Buffalo Chicken Soup is a broth-based, but creamy soup made with chicken, vegetables, cream cheese, and cheddar cheese, flavored with buffalo sauce for a slight kick. It is a soup we could not get enough of around here! I also have a White Bean Chicken Chili you might love.
Buffalo Chicken Soup
If you are a fan of buffalo chicken you will LOVE this soup. It’s cheesy, hearty, and the heat from the buffalo sauce is not too overpowering, even for the most sensitive taste buds. We tested this a few times to get it exactly right, and I think we nailed it!
Ingredients & Substitutions
Chicken: Look for a rotisserie chicken to shred and add to the soup. It’s so handy because it is already cooked and sometimes, you can buy it already shredded. You could also make your own rotisserie chicken.
Buffalo Sauce: As I stated above, the buffalo sauce does not make this soup too spicy to enjoy. And, you can always add more to each individual bowl of soup if you want more heat. Buffalo sauce is different than hot sauce; so if you are not making your own, check the labels carefully.
Vegetables: Grab a can of a few types of vegetables; yep, it’s that easy! I added fire-roasted tomatoes, sweet corn, and great northern beans. (If you can’t find northern beans, navy beans or cannellini beans would also work.)
Salsa Verde: Salsa verde is a spicy green sauce that gives the soup a little extra kick.
Cheese: I used both cream cheese and cheddar cheese to give the soup a creamier consistency. Cube the cream cheese to help it melt more evenly and more quickly.
Optional Toppings
This soup is very flavorful on its own, but you can certainly add some toppings and garnishes, too! Some of my favorites are:
- Jalapeno peppers
- Sour cream
- Cilantro
- More buffalo sauce
- Queso fresco
- Blue cheese crumbles
Can I Make this Soup in a Slow Cooker?
You can throw this soup together in a slow cooker, but with how easy this recipe is to put together on the stovetop, it really wouldn’t save much time. In addition, the ingredients just need to heat up since they are already cooked. I would suggest using the slow cooker to keep it warm if needed.
How to Store Buffalo Chicken Soup
If you have any of this soup left over, let it cool completely. Then, store it in airtight containers in the refrigerator for 3-4 days. Heat up the soup in the microwave or on the stovetop.
More Soups
Buffalo Chicken Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 4 cups (960 g) chicken broth
- 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
- 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
- 1 medium jalapeno, diced, for garnish
- sour cream, for garnish
- fresh cilantro, chopped, for garnish
Instructions
- In a large pot over medium heat add oil.
- Once hot, add onion and cook for 5-7 minutes, or until translucent. Add garlic and cook for an additional minute.
- Add the chicken broth, chicken, tomatoes, corn, beans, buffalo sauce, salsa verde, and oregano. Bring to a simmer. Allow the mixture to simmer for about 15 minutes.
- Reduce the heat to low, and add the cream cheese and cheddar cheese. Cook, stirring occasionally until the cheeses are fully melted (10-12 minutes).
- Season with salt and pepper to taste.
- Serve garnished with extra buffalo sauce, jalapeno, sour cream, and cilantro, as desired.
Video
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I made this for our pot luck Lenten soup supper last night, and even though it was 80 degrees here today, the soup was a hit. I did hold out two tablespoons of the buffalo sauce to allow people to add extra if they wanted to. The cream cheese smoothed out the flavor nicely. Thank you for a new idea!
OH WOW! was the first thing out of all three people’s mouth that were home at the time, once it was made! I was a little skeptical of the heat factor when I first read the ingredients list but this is absolutely wonderful. The cheeses temper the heat factor and it’s delicious! This is a recipe that went straight to the permanent list at our house.
Yay!!! Thrilled you enjoyed it!
This soup is so good!!!!
What brand of hot sauce and salsa Verde was used? Thanks
Works well with turkey too. Grocery store was practically giving away turkey thighs the day after Thanksgiving and it didn’t feel like I was eating leftovers again. Blasted everything in an instant pot for convenience, but subbed 1 cup of stock for cream as a personal preference. Would make it again 100%.
Loved it!!! Perfect amount of spice, easy to make and it’s delicious.
I made this for a soup cook off at work and I won!!!! Or shall I say Amanda won? Amazing soup!!
That is awesome!! You are amazing!
Amazing recipe !
Good way to use a rotisserie chicken
Very good and easy to make. Not too hot but had a little kick. My family enjoyed this soup