Buffalo Chicken Soup

Buffalo Chicken Soup

This Buffalo Chicken Soup is creamy and little spicy but mild enough for the whole family.

Course All Recipes, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings
Calories 358 kcal


  • 2 tablespoons butter
  • 1/4 cup finely diced carrot
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced celery
  • 2 cups chicken broth (I like to use Better than Boullion Base)
  • 1 (10 ounce) can Rotel diced tomatoes with green chiles, undrained
  • 1/4 cup Buffalo wing sauce (like Franks - add more to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 ounces cream cheese, softened
  • 2 cups cooked and shredded chicken breasts or thighs (rotisserie chicken is good here too)
  • 1 1/2 cups shredded cheddar cheese
  • (optional toppings: blue cheese crumbles, bacon)


  1. In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft. The carrots take the longest to get soft.

  2. Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.

  3. Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste. Top with blue cheese crumbles or bacon if desired to serve.

Nutrition Facts
Buffalo Chicken Soup
Amount Per Serving (1 g)
Calories 358 Calories from Fat 252
% Daily Value*
Fat 28g43%
Carbohydrates 5g2%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.