Buffalo wings are a game-day favorite, and this Creamy Buffalo Chicken Soup turns that classic flavor into a cozy, creamy, and spicy bowl that’s perfect for dinner. With tender chicken, sautéed vegetables, a splash of hot sauce, and creamy cheese stirred in at the end, it’s everything you love about Buffalo chicken, only easier to eat with a spoon.
Why You Will Love This Creamy Buffalo Chicken Soup Recipe
- Bold Buffalo Flavor: This creamy buffalo chicken soup is packed with hot sauce and spices, giving you all the taste of buffalo chicken wings in a cozy bowl.
- Rich & Comforting: The combination of cream cheese and cheddar makes this a cheesy buffalo chicken soup that’s smooth, hearty, and satisfying.
- Quick & Easy: Made in one pot, this easy buffalo chicken soup recipe comes together in about 30 minutes.
- Customizable Heat: Adjust the amount of hot sauce to make it a mild buffalo chicken soup, or a spicy buffalo chicken soup.
- Great for Game Day: Serve this protein-packed soup with toppings like blue cheese, celery, or extra hot sauce for the ultimate game day soup. Add crispy tortilla chips to give this soup added texture.
Ingredient Substitutions
- Chicken: Swap the boneless chicken breasts for boneless thighs, if you prefer richer flavor, or use about 2 cups shredded rotisserie chicken to save time.
- Hot Sauce: Frank’s RedHot Buffalo sauce is traditional, but Cholula, Crystal, or even sriracha can be used for different flavor profiles.
- Cream Cheese: Whipped is call for in the recipe, but you can use the block. Substitute with 1/2 cup heavy cream or half-and-half for a lighter texture. Mascarpone also works for a rich, mild swap.
- Cheddar Cheese: Use mozzarella, Monterey Jack, or pepper jack if you want more melt or extra spice.
- Onion: Yellow or white onions can be used.
- Celery: Can be omitted, or swapped for diced bell pepper for a sweeter, colorful alternative.
- Blue Cheese Garnish: Use crumbled feta, ranch dressing drizzle, or skip entirely if you prefer.
How To Prepare Buffalo Chicken Soup
- Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- Heat the olive oil in a heavy pot over medium-high heat.
- Sear the chicken on both sides until golden (not fully cooked). Remove, cool slightly, then dice.
- Add the minced celery, onion, and garlic. Sauté for a minute.
- Return the diced chicken to the pot. Stir.
- Pour in chicken stock and hot sauce. Stir, bring to a simmer, and cook 15–20 minutes, until chicken is cooked through and flavors meld.
- While the soup is simmering, cut the tortillas into strips. Fry until golden brown and crispy (this will only take a minute, or two). Drain on paper towels.
- Lower the heat. Stir in cream cheese and shredded cheddar, until smooth and creamy. You can use a whisk to fully incorporate and melt the cream cheese.
- Taste and adjust for more hot sauce, as desired.
- Ladle into bowls and garnish with crispy tortilla strips,blue cheese crumbles, chopped celery leaves, and extra hot sauce, if desired.
How to Serve and Store
- Serve this creamy buffalo chicken soup garnished with celery, blue cheese, or ranch drizzle for the full Buffalo wing experience. Add crispy tortilla strips or corn chips for another layer of texture.
- Pair with grilled cheese, french fries, or a baked potato for a heartier meal.
- Store leftovers in an airtight container up to 3 days.
- Reheat gently on the stove, or microwave. Add stock if it thickens.
- Freeze: This cheesy soup is best frozen before adding cheese. Add cream cheese and cheddar after thawing for ideal texture.
Frequently Asked Questions
- Can I make this in a slow cooker? Yes. Sear the chicken first, then add everything except the cheeses to the slow cooker. Cook on low 6–7 hours or high 3–4 hours. Stir in cream cheese and cheddar at the end.
- What’s the best hot sauce to use? Frank’s RedHot is the classic Buffalo choice, but you can use your favorite brand. Try Cholula for smoky heat, or Crystal for extra tang.
- Do I have to add cream cheese? No. Cream cheese makes it creamy, but you can skip it for a lighter version. Stir in a splash of heavy cream instead.
- Can I use rotisserie chicken? Absolutely. Shred 2 cups of cooked rotisserie chicken and skip the searing step. Add the rotisserie chicken after the soup has simmered.
- Is there a substitute for blue cheese? Yes. Ranch dressing or crumbled feta work well if you’re not a fan of blue cheese.
- Can I make this less spicy? Reduce the hot sauce to 1/4 cup and balance with extra chicken stock. You can always add more hot sauce at the end.
More Easy Chicken Soup Recipes to Love
- Chicken Orzo Soup
- Creole Chicken and Rice Soup
- White Bean Chicken Soup
- Creamy Chicken Wild Rice Soup
Creamy Buffalo Chicken Soup
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
Description
This Creamy Buffalo Chicken Soup is spicy, cheesy, and cozy. An easy one-pot dinner that tastes like Buffalo wings in a bowl.
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp olive oil
- 1 stalk celery, minced
- 1/2 small yellow onion, minced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1/2 cup hot sauce (Frank’s RedHot Buffalo recommended)
- 4 oz cream cheese, whipped
- 1/2 cup shredded cheddar cheese, plus more for garnish
- Celery leaves, chopped, for garnish
- Blue cheese crumbles, for garnish
- Extra hot sauce, for drizzling (optional)
For Crispy Tortilla Strips:
- 2 medium-sized flour or corn tortillas
- oil for a shallow fry
Instructions
- Combine the seasonings in a small bowl. Season the chicken breasts on both sides.
- Heat the olive oil in a heavy pot over medium-high heat.
- Sear the chicken on both sides until golden (not fully cooked). Remove, cool slightly, then dice.
- Add the minced celery, onion, and garlic. Sauté for a minute.
- Return the diced chicken to the pot. Stir.
- Pour in chicken stock and hot sauce. Stir. Bring to a simmer, and cook 15–20 minutes, or until the chicken is cooked through and flavors meld.
- While the soup is simmering, cut the tortillas into strips. Fry until golden brown and crispy (this will only take a minute, or two). Drain on paper towels.
- Lower the heat. Stir in the cream cheese and shredded cheddar, until smooth and creamy. You can use a whisk to fully incorporate and melt the cream cheese.
- Taste and adjust for more hot sauce, as desired.
- Ladle into bowls and garnish with crispy tortilla strips,blue cheese crumbles, chopped celery leaves, and extra hot sauce, if desired.
- ENJOY!
Notes
- Searing the chicken will incorporate extra flavor.
- If using rotisserie chicken, add to the soup after it has simmered.
- Adjust heat by adding more or less hot sauce.
- Cream cheese makes the soup velvety.
- Garnish with celery, green onions, and blue cheese for classic Buffalo flavor.
- Best served fresh, but leftovers reheat well with a splash of stock.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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