Buffalo Chicken Soup
This Buffalo Chicken Soup is rich, creamy, and has just the right amount of kick. This makes a cozy and fast weeknight dinner, but would be a total hit at your next game day or casual gathering.
Bold Comfort! Why You'll Love This Buffalo Chicken Soup
If you enjoy buffalo dip and cozy soups, you're going to love this buffalo chicken soup. It's everything you love about the classic spicy dip, only transformed into a hearty, satisfying bowl of soup. The ingredients are simple and the prep is minimal so it's great if you need a last minute idea and don't have a lot of time to fuss.
This meal is perfect for chilly nights (it's sure to warm you up) game day gatherings, or whenever you're craving something bold and comforting. I can't wait for you to try it!
Simple Ingredients
- Chicken- Use chicken breast, tenders, or chicken thighs.
- Chicken broth
- Onions, garlic, and celery
- Poblano pepper- Offers a touch of smokiness.
- White beans
- Fire roasted tomatoes
- Ranch seasoning mix
- Cream cheese- This will give it a smooth creamy texture.
- Pantry seasonings- Celery salt, kosher salt, and black pepper.
- Original buffalo sauce
Easy Cooking Steps
See the recipe card below for more details.
- In a soup pot cook onions, poblano pepper, and garlic with olive oil.
- Add chicken pieces and broth. Simmer until chicken is cooked through.
- Remove the cooked chicken and shred or dice. Place back in the pot along with cream cheese, seasonings, tomatoes, beans, and buffalo sauce.
- Combine and cook a few more minutes after the cream cheese is fully melted.
- Serve soup with shredded cheddar cheese, green onions, and fresh cilantro.
Optional Toppings
This is where the fun happens. Everybody loves a selection of great toppings to jazz up their soup. Here are ones to try.
- Crumbled blue cheese for that classic taste
- Crushed tortilla chips
- A dollop of sour cream
- Chopped celery or parsley for crunch and color
- Extra buffalo sauce for those that can handle the heat
Is Buffalo Chicken Soup Spicy?
That really depends on how much buffalo sauce you use. This recipe starts with ¼ cup which is just enough to taste that tangy flavor without too much heat. Seriously, I'm a total wuss when it comes to spice, so I think it's perfect. You can certainly add more to make it spicier.
Helpful Tips and ways to customize this soup
- Use rotisserie chicken to cut prep time even more.
- Add more veggies like shredded carrots, or baby spinach.
- Adjust spice level with more or less buffalo sauce.
- Swap ranch mix with blue cheese dressing depending on your taste.
- Make it keto or lower-carb by eliminating the beans.
Buffalo Chicken Soup
Equipment
- Soup pot with lid
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 poblano pepper, seeded and diced
- 2 garlic cloved, minced
- 1 ½ pounds chicken tenders, breast or thighs boneless skinless
- 5 cups chicken broth plus more if needed
- 6 ounces cream cheese
- 1 (15) ounce can fire roasted tomatoes, drained
- 2 (14.5) ounce cans white beans, drained and rinsed
- 1 ranch packet such as Nalley's or use 3 tablespoon homemade
- ½ teaspoon celery salt
- ¼-1/2 cup original buffalo sauce
- salt and pepper to taste
Instructions
- Heat a large soup pot to medium heat and add olive oil, onion, poblano pepper, and garlic. Sauté veggies until just softened, about 3-4 minutes.
- Add chicken and chicken broth. Bring to a simmer and place the lid half way on. Simmer until chicken is cooked through. For chicken tenders, this took 20-minutes.
- When chicken is cooked, transfer to a plate and shred or diced into chunks. Add back to the soup pot with the broth.
- Next stir in cream cheese, fire roasted tomatoes, drained, white beans, ranch packet, celery salt, and buffalo sauce ( I start with ¼ cup). Continue to stir until cream cheese if fully melted and cook another 5-minutes. Taste for seasonings or add more buffalo sauce if you want it spicier.
- Ladle into bowls and serve with toppings like cheese, green onions, cilantro, and sour cream.
Notes
Nutrition
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