This Creamy Buffalo Chicken Soup is like eating buffalo wild wings but with a spoon and no messy fingers! An easy low-carb recipe ready in under 45 minutes.

Creamy Buffalo Chicken Soup

This Creamy Buffalo Chicken Soup is ah-mazing and I am not a big wing person, really I am not. I love chicken, but I hate, HATE chicken wings or should I say cleaning up children after eating wings. They make a sticky, gooey mess and every time without fail, a barbecue smiley face either ends up on the sleeve of my shirt or my jeans from my kids “hugging” me aka actually using me as a napkin.

This Creamy Buffalo Chicken Soup is like eating buffalo wild wings but with a spoon and no messy fingers! An easy low-carb recipe ready in under 45 minutes.

I made this soup after my sister showed me a recipe from Crockpot Gourmet for Crockpot Buffalo Chicken Chili. I wanted to make it, but after reviewing it, I knew not all of my family would be big fans, mainly due to the beans and ground chicken. But that night I had my heart set on buffalo sauce, that is when this soup came into fruition.

Here is what my hubby said after he took a couple of bites, “this is the best thing you have ever made, ever!” WHAT? Gasp. Really, he has some big favorites. But he said this takes the cake, literally he would rather have this over cake.

Creamy Buffalo Chicken Soup main

So calling all you wing lovers out there and moms who despise messy faces, try this Creamy Buffalo Chicken Soup. You won’t be disappointed in the flavor, it will taste just like the wings you are used to devouring.
Enjoy! XOXO San

How do you make Creamy Buffalo Chicken Soup?

  • In a Dutch-oven or large sauce pan, heat olive oil over medium-high heat. Add chicken thighs and season with salt and pepper, cook until a nice golden brown on each side and center is cooked through.
  • Remove chicken from pan and set aside to cool. In the same pan, add the chicken broth, fire-roasted tomatoes, buffalo sauce, granulated garlic, onion powder, ranch packet, and season with salt and pepper. Bring to a boil, reduce heat to medium and let it simmer for 15 minutes. 
  • While it is simmering, chop chicken and set aside, then cut the cream cheese into cubes.
  • Once the soup has simmered for 15 minutes, remove 1/2 cup of the soup and add in 1 1/2 tablespoon of flour and whisk together until smooth. Pour back into the pot and add in chicken and cream cheese chunks. Cover and let it cook for 5 minutes. Remove lid and stir, until the cream cheese has completely mixed in and melted into the soup. Add in corn, cover and simmer 10 minutes over low heat.
  • Remove soup from heat and let it sit for 5-10 minutes.
  • Serve and top soup with blue cheese crumbles, and optional items such as diced celery and green onions.

Love Buffalo Chicken but hate the mess? Try these recipes: Cheesy Buffalo Chicken SlidersSlow Cooker Buffalo Chicken Taquitos, and these Buffalo Chicken Fries.

Don’t forget to pin this to your favorite Pinterest board to save for later!

 Creamy Buffalo Chicken Soup pinterest image

Creamy Buffalo Chicken Soup

Prep: 15 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6 -8
Calories: 325 kcal
This Creamy Buffalo Chicken Soup is like eating buffalo wild wings but with a spoon and no messy fingers! An easy low-carb recipe ready in under 45 minutes.

Ingredients
 

  • 1 1/2 pounds chicken thighs
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 14.5 ounce can fire-roasted tomatoes
  • 1/2 cup Frank’s RedHot Wings Buffalo Sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 ounce dry Ranch dressing packet
  • 1 cup frozen corn
  • 1 1/2 tablespoon flour
  • 8 ounces cream cheese I used fat-free
  • salt and pepper to taste
  • blue cheese crumbles topping
  • diced celery optional
  • diced green onions optional

Instructions
 

  • In a Dutch-oven or large sauce pan, heat olive oil over medium-high heat. Add chicken thighs and season with salt and pepper, cook until a nice golden brown on each side and center is cooked through.
  • Remove chicken from pan and set aside to cool. In the same pan, add the chicken broth, fire-roasted tomatoes, buffalo sauce, granulated garlic, onion powder, ranch packet, and season with salt and pepper. Bring to a boil, reduce heat to medium and let it simmer for 15 minutes. 
  • While it is simmering, chop chicken and set aside, then cut the cream cheese into cubes.
  • Once the soup has simmered for 15 minutes, remove 1/2 cup of the soup and add in 1 1/2 tablespoon of flour and whisk together until smooth. Pour back into the pot and add in chicken and cream cheese chunks. Cover and let it cook for 5 minutes. Remove lid and stir, until the cream cheese has completely mixed in and melted into the soup. Add in corn, cover and simmer 10 minutes over low heat.
  • Remove soup from heat and let it sit for 5-10 minutes.
  • Serve and top soup with blue cheese crumbles, and optional items such as diced celery and green onions.

Notes

Calories: 325kcalCarbohydrates: 18gProtein: 27gFat: 15gSaturated Fat: 5gCholesterol: 128mgSodium: 1927mgPotassium: 583mgFiber: 1gSugar: 3gVitamin A: 510IUVitamin C: 14.2mgCalcium: 96mgIron: 1.9mg
Tried this recipe?Let us know what you think!

 

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8 Comments

  1. I had left over turkey and used that instead. I also sautéed onions, celery, black beans, red and green peppers. It was amazing!!! Whole family loved it!

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