Hearty And Creamy Buffalo Chicken Soup
This Buffalo Chicken Chowder has the classic flavors of the Buffalo chicken wings with the spiciness of frank's hot sauce. It will be your new favorite hearty soup on a cold winter day.
Servings: 8 people
Calories: 178kcal
Ingredients
- 2 stalks celery sliced
- 1 medium onion diced
- 1 medium carrot sliced
- 1 cup cabbage shredded
- 2 Tablespoons Olive oil
- 5 cups chicken broth or stock
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoons salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 15.8 ounce can Great Northern beans drained and rinsed
- 16 ounce can chili beans in sauce undrained
- ½ cup ranch or bleu cheese dressing
- ¼ cup Buffalo sauce I used Franks Buffalo Sauce
- 2 cups cooked chicken diced or shredded
- ½ cup heavy cream may substitute with half and half or evaporated milk
- Optional garnishes: Blue cheese crumbles, chopped green onions, tortilla strips
Instructions
- Chop and add the vegetables.
- Add the olive oil to the Dutch oven and heat to medium high heat.
- Add the vegetables and sauté for 5 minutes until the veggies soften.
- Add the chicken stock.
- Add the cumin, paprika, salt and black pepper.
- Bring to a boil, then simmer, covered, until the vegetables are tender, about 10 minutes.
- Once the vegetables are tender, add the Great Northern beans, chili beans, ranch dressing, and ¼ cup Buffalo Sauce.
- Add the chicken. If cooked, gently heat the soup through.
- Add half and half, cream, or evaporated milk as needed to tone down the heat.
- Take the pan off the burner and adjust seasonings to taste.
- Add blue cheese crumbles and scallions before serving, optional.
Nutrition
Calories: 178kcal | Carbohydrates: 5g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 1251mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1691IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 1mg