Buffalo Chicken Soup brings all the spicy, creamy flavor of your favorite wings into a cozy, spoonable meal. It’s the perfect balance of heat, comfort, and heartiness, and best of all, it is ready in about 30 minutes. If you are a fan of bold flavors, make sure to check out our easy chicken taco soup for another option you will love!
What Is Buffalo Chicken Soup?
Think of this as the best parts of buffalo chicken dip transformed into a satisfying, comforting soup. It’s loaded with shredded chicken, creamy melted cheese, beans, corn, and a mix of buffalo sauce and salsa verde for that signature tang and spice. The result is rich, flavorful, and perfect for weeknights, game days, or chilly evenings.
Variations and Substitutions
You can easily customize the heat and texture of this soup:
- Buffalo Sauce: Use mild or hot sauce depending on your spice preference. You can even mix in a smoky Chipotle hot sauce for depth. Use our homemade buffalo sauce for an extra special touch!
- Chicken: Rotisserie chicken makes it quick, but leftover grilled or baked chicken works just as well.
- Cheese Options: Sharp cheddar, Monterey Jack, or pepper jack all melt beautifully and add their own flavor twist.
- Beans: Swap the great northern beans for cannellini or black beans if that’s what you have on hand.
- Cream Cheese: For a lighter version, use reduced-fat cream cheese or even a splash of heavy cream to finish instead.
Tips and Tricks
- Smooth Texture: Make sure your cream cheese is softened before adding it to the pot. This helps it melt evenly and keeps the soup silky.
- Balance the Heat: If your buffalo sauce packs a punch, stir in extra cheese or a splash of cream to mellow it out.
- Make Ahead: This soup reheats wonderfully! The flavors deepen after a day in the fridge, making it even better for leftovers.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring often. If the soup thickens, add a splash of chicken broth or milk to loosen it up. You can also freeze it for up to 3 months — thaw overnight in the fridge before reheating.
Buffalo Chicken Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 4 cups chicken broth
- 3 cups rotisserie chicken shredded
- 1 can (16 ounces) petite diced tomatoes, drained
- 1 can (15 ounces) sweet corn, drained
- 1 can (15 ounces) great northern beans, drained
- ½ cup buffalo sauce
- ½ cup salsa verde
- 8 ounces cream cheese, cubed, at room temperature
- 1 cup mild cheddar cheese, shredded
- Kosher salt to taste
- black pepper to taste
Optional Garnishes:
- Green onions, sliced
- Sour cream
- Fresh cilantro, chopped
- Extra buffalo sauce
Instructions
- In a large pot, heat vegetable oil over medium heat.
- Add diced onion and cook, stirring occasionally, until the onion is soft and translucent.
- Stir in the minced garlic and cook for about 1 minute, just until fragrant.
- Add chicken broth, shredded chicken, tomatoes, corn, beans, buffalo sauce, and salsa verde. Stir everything together.
- Bring the soup to a simmer. Let it cook for about 15 minutes, stirring occasionally.
- Lower the heat to low. Add cream cheese and shredded cheddar cheese. Stir often until the cheese is completely melted and the soup is smooth.
- Season with kosher salt and ground black pepper to taste.
- Serve hot, topped with green onion, sour cream, chopped cilantro, and a drizzle of buffalo sauce, if desired.
This recipe is inspired by Buffalo Chicken Soup from iamhomesteader.com
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