Buffalo Chicken Soup
Buffalo Chicken Soup ready in about 20 minutes! This “Hot Wing Soup” will become one of your family’s favorites!
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.
Notes
Fire roasted tomatoes are a great option if you can find them.
I normally don't call for specific brands, but I've unfortunately found that using the more expensive brand-name Philadelphia cream cheese is the way to go in this recipe. Most of the store brands I've tried don't fully melt and end up leaving little blobs of cream cheese in the soup!
You can absolutely use chicken thighs for the shredded chicken, or go get a rotisserie chicken!
Slow Cooker: This can absolutely be made in your crockpot rather than the stove. Add all ingredients (except garnish), and cook for 3-4 hours on high, or 6-8 hours on low. Stir occasionally!
Serving: 1, Calories: 507kcal, Carbohydrates: 56g, Protein: 20g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 1778mg, Potassium: 938mg, Fiber: 11g, Sugar: 10g, Vitamin A: 1250IU, Vitamin C: 17mg, Calcium: 234mg, Iron: 4mg
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