Buffalo Chicken Soup
If you love buffalo sauce and all things spicy, you’re going to love this buffalo chicken soup. It’s the perfect spicy soup for a chilly fall or winter day and is fairly customizable!
- Prep Time: 10 Minutes
- Cook Time: 4 Hours
- Total Time: 4 Hours and 10 Minutes
- Yield: 8 Servings 1x
Ingredients
Scale
- 2 large chicken breasts
- 4 cups chicken broth
- 1 cup buffalo sauce
- 1 cup celery, thinly sliced
- 1 can chili beans
- 1/2 cup heavy cream
- 1 shallot, diced
- 4 cloves garlic, minced
- 4 oz cream cheese
- 1 TBSP olive oil
- Optional – Cilantro & green onion for garnish
Instructions
- First, heat the olive oil in a saucepan over medium heat. Add the shallot and celery, sauté until both are translucent. Then, add in the minced garlic and sauté until fragrant.
- While the veggies are sautéing, place the chicken, buffalo sauce, and chicken broth into the slow cooker. Add the veggies to the slow cooker, stir well, and cook for 4 hours on high.
- After the 4 hour mark, put your slow cooker in the “keep warm” mode. Remove the chicken breasts and shred. Then, add the shredded chicken back into the slow cooker and add in the cream cheese.
- When the cream cheese has melted into the buffalo chicken soup, add in the heavy cream and stir until smooth. Top with cilantro and green onion and enjoy!
Find it online: https://enrootkitchen.com/buffalo-chicken-soup/