Chicken Chili Soup

Prep / Total time : 8 hours 15 minutes

Reynolds slow cooker liners
2-1/2            pounds boneless chicken thighs , cut into 1-inch pieces
1                  large onion , chopped (about 1 cup)
2                  medium stalks of celery , sliced (about 1 cup)
2                  medium carrots , chopped (about 1 cup)
1                  can (28 ounces) diced tomatoes , un-drained
1                  can black beans , drained and rinsed
1                  cup chicken broth
2                  teaspoons chili powder
1/2               teaspoon salt
1/4              cup buffalo wing sauce
Crumbled blue cheese , if desired

1 .        Place Reynolds slow cooker liner inside a 5 to 6-1/2 slow cooker bowl . Make sure that the liner fits snugly against the bottom and sides of bowl an pull the top of the liner over the rim of the bowl .
2 .        In lined slow cooker , mix all ingredients except buffalo wing sauce and cheese .
3 .        Cover and cook on low setting for 7 to 8 hours .
4 .        Stir in buffalo wing sauce . Serve sprinkled with blue cheese .

TIPS:
** Serve food directly from the lined slow cooker . Once your slow cooker cools , remove the liner and throw away for easy clean-up .

** If you don't have buffalo wing sauce , you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne)

** If you choose not to serve this soup sprinkled with blue cheese , complete this meal with a tossed green salad topped with blue cheese dressing .