Buffalo Chicken Soup

In a skillet (one with a lid), heat the oil over medium heat. Season chicken breasts with salt and pepper and then cook them in the hot skillet (with the lid on), turning once, about 6 minutes on each side. Remove from heat and dice or shred chicken.

Melt butter in a saucepan at low heat; add onion and cook until onion is brown. Add flour and white pepper and blend. Add the hot milk gradually and stir and cook until the mixture has thickened. Whisk in the chicken stock. Then stir in the shredded chicken.

Add rice to the 2 cups of hot water and let it sit, covered for 5 minutes. Then fluff rice with a fork. Drain black beans and stir them and the rice into the soup base.

Stir in the ranch dressing, hot sauce, cheddar, and cream cheese. Simmer soup for 20-30 minutes over low heat, stirring occasionally until everything is melted and the soup is smooth. Serve immediately, then refrigerate leftovers.

Sometimes after refrigerating the soup is too thick. In this case heat the soup over low heat until bubbling, stir in some additional milk, 1/2 a cup at a time until it reaches the desired consistency.