A Soup with a Little Kick
My grandson calls this my dragon soup. He says it breathes a little fire. I just love the warm, tangy smell that fills my kitchen. It makes my stomach rumble every time.
This soup mixes two of my favorite things. It has the cozy feel of chicken soup. And it has the fun, zippy taste of buffalo wings. It’s a hug in a bowl with a surprise.
Why We Need Cozy Food
On a chilly day, a good soup does more than fill you up. It warms you from the inside out. I think that’s why this one feels so special.
Sharing a pot of soup is a way to show you care. It says, I made this for us. That matters more than any fancy ingredient. What’s your favorite cozy food for a rainy day?
A Funny Little Story
The first time I made this, I added too much buffalo sauce. My husband took one bite and his face turned all red. He had to drink a whole glass of milk. I still laugh at that.
So now I’m careful. The recipe here is just right. It has a kick, but it won’t make you breathe fire. I promise.
Let’s Get Cooking
Start by cooking the onion in a little oil. Doesn’t that smell amazing? When it’s soft, add the garlic for just a minute. Then, in goes almost everything else.
Let it bubble for about 15 minutes. This lets all the flavors become friends. Then, you stir in the cream cheese and cheddar. Watch it get all creamy and wonderful.
The Best Part: Toppings!
This is where you can make the soup your own. I love a big dollop of cool sour cream. It’s the perfect partner for the spicy soup.
My grandson always asks for extra cheese on his. Do you like your soups plain, or loaded up with toppings?
A Fun Fact About the Name
You might wonder why it’s called buffalo chicken. Fun fact: It has nothing to do with the animal! The sauce was first made in a restaurant in Buffalo, New York. I think that’s a fun little piece of food history.
It shows how one good idea can travel everywhere. Now we can all enjoy that famous flavor in a cozy soup. What’s a food from a different place that you love?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| vegetable oil | 1 tablespoon | |
| yellow onion | 1 medium, diced | about 1 cup |
| garlic | 1 teaspoon | minced |
| chicken broth | 4 cups (960 g) | |
| rotisserie chicken | 3 cups (420 g) | shredded and diced |
| diced fire-roasted tomatoes | 1 can (16 ounces) | drained |
| sweet corn | 1 can (15 ounces) | drained |
| great northern beans | 1 can (15 ounces) | drained |
| buffalo sauce | 1/2 cup (128 g) | |
| salsa verde | 1/2 cup (128 g) | |
| dried oregano | 1/2 teaspoon | |
| cream cheese | 8 ounces | cubed, room temperature |
| mild cheddar cheese | 1 cup (113 g) | shredded, plus more for topping |
| salt and pepper | to taste | |
| jalapeno | 1 medium, diced | for garnish |
| sour cream | for garnish | |
| fresh cilantro | chopped | for garnish |
My Cozy Buffalo Chicken Soup
Hello, my dear! Come on in. The wind is nippy today, isn’t it? This calls for a big pot of something warm. I’m making my Buffalo Chicken Soup. It has that fun, zesty kick we all love from wings. But it’s all cozy and spoonable in a bowl. My grandson thinks it’s the most clever soup ever. I still laugh at that.
We start with a good, sturdy pot. Warm up some oil over a medium flame. Toss in your diced onion. We want them soft and see-through, not brown. This takes about five to seven minutes. Stir them now and then. Your kitchen will start to smell so good. Then add the garlic for just one more minute. (A hard-learned tip: don’t let the garlic burn! It turns bitter, and we don’t want that.)
- Step 1: Grab your big soup pot. Pour in the oil and let it get warm. Add the chopped onion. Cook until the pieces look soft and shiny. This is the start of a great flavor. I always hum a little tune while I stir.
- Step 2: Now pour in the chicken broth. Add your shredded chicken, too. Next comes the tomatoes, corn, and beans. Don’t forget the buffalo sauce and salsa verde. A little oregano goes in last. Give it a good stir. Bring it all to a happy little bubble. Let it simmer for about fifteen minutes. This lets all the flavors become friends.
- Step 3: Turn the heat down to low. Time for the creamy part! Drop in the cubes of cream cheese. Sprinkle the cheddar cheese over the top. Now, you must be patient. Stir slowly as the cheeses melt. It will look curdled at first. That’s okay! In about ten minutes, it will be perfectly smooth. Doesn’t that smell amazing?
