2 cups (480 ml) low-sodium chicken broth
One block firm tofu, crumbled
2 cloves garlic, minced
4 stalks celery, diced, 1 reserved for serving
3 carrots, peeled and diced
1 jalapeno, minced
1 rotisserie chicken, skin discarded and bones, meat shredded
2 4 oz. (115 g) cans diced green chilies
1/2 cup (120 ml) buffalo wing sauce
1 teaspoon (7 g) sea salt
1/4 teaspoon (.5 g) freshly ground black pepper
1 bay leaf
1 cup (240 ml) sour cream, for serving
1 cup (100 g) blue cheese, for serving
1 cup (100 g) shredded cheddar cheese OR crumbled blue cheese
4 cups (800 g) cooked white rice, for serving
In a 6-quart slow cooker, combine first 12 ingredients, except for 1 stalk of the celery, and stir to combine. Cover and cook on high for 4 hours.
Serve over white rice topped with reserved celery, sour cream and blue cheese