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.
Servings: 8
Calories: 483kcal
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
Nutrition
Calories: 483kcal