Okay, so, listen – you NEED this Buffalo Chicken Soup in your life. Seriously! It’s like…all the amazing flavors of buffalo wings, but in a cozy, creamy soup. And the best part? It’s SO stinkin’ easy. I’m talking weeknight dinner hero status, people.
I first made this on a particularly gloomy, rainy day. I was craving comfort food, but didn’t want to spend hours in the kitchen. Bingo – Buffalo Chicken Soup to the rescue! The creamy texture, the slight kick from the buffalo sauce…*chef’s kiss*. It’s seriously the best, and it’s so quick too!
Ingredients for Your Buffalo Chicken Soup
Alright, let’s gather our goodies! You’ll need:
- 2 tablespoons butter
- 1/4 cup finely diced carrot (yep, gotta get ’em small!)
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 2 cups chicken broth
- 1 (10 ounce) can Rotel diced tomatoes with green chiles, undrained (don’t drain it!)
- 1/4 cup Buffalo wing sauce (more if you’re brave!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces cream cheese, softened (important! Makes it melty!)
- 2 cups cooked and shredded chicken breasts or thighs
- 1 1/2 cups shredded cheddar cheese
- Optional toppings: blue cheese crumbles, or bacon (because, bacon!)
Core Ingredients for the Best Buffalo Chicken Soup
Okay, so the *real* stars here are the Buffalo wing sauce (duh!), the cream cheese (makes it OH-SO-creamy), and the chicken. The wing sauce gives it that signature buffalo kick, the cream cheese makes it rich and decadent, and the chicken? Well, it’s chicken! It’s gotta be there.
How to Make Buffalo Chicken Soup: Step-by-Step Instructions
Alright, let’s get cookin’! This is seriously easy-peasy, so don’t sweat it. Just follow these steps, and you’ll have a bowl of creamy, spicy goodness in no time!
- First things first, melt 2 tablespoons of butter in a large pot. I use my trusty Dutch oven, but any big pot will do!
- Next, toss in that 1/4 cup of finely diced carrot, 1/4 cup of finely diced onion, and 1/4 cup of finely diced celery. Sautee those veggies until they’re nice and soft – about 5 minutes or so. You don’t want them crunchy!
- Now, pour in 2 cups of chicken broth, that can of Rotel (don’t drain it, remember!), 1/4 cup of Buffalo wing sauce (add more if you’re feeling fiery!), 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Give it all a good stir to combine.
- Here comes the creamy magic! Add 8 ounces of softened cream cheese. This is important, people – softened cream cheese melts MUCH easier! Cook over medium-low heat, whisking until the cream cheese is fully incorporated and the soup is smooth. It should look creamy and dreamy, no lumps allowed!
- Reduce the heat to low. Stir in 1 1/2 cups of shredded cheddar cheese and 2 cups of cooked and shredded chicken. Simmer until the cheese is all melty and delicious.
- Finally, give it a taste and add salt and pepper to your liking. Remember, that Buffalo sauce can be salty, so go easy on the salt at first!
- Serve it up with your favorite toppings like blue cheese crumbles or bacon (because, again, bacon!). Enjoy!
Tips for the Perfect Buffalo Chicken Soup
Okay, so you’ve got the basics down, but wanna take your Buffalo Chicken Soup to the *next level*? Trust me, these little tips make a HUGE difference!
- First things first: **Don’t boil the soup after you add the cream cheese!** Seriously, it can separate and get kinda weird. Low and slow is the way to go after that creamy goodness goes in.
- Use a **good quality wing sauce**. I’m talkin’ something you actually *like* the taste of. Don’t grab the super cheap stuff – it’ll taste like…well, super cheap stuff.
- **Taste as you go!** Seriously, adjust the seasoning to your liking. More buffalo sauce? Go for it! A pinch of cayenne for extra heat? Why not! It’s *your* soup!
Buffalo Chicken Soup Variations
Okay, so you’ve nailed the basic recipe – awesome! But what if you wanna mix things up? What if you’re feeling adventurous? Well, buckle up, buttercup, ’cause there are TONS of ways to tweak this Buffalo Chicken Soup and make it your own!
