Creamy Buffalo Chicken Soup
A cozy, creamy, slightly spicy chicken soup with all the flavors of buffalo chicken dip, but hearty enough to call dinner. Loaded with tender shredded chicken thighs, melty cheddar, and just the right amount of heat. The perfect comfort food for a chilly night!
- Prep: 15 minutes
- Cook: 30–35 minutes
- Total: 45–50 minutes
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The recipe
Yield: 6 servings
Ingredients
For the Soup
For Serving
How to make it
Sauté the vegetables.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and poblano peppers. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Build the flavor.
Stir in the minced garlic, dried parsley, chives, smoked paprika, and a generous pinch of salt and black pepper. Cook for another 1–2 minutes, stirring frequently, until fragrant.
Cook the chicken.
Add the chicken thighs and pour in 3 cups of chicken broth. Season with additional salt and pepper. Bring to a gentle simmer, partially cover, and cook for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
Shred the chicken.
Remove the cooked chicken from the pot and transfer it to a cutting board or bowl. Using two forks, shred the chicken into bite-sized pieces. Set aside.
Make it creamy.
Reduce the heat to low. Add the softened cream cheese to the broth, stirring until completely melted and incorporated. It may take a few minutes for the cream cheese to fully blend into the broth.
Bring it all together.
Return the shredded chicken to the pot. Stir in the buffalo sauce, salsa verde, and freshly shredded cheddar cheese. Simmer gently for another 5–10 minutes, stirring occasionally