Buffalo Chicken Soup
Buffalo Chicken Soup is a creamy soup made with chicken, vegetables, cream cheese, and cheddar cheese, flavored with buffalo sauce for a slight kick.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner, Soup
Keyword: Buffalo Chicken Soup
Servings: 8
Calories: 483kcal
Author: Amanda Rettke--iamhomesteader.com
- 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
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.
Calories: 483kcal