Crockpot Buffalo Wing Soup with Pasta
MAKES 6 SERVINGS
1 1/2 tablespoons paprika 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon garlic pepper 2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 to 2 pounds chicken wing drumettes 2 (14 1/2-ounce) cans chicken broth 1 (28-ounce) can diced peeled tomatoes 1 (7-ounce) can diced green chiles 1 red onion, diced 1 1/2 teaspoons salt 8 ounces tubetti or other small pasta
1. In a bowl, mix together the paprika, chili powder, garlic powder, garlic pepper, oregano, and cumin until thoroughly blended. Add the chicken drumettes to the spice mixture and toss until completely coated. Set aside. 2. In a crockpot, combine the broth, tomatoes with their liquid, green chiles, red onion, and salt. Stir to combine. Push the drumettes down into the broth mixture and add any spice mixture remaining in the bowl. Cover and cook on the low heat setting 6 hours. 3. Turn the heat setting to high and stir in the pasta. Cover and cook on high 20 to 30 minutes, or until the pasta is tender but still firm.