carrot for about 7 minutes, until softened.

Stir in the flour and ranch seasoning, then add the chicken broth and Frank’s RedHot® BMM.

Place the chicken thighs (no need to cut them up) in the pot. Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat so the soup is simmering. Let it cook for about 12 minutes

Remove the chicken from the pan and place it on a cutting board. Meanwhile, add the cream cheese to the soup. Cut up the chicken. It should be mostly cooked, but if it’s not quite done yet, that’s fine. You may need to give the cream cheese a helping hand with your spoon. Add the cut-up chicken into the soup once the cream cheese is incorporated.

If the chicken wasn’t quite cooked through, let it cook for a few more minutes. Season soup with salt & pepper as needed.

Garnish with Blue Cheese crumbles and scallions if desired.