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.

Bowls of Buffalo Chicken Soup with Celery, Buffalo Sauce, and Extra Cheese. Soup, Comfort Food, Game Day Food, Fall Soups, Soup Recipes, Buffalo Chicken Recipes, SuperBowl Food, Creamy Soups, Dinner, Supper, recipes, i am homesteader, iamhomesteader
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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!

Raw Ingredients to Make Buffalo Chicken Soup on a Cutting Board. Soup, Comfort Food, Game Day Food, Fall Soups, Soup Recipes, Buffalo Chicken Recipes, SuperBowl Food, Creamy Soups, Dinner, Supper, recipes, i am homesteader, iamhomesteader

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.

Bowls of Buffalo Chicken Soup with Extra Buffalo Sauce. Soup, Comfort Food, Game Day Food, Fall Soups, Soup Recipes, Buffalo Chicken Recipes, SuperBowl Food, Creamy Soups, Dinner, Supper, recipes, i am homesteader, iamhomesteader

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.

Spoon Taking a Bite of Buffalo Chicken Soup. Soup, Comfort Food, Game Day Food, Fall Soups, Soup Recipes, Buffalo Chicken Recipes, SuperBowl Food, Creamy Soups, Dinner, Supper, recipes, i am homesteader, iamhomesteader

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

Pot of Buffalo Chicken Soup. Soup, Comfort Food, Game Day Food, Fall Soups, Soup Recipes, Buffalo Chicken Recipes, SuperBowl Food, Creamy Soups, Dinner, Supper, recipes, i am homesteader, iamhomesteader
5 from 14 votes

Buffalo Chicken Soup

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Buffalo Chicken Soup is a creamy soup made with chicken, vegetables, cream cheese, and cheddar cheese, flavored with buffalo sauce for a slight kick.

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

Did you make this recipe?

You can tag me at @iamhomesteader.

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Reader Comments

  1. 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!

  2. 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.

  3. 5 stars
    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%.

5 from 14 votes (9 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating