Buffalo Chicken Soup
This BUFFALO CHICKEN SOUP recipe is cheesy and creamy, and a delicious and different way to enjoy your favourite hot wing flavour, right down to the vegetable sides.
Servings: 6
Calories: 438kcal
Ingredients
- 3 Tablespoons unsalted butter
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced onion
- 1/2 Tablespoon garlic minced
- 1 1/2 Tablespoon all purpose flour
- 1 packet ranch seasoning
- 3 cups chicken broth
- 1 796 ml can diced tomatoes
- 1/4 cup buffalo wing sauce
- 8 ounces cream cheese softened
- 2 cups cooked and shredded chicken
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a large pot on the stove over medium-high heat, melt the butter. Add in the carrot, celery and onion and sauté until soft. Add in the garlic and sautés for another minute.
- Reduce to medium heat and add the flour and ranch seasoning. Stir to coat the veggies. Add the tomatoes, chicken broth, and buffalo wing sauce. Stir until combined.
- Add the cream cheese and over medium-low heat and stir. Continue to stir until the cream cheese has combined and liquid is smooth.
- Reduce heat to low and stir in the shredded cheese and chicken. Simmer until cheese is melted. Taste and see recipe notes for toppings
Notes
- For those that like a more heat, add more buffalo sauce or chopped green chiles.
- Toppings: green onions, bacon bits, crumbled blue cheese, crispy tortilla strips
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 16g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 1592mg | Fiber: 4g | Sugar: 8g