Description
A creamy, spicy soup inspired by classic Buffalo chicken wings! Tender shredded chicken, tangy hot sauce, and crumbled blue cheese come together in this comforting and flavorful one-pot dish. Perfect for game day or cozy nights in.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works well)
- ½ cup Buffalo wing sauce (Frank’s RedHot recommended)
- 1 can (15 oz / 425 g) white beans, drained and rinsed
- ½ cup heavy cream (or half-and-half)
- ½ cup crumbled blue cheese (plus more for topping)
- ½ tsp smoked paprika
- ½ tsp black pepper
- Salt, to taste
Optional Garnish
- Chopped green onions
- Extra hot sauce
- Tortilla strips
Instructions
- Sauté vegetables: In a large pot, heat butter and olive oil over medium heat. Add diced onion, celery, carrots, and minced garlic. Sauté until softened, about 5–6 minutes, stirring occasionally to prevent sticking.
- Add broth and main ingredients: Pour in the chicken broth, then add the cooked shredded chicken, Buffalo wing sauce, rinsed white beans, smoked paprika, salt, and black pepper. Stir well to combine all ingredients thoroughly.
- Simmer soup: Bring the mixture to a gentle simmer uncovered. Let it cook for 20 minutes to allow the flavors to meld together, stirring occasionally to prevent burning on the bottom.
- Add cream and cheese: Stir in the heavy cream and crumbled blue cheese. Continue stirring until the cheese melts completely and the soup becomes creamy and smooth.
- Adjust seasoning and serve: Taste the soup and adjust seasoning or add more Buffalo sauce if you prefer it spicier. Serve hot with optional garnishes like chopped green onions, tortilla strips, and extra crumbled blue cheese for added flavor and texture.
Notes
- For extra creaminess, stir in 4 oz cream cheese before adding blue cheese.
- Add corn or diced potatoes for more texture.
- Swap blue cheese for ranch dressing if you prefer a milder flavor.
- Can be made in a slow cooker: cook veggies, chicken, broth, and spices on low for 6 hours, stir in cream and blue cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
