Buffalo Chicken Soup
Buffalo Chicken Soup ready in about 20 minutes! This “Hot Wing Soup” will become one of your family’s favorites! A little spicy, with plenty of creaminess.
A few weeks ago, I attended a chili cook-off party, and someone brought Buffalo Chicken Chili. Can you guess what happened? I had two bowls, and skipped tasting most of the traditional chili options. But, me tasting that yummy chili led to this awesomely fast, low maintenance Buffalo Chicken Soup recipe!
I crave buffalo flavored things all the time. GOD HELP ME if someone brings Buffalo Chicken Dip to a party. I stand there and just shovel it into my face. Or these Buffalo Chicken Tortilla Pinwheels. It’s embarrassing, but I can’t get enough of the buffalo sauce flavor!
“I’ve made this soup many times. It’s so good and just the right amount of heat. My husband who loves Buffalo hot sauce request it often. Thanks so much for the recipe. Just the right thing for a cold winters day!”
We’re not playing around here folks. You need Buffalo Chicken Soup, and you need it now. No crockpot, no waiting for hours until it’s done.
This hot wing soup recipe is absolutely the most expedient way of getting some delicious buffalo chicken soup goodness in your life! It’s such an easy recipe with very easy cleanup. No blender, no cutting board, no mess!
To make this hot wing soup quickly, I’m relying on a shredded rotisserie chicken. If you want to use raw chicken that you have on hand, there are instructions to do so below.
It will add some time to cook the chicken,but it’s always good to use up what you have, so kudos to you!
Buffalo Chicken Soup Recipe Modifications
This creamy buffalo chicken soup is what I would consider a “base” recipe. Please customize this soup according to your tastes! Here are a few suggestions to customize this delicious buffalo chicken soup recipe:
- Drizzle with ranch dressing before serving.
- Drizzle with blue cheese dressing before serving.
- Add 1/8 tsp of cayenne pepper and/or 1/4 tsp paprika
- Add a drained can of black beans along with the broth
- Top with cilantro or fresh parsley
- Serve in a bread bowl. Yum!
- Add veggies by sautéing 1-2 cups of mirepoix vegetables (diced onion, celery, carrots) in a teaspoon of olive oil or butter, then continuing the recipe in the same pot.
- Feel free to use cooked boneless, skinless chicken thighs instead of breasts if that’s what you have.
You will need hot sauce for this recipe. Frank’s Red Hot is a classic choice. I also like Valentina hot sauce!
Serving Suggestions
I like to serve this buffalo chicken chili topped with blue cheese crumbles and diced green onion. A dash of hot sauce or buffalo sauce, as well as a dollop of sour cream are also welcome toppings! Serve with tortilla chips or saltine crackers for dipping.
Add a greens to the mix with my Greek Salad, or make Cheesy Biscuits for a hearty side dish.
Storing Leftover Buffalo Chicken Soup
Allow leftover soup to rest on the counter until it is room temperature. Transfer into an airtight container and store in the refrigerator for 3-4 days.
Reheat gently on the stovetop or at half power in the microwave until warmed through.
Buffalo Chicken Soup
Ingredients
- 2 cups chicken breast, cooked, shredded or cubed
- 14.5 ounces Great Northern Beans
- 14.5 ounces diced tomatoes, canned, fire roasted if available
- 14.5 ounces corn, canned, drained
- 20 ounces chicken broth
- 1/3 cup Frank's Red-Hot sauce
- 1/3 cup cheddar cheese, shredded
- 2 tablespoons Ranch dressing mix, power
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 8 ounces Philadelphia Cream Cheese, softened/at room temperature, cubed
For topping:
- fresh cilantro, bleu cheese crumbles, hot sauce, fresh parsley
Instructions
- To a large pot or saucepan, add all of the ingredients except for the cream cheese and the toppings.
- Cover with lid and cook over medium-high heat until the mixture begins to simmer, about 20 minutes, stirring occasionally. Do not allow to boil, reduce heat if necessary.
- Reduce the heat to low and add the softened cream cheese. Allow the cream cheese to melt into the soup, stirring occasionally, about 10 minutes.
- Serve warm with optional toppings.
Perfect amount of heat to it, my son is picky and he said it was good and not too spicy! Very easy
Yay!!! Thanks for letting me know, glad it turned out for you.
I make this all the time in the fall, and it’s absolutely delicious! Thank you so much for the easy recipe!
That’s awesome! So glad you liked it!
This is so good! It has all the flavor of Buffalo chicken, and I love it. I served it with garlic toast. Delicious.
So glad you liked it! Thanks!
Wow, what awesome flavor! The spicy kick from the hot sauce is perfectly balanced by the creaminess.
Glad you liked it. Thank you!
Everything I love about buffalo wings but in soup form. Spice level was perfect for us.
Thank you!
I’ve made this soup many times. It’s so good and just the right amount of heat. My husband who loves Buffalo hot sauce request it often. Thanks so much for the recipe. Just the right thing for a cold winters day
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Oh my goodness this soup looks so so delicious! Having bread with it makes it even more amazing! I need to do this recipe