Description
A creamy and spicy Buffalo Blue Cheese Chicken Soup combining tender shredded chicken, tangy hot sauce, and crumbled blue cheese into a comforting and flavorful one-pot dish, perfect for game day or cozy nights.
Ingredients
Base Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
Soup Components
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie recommended)
- ½ cup Buffalo wing sauce (Frank’s RedHot recommended)
- 1 can (15 oz / 425 g) white beans, drained and rinsed
- ½ tsp smoked paprika
- ½ tsp black pepper
- Salt, to taste
Dairy & Garnish
- ½ cup heavy cream (or half-and-half)
- ½ cup crumbled blue cheese (plus extra for topping)
- Optional garnish: chopped green onions, extra hot sauce, or tortilla strips
Instructions
- Sauté the Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5–6 minutes.
- Add Soup Ingredients: Pour in the chicken broth, and stir in the shredded chicken, Buffalo wing sauce, rinsed white beans, smoked paprika, salt, and black pepper. Mix everything well to combine.
- Simmer the Soup: Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for 20 minutes, allowing the flavors to meld together.
- Add Cream and Blue Cheese: Stir in the heavy cream and crumbled blue cheese. Continue stirring until the cheese has melted and the soup is creamy and smooth.
- Adjust and Serve: Taste your soup and adjust the seasoning or add more Buffalo sauce if you prefer extra heat. Serve hot, garnished with chopped green onions, extra blue cheese, tortilla strips, or additional hot sauce as desired.
Notes
- For extra creaminess, stir in 4 oz cream cheese before adding the blue cheese.
- Add corn or diced potatoes to the soup for additional texture and heartiness.
- Swap the blue cheese for ranch dressing if you want a milder flavor.
- This recipe can be adapted to a slow cooker: add the veggies, chicken, broth, and spices to the slow cooker and cook on low for 6 hours. Stir in cream and blue cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