- Step 4: Finally, taste your soup. Does it need a pinch of salt? A shake of pepper? Now, ladle it into bowls. I love to add a dollop of cool sour cream. It balances the spice so nicely. Top with fresh cilantro and a few jalapeño slices if you’re brave. What’s your favorite soup topping? Share below!
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dinner, Soup
Three Fun Twists to Try
This soup is like a good friend. It’s wonderful just as it is. But it’s also happy to change its clothes for you. Here are a few ways to play with the recipe. They are all so simple and fun.
- Bean Swap: Use black beans instead of great northern ones. It gives the soup a deeper, earthier feeling. It reminds me of a hearty chili.
- Veggie Power: Skip the chicken! Add a whole bag of frozen cauliflower rice at the end. It soaks up the flavor and makes it a vegetarian treat.
- Extra Zing: For a real kick, stir in an extra tablespoon of buffalo sauce at the end. My neighbor loves it this way. It makes her nose sweat, she says!
Which one would you try first? Comment below!
How to Serve Your Masterpiece
Now, a good soup deserves good company. For a perfect dinner, I have a few ideas. A simple side salad with ranch dressing is just right. So is a thick, crusty slice of bread for dipping. You need something to get every last drop from the bowl.
What to drink with it? A cold glass of milk is my top pick. It cools your tongue from the spice. For the grown-ups, a crisp lager beer is a wonderful partner. It cuts through the richness beautifully.
Which would you choose tonight?
Keeping Your Cozy Soup Just Right
This soup keeps beautifully in the fridge. Let it cool completely first. Then pop it in a sealed container for up to four days.
You can also freeze it for a rainy day. I use freezer bags and lay them flat. This saves so much space in my little freezer.
I remember my first time freezing it. I was so proud to have a ready-made dinner. It felt like a warm hug on a busy night.
Reheating is simple. Warm it slowly on the stove. Stir it often so the creamy base stays smooth.
Batch cooking like this matters. It means a good meal is always close. It turns a hectic evening into a peaceful one. Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Pot of Soup
Is your soup too spicy? Do not worry. Add a big spoonful of sour cream. It will cool everything down nicely.
Is it not thick enough? Let it simmer a bit longer. The extra heat helps the soup reduce. I once added my cheese too fast.
The cheese clumped up into little bits. Now I make sure the soup is not boiling. This keeps the texture wonderfully creamy.
Fixing small problems builds your cooking confidence. You learn that mistakes are okay. Getting the flavor just right makes the meal more special. Which of these problems have you run into before?
Your Soup Questions Answered
Q: Can I make this gluten-free?
A: Yes! Just check your buffalo sauce label. Many brands are naturally gluten-free.
Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day. The flavors have more time to mingle.
Q: What if I do not have salsa verde?
A: You can use mild green enchilada sauce. It will still taste wonderful.
Q: Can I double the recipe?
A: Of course. Just use your biggest pot. You will be glad for the leftovers.
Q: Are the garnishes important?
A: They add a fresh, cool crunch. I think they make the soup perfect. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this soup. It is one of my favorite cozy meals. I would love to see your creation.
Share a picture of your beautiful bowl. It makes me so happy to see your cooking. Have you tried this recipe? Tag us on Pinterest!
*Fun fact: The first canned soup was tomato, sold in 1897.* Thank you for cooking with me today.
Happy cooking!
—Elowen Thorn.
Creamy Buffalo Chicken Soup Recipe
Description
A creamy and zesty soup packed with shredded chicken, beans, corn, and a kick of buffalo sauce, finished with melted cheeses for the ultimate comfort food.
Ingredients
Instructions
- In a large pot over medium heat add oil. Once hot, add onion and cook for 5-7 minutes, or until translucent. Add garlic and cook for an additional minute.
- Add the chicken broth, chicken, tomatoes, corn, beans, buffalo sauce, salsa verde, and oregano. Bring to a simmer. Allow the mixture to simmer for about 15 minutes.
- Reduce the heat to low, and add the cream cheese and cheddar cheese. Cook, stirring occasionally until the cheeses are fully melted (10-12 minutes).
- Season with salt and pepper to taste.
- Serve garnished with extra buffalo sauce, jalapeno, sour cream, and cilantro, as desired.
Notes
- For a spicier soup, use a hotter buffalo sauce or add more jalapeno. For a milder version, use less buffalo sauce.