“Glory in his holy name; let the hearts of those who see the Lord rejoice. Look to the Lord and his strength; seek his face always. . .” Psalm 105:3-4
Spicy Buffalo Chicken Soup is a superb dish to fix on that really cold day when not only does your tummy need some warmth but so do your taste buds.
You will most likely have a number of these ingredients on hand if not all and it only takes minutes to make. The combination of spicy and creamy makes Spicy Buffalo Chicken Soup off the charts in the flavor category.
How Did I Come Up with Spicy Buffalo Chicken Soup?
Buffalo Chicken Dip is one of my family and friends favorite appetizers I serve during ball games or New Years Eve celebrations. I always make a double batch because it goes fast. Spicy Buffalo Chicken Soup derived from this dip and the fact I really like soup. 🙂
Crush some tortilla chips in a bowl, add the soup and you have a flavorful and hearty dish.
Mama Fawn’s Tips . . .
- I use Frank’s Hot Sauce, but feel free to use whatever is your favorite.
- If you prefer less spicy, you can half the measurement of the hot sauce.
- Want a short cut? Skip cooking the chicken yourself and add shredded rotisserie chicken. You’ll one 2 cups of chicken.
- You can substitute any melty cheese for the cheddar in this soup.
- Have all your vegetables chopped and measured before starting the soup.
Spicy Buffalo Chicken Soup
Course: SoupCuisine: AmericanDifficulty: Easy4-6
servings10
minutes35
minutesIngredients
2 tbsp olive oil, divided
1 lb chicken breast, boneless and skinless
1 small onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1 ½ tbsp flour
4 cups chicken broth
¾ cup hot sauce
4 oz cream cheese, cubed
2 cup shredded cheddar
Tortilla chips
Directions
- Heat 1 tbsp olive oil in a dutch oven over medium heat. Add chicken to the hot oil and brown both sides until chicken is fully cooked, no longer pink in the middle. Remove chicken and set aside. Shred chicken with two forks when it is cool enough to do so.
- In the same pan, heat the remaining 1 tablespoon of olive oil. Add the onion and celery and cook until the vegetables have softened, about 7 minutes; stirring often.
- Add the minced garlic and cook for another minute. Add the flour and stir well and cook for 1-2 minutes.
- Add the chicken broth, hot sauce, cream cheese and shredded chicken and bring to a simmer. Reduce heat and cook for about 10 minutes or until the cream cheese is fully melted. Add the shredded cheddar and stir well. Simmer for 5 minutes.
- Add crushed tortilla chips to individual soup bowls and ladle soup over the chips. Add additional shredded cheddar, if desired. Enjoy!
