Description
Creamy buffalo chicken soup delivers a spicy kick that warms winter evenings with bold flavors from classic American cuisine. Hearty ingredients blend seamlessly, promising comfort in each spoonful while satisfying your craving for zesty, memorable comfort food.
Ingredients
Scale
Main Proteins:
- 2–3 chicken breasts (about 1.5 pounds), boneless and skinless
- 8 ounces (226 grams) cream cheese, softened (brick style)
- 1.5 cups shredded cheddar cheese
Vegetables and Aromatics:
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Liquids and Seasonings:
- 6 cups (1.4 liters) low-sodium chicken broth
- 1 tablespoon (15 milliliters) butter
- 3/4 cup (180 milliliters) Franks Red Hot cayenne pepper sauce
- 1 packet ranch seasoning (or 3 tablespoons homemade ranch seasoning)
- 1 teaspoon (5 milliliters) Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Prepare the aromatic base by warming a large pot over medium heat, melting butter and gently sweating diced onions, carrots, and celery until they become tender and translucent, releasing their subtle flavors.
- Introduce minced garlic to the vegetable medley, allowing its pungent essence to bloom and permeate the mixture for a brief moment.
- Create the soup’s liquid foundation by pouring chicken broth into the pot, using a wooden spoon to deglaze and capture any caramelized vegetable remnants clinging to the bottom.
- Submerge whole chicken breasts into the simmering broth, covering the pot and allowing them to gently poach until reaching a safe internal temperature, ensuring thorough and even cooking.
- Extract the fully cooked chicken and transform it into delicate, tender shreds using two forks or a hand mixer, then return the protein back to its flavorful bath.
- Infuse the soup with bold, zesty character by incorporating cayenne pepper sauce, ranch seasoning, Worcestershire sauce, and a balanced blend of salt and pepper.
- Introduce cubed cream cheese, allowing it to slowly melt and create a luxuriously creamy texture throughout the soup.
- Reduce heat and let the soup gently thicken, then fold in shredded cheddar cheese until completely incorporated, creating a smooth and rich consistency.
- Serve the soup in individual bowls, garnishing with tangy blue cheese crumbles, freshly chopped green onions, and a crunchy topping of crushed tortilla chips for an exciting textural contrast.
Notes
- Adjust the heat level by choosing mild or hot buffalo sauce to suit different spice tolerances.
- Swap chicken breasts with rotisserie chicken or pre-cooked shredded chicken to reduce cooking time and simplify preparation.
- Use Greek yogurt instead of cream cheese for a lighter, protein-packed alternative that maintains creamy texture.
- Prepare soup in advance and store in refrigerator for up to 3-4 days, reheating gently to prevent cheese separation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 80 mg