Slow Cooker Buffalo Chicken Soup
Slow Cooker Buffalo Chicken Soup is creamy, cheesy, and packed with shredded chicken, beans, corn, and a little buffalo heat. Let the slow cooker do the work, then stir in the cheeses at the end for a cozy bowl of buffalo chicken goodness!
Servings: 6 people
Calories: 504kcal
Ingredients
- 1 tablespoon vegetable oil, optional, for sautéing
- 1 medium yellow onion, diced (about 1 cup)
- 1 teaspoon garlic, minced
- 4 cups (32 ounces / 960 g) chicken broth
- 3 cups (420 g) shredded rotisserie chicken, (about 1 whole chicken)
- 1 can (16 ounces) fire-roasted diced tomatoes, drained
- 1 can (15 ounces) sweet corn, drained
- 1 can (15 ounces) Great Northern beans, drained, rinsed
- ½ cup (128 g) buffalo sauce
- ½ cup (128 g) salsa verde
- ½ teaspoon dried oregano
- 1 tablespoon ranch seasoning
- 8 ounces cream cheese, cubed, room temperature
- 1 cup (113 g) mild cheddar cheese, shredded, plus more for topping
- Salt and pepper, to taste
For Serving (Optional)
- Diced jalapeño
- Sour cream
- Fresh cilantro
- Extra buffalo sauce
- Blue cheese crumbles
Instructions
- Heat the oil in a skillet over medium heat. Add the onion and cook for 5 to 7 minutes, or until softened. Add the garlic and cook for 1 minute. Transfer the mixture to the bowl of a slow cooker.
- Add the chicken broth, shredded chicken, fire-roasted tomatoes, corn, beans, buffalo sauce, salsa verde, oregano, and ranch seasoning. Stir to combine.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours, until hot and the flavors have come together.
- Add the cream cheese and cheddar cheese. Stir, cover, and cook on HIGH for 15 to 20 minutes, stirring once or twice, until the cheeses are completely melted and the soup is creamy.
- Season with salt and pepper to taste. Serve topped with jalapeño, sour cream, cilantro, extra buffalo sauce, blue cheese crumbles, and additional cheddar, if desired.
Nutrition
Serving: 1portion | Calories: 504kcal