First off, let’s talk cheese. Cheddar’s classic, but how about some pepper jack for extra zip? Or maybe some Monterey Jack for a milder, creamier vibe? Ooh, and a sprinkle of crumbled gorgonzola on top? Yes, please!
And veggies! Corn adds a touch of sweetness and texture. Black beans? Totally works! Wanna kick up the heat even MORE? Try a different hot sauce. Frank’s is my go-to, but sriracha? Chipotle? Go wild!
Serving Suggestions for Buffalo Chicken Soup
Alright, so you’ve got this amazing Buffalo Chicken Soup, but what do you serve with it? Don’t worry, I’ve got you covered! First off, some crusty bread is *always* a good idea. Perfect for dipping and sopping up every last bit of that creamy, spicy broth.
Tortilla chips are another winner! The crunch is a great contrast to the soup’s creaminess. And for something a little lighter, a simple side salad with a vinaigrette dressing cuts through the richness perfectly. Yum!
Storing and Reheating Your Buffalo Chicken Soup
Got leftovers? Lucky you! This Buffalo Chicken Soup is even better the next day, I swear. Just let it cool down a bit, then pop it into an airtight container – I like using these glass ones I got from Amazon. It’ll keep in the fridge for about 3-4 days.
When you’re ready to dig in again, you can reheat it on the stovetop over medium heat, stirring occasionally. Or, if you’re impatient like me, just microwave it for a few minutes, stirring every so often. Just watch it doesn’t bubble over!
Buffalo Chicken Soup FAQs
Got questions? I got answers! Here are a few of the most common things people ask me about this amazing Buffalo Chicken Soup:
Can I freeze it? Okay, so, freezing this soup is a *little* tricky because of the cream cheese. It can sometimes get a bit grainy when it thaws. But! If you’re careful and let it thaw *slowly* in the fridge, it’s usually fine. I recommend portioning it out before freezing, too.
Can I make it in a slow cooker? You betcha! Just saute the veggies first, then toss everything in the slow cooker and cook on low for 4-6 hours. Add the cream cheese and cheddar during the last 30 minutes, stirring until melted. Easy peasy!
Can I make it spicier? Oh, honey, you KNOW I’m gonna say YES! Add more buffalo wing sauce, a pinch of cayenne pepper, or even some diced jalapeños for extra heat. Or, try using a hotter wing sauce – there are tons out there!
What if I don’t have cream cheese? Okay, so the cream cheese is kinda key for that creamy texture. But, if you’re in a pinch, you could try using Greek yogurt or sour cream. Just add it at the very end, off the heat, to prevent curdling!
Is Buffalo Chicken Soup Right for You?
Still on the fence about whether to make this amazing Buffalo Chicken Soup? Let me make it easy for ya!
- It’s **quick!** Seriously, dinner’s on the table in under 30 minutes.
- Super **easy** to make. Even a beginner cook can nail this recipe.
- It’s packed with **flavor!** Creamy, spicy, and oh-so-satisfying.
- The texture is to die for. Perfectly **creamy** every time!
- It’s **family-friendly** (just adjust the spice level for the kiddos!).
Unbelievable Buffalo Chicken Soup in Just 30 Minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A creamy and flavorful Buffalo Chicken Soup, perfect for a quick and easy meal.
Ingredients
- 2 tablespoons butter
- 1/4 cup finely diced carrot
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 2 cups chicken broth
- 1 (10 ounce) can Rotel diced tomatoes with green chiles, undrained
- 1/4 cup Buffalo wing sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces cream cheese, softened
- 2 cups cooked and shredded chicken breasts or thighs
- 1 1/2 cups shredded cheddar cheese
- (optional toppings: blue cheese crumbles, bacon)
Instructions
- In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft.
- Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.
- Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste.
- Top with blue cheese crumbles or bacon if desired to serve.
Notes
- Adjust the amount of Buffalo wing sauce to your desired level of spiciness.
- Rotisserie chicken is a convenient option for the shredded chicken.
- Serve with your favorite toppings like blue cheese crumbles or bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
