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
Units
Scale
- 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