Creamy Buffalo Chicken Soup
This Buffalo Chicken Soup has all the cozy, creamy, tangy flavor you love from buffalo chicken dip, but in a slurpable, family-friendly bowl. It’s quick enough for busy weeknights, fun enough for game day, and perfect for chilly evenings.
Why I Love Buffalo Chicken Soup
Buffalo chicken dip is one of my favorite appetizers, and I love that this soup gives me all of the same flavors, but in another form. It’s a little creamy, a little spicy, and loaded with hearty chicken and beans that keeps us nice an full for hours.
This one-pot recipe comes together in about 30 minutes and uses simple pantry ingredients. What’s not to love?
Ingredients Needed
- chicken breasts, cooked and shredded
- chicken broth
- fire-roasted tomatoes
- navy beans (drained)
- corn
- cream cheese, softened
- ranch seasoning (like this)
- onion powder
- garlic powder
- celery seed (not celery salt)
- salt
- buffalo sauce (I like this one or this one)
How to Make Buffalo Chicken Soup
Note: You will want to use soften cream cheese for this recipe to prevent clumps and give soup a nice, silky broth, so leave it on counter for approx 30 mins before you start cooking.
In a large pot over medium heat, add 4 cups of chicken broth, 1 can fire roasted tomatoes, 1 can Navy beans. Bring just to a simmer.
Stir in 2 cups shredded chicken, 2 cups of corn (I use frozen corn, no need to thaw it), 1 packet (2 Tbsp) Ranch seasoning, 1/2 tsp garlic powder, 1/2 tsp, onion powder, 1/2 tsp celery seed, 1/2 tsp salt (Note: I use coarse salt. If using table salt, use less).
Add 1/4 cup -1/2 cup of buffalo sauce depending on how much spice you’d like. Note: I use 1/4 cup when making it for my family so it’s not too overpowering for the kids. Let simmer 5 minutes.
Grab 4oz soften cream cheese and cut into smaller cubes to help it melt. Note: if you didn’t leave it on counter to soften, simply pop it in the microwave (transfer from foil wrap to a microwave safe dish before microwaving). Stir the cream cheese.
Continue simmering while stirring often until the cheese is melted into the soup.
Ladle into bowls and serve hot.
Slow Cooker Option
This recipe can easily be made in your slow cooker with just a few modifications.
Start with whole, uncooked chicken breasts. Lay them at bottom of crockpot and add everything but the cream cheese. Cook on high for 4 hours or on low for 6-8 hours.
One hour before serving, remove chicken breasts and shred them. Add them back into the slow cooker along with the diced cream cheese. Cook for 1 more hour before serving.
Storage, Freezing + Reheating Leftovers
Fridge:
Store in refrigerator for up to 4 days, in an airtight container to keep fresh.
Freezer:
Let cool, then freeze in a sealed container for up to 2–3 months. Check out my tips for freezing soup here.
Reheat instructions:
Stovetop: Warm gently in a sauce pan over medium heat.
Microwave: Cover with a paper towel and heat in 30-second intervals until heated through.
What to serve with Buffalo Chicken Soup
- crusty bread + butter or garlic bread sticks
- celery & carrot sticks with Ranch Dip
- mini ham or turkey sliders on Hawaiian buns
- Side Salad
- Game-day extras like Bacon Wrapped Smokies, Pretzels and Dip or Pigs in a Blanket
FAQ’s
The spice level is totally adjustable. Start with 1/4 cup buffalo sauce, then add more to increase the heat level. You can also control the heat by using mild or hot buffalo sauce.
Yes! Repurposing leftovers into another meal is a great way to save money and avoid waste. Simply shred leftover chicken or cut it into small cubes to use in this recipe.
Absolutely. Diced celery, shredded carrots, or riced cauliflower are all great in this recipe. Just them in while soup is simmering to soften.
Creamy Buffalo Chicken Soup
Equipment
- large soup pot
- can opener
- wooden spoon
Ingredients
- 2 cups shredded chicken
- 4 cups chicken broth
- 1 14 oz can fire roasted diced tomatoes
- 1 14 oz can navy beans drained and rinsed
- 2 cups frozen corn
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp celery seed (not celery salt)
- 2 tbsp ranch seasoning (one packet)
- ½ tsp kosher salt (if using table salt, use less)
- ¼ cup buffalo sauce (I like this one or this one)
- 4 oz cream cheese
Instructions
- Note: You will want to use soften cream cheese for this recipe to prevent clumps and give soup a nice, silky broth, so leave it on counter for approx 30 mins before you start cooking.
- In a large pot over medium heat, add 4 cups of chicken broth, 1 can fire roasted tomatoes, 1 can navy beans (drained and rinsed). Bring just to a simmer.
- Stir in 2 cups shredded chicken, 2 cups of corn (I use frozen corn, no need to thaw it), 1 packet (2 Tbsp) Ranch seasoning, 1/2 tsp garlic powder, 1/2 tsp, onion powder, 1/2 tsp celery seed, 1/2 tsp salt (Note: I use coarse salt. If using table salt, use less).
- Add 1/4 cup -1/2 cup of buffalo sauce depending on how much spice you'd like. Note: I use 1/4 cup when making it for my family so it's not too overpowering for the kids. Let simmer 5 minutes.
- Grab 4oz soften cream cheese and cut into smaller cubes to help it melt. Note: if you didn't leave it on counter to soften, simply pop it in the microwave (transfer from foil wrap to a microwave safe dish before microwaving). Stir the cream cheese.
- Continue simmering while stirring often until the cheese is melted into the soup.
- Ladle into bowls and serve hot.
