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Buffalo Chicken Soup Recipe

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4 from 13 reviews

A rich and creamy Buffalo Chicken Soup that combines shredded rotisserie chicken, fire-roasted tomatoes, sweet corn, beans, and bold buffalo sauce for a comforting and flavorful meal. Enhanced with cream cheese and mild cheddar, this soup is perfect for warming up on cooler days and serves 8 generously.

Ingredients

Soup Base

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon garlic, minced
  • 4 cups (960 g) chicken broth

Protein & Vegetables

  • 3 cups (420 g) rotisserie chicken, shredded and diced
  • 1 can (16 ounces) diced fire-roasted tomatoes, drained
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (15 ounces) great northern beans, drained

Flavorings & Cheese

  • ½ cup (128 g) buffalo sauce
  • ½ cup (128 g) salsa verde
  • ½ teaspoon dried oregano
  • 8 ounces cream cheese, cubed, room temperature
  • 1 cup (113 g) mild cheddar cheese, shredded, plus more for topping
  • Salt and pepper, to taste

Garnishes

  • 1 medium jalapeno, diced
  • Sour cream, for garnish
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat oil: In a large pot over medium heat, heat 1 tablespoon of vegetable oil until shimmering.
  2. Cook onion and garlic: Add the diced yellow onion to the pot and cook for 5-7 minutes until translucent and softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add broth and main ingredients: Pour in the chicken broth, then add the shredded rotisserie chicken, drained fire-roasted tomatoes, sweet corn, great northern beans, buffalo sauce, salsa verde, and dried oregano. Stir well to combine.
  4. Simmer the soup: Bring the mixture to a simmer and let it cook gently for about 15 minutes to let the flavors meld together.
  5. Add cheeses: Reduce the heat to low and add the cubed cream cheese and shredded mild cheddar cheese. Stir occasionally until both cheeses are fully melted and the soup is creamy, approximately 10-12 minutes.
  6. Season the soup: Taste and season with salt and pepper as desired to enhance the flavor.
  7. Serve and garnish: Ladle the soup into bowls and top with additional buffalo sauce, diced jalapeno, a dollop of sour cream, and fresh chopped cilantro for garnish.

Notes

  • Use rotisserie chicken for convenience and maximum flavor.
  • Adjust the amount of buffalo sauce to control the heat level.
  • The cream cheese adds richness and creaminess; room temperature cubes melt faster.
  • Serve with crusty bread or tortilla chips for a complete meal.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://cookedbygrace.com/buffalo-chicken-soup-recipe/