Description
A hearty and spicy buffalo chicken soup that’s perfect for chilly evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup buffalo sauce (adjust to taste)
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1/4 cup green onions, sliced (for garnish)
- 1 cup shredded cheddar cheese (for topping)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Finely chop celery and carrots; dice chicken breasts into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté garlic, celery, and carrots until tender (about 5 minutes).
- Add diced chicken; season with salt and pepper. Cook until no longer pink (8-10 minutes).
- Stir in the chicken broth and buffalo sauce; let simmer for about 10 minutes.
- Lower the heat and mix in softened cream cheese until smooth.
- Serve hot, garnished with shredded cheddar cheese and sliced green onions.
Notes
- This soup can be adjusted for heat by altering the amount of buffalo sauce.
- For a thicker soup, you can add more cream cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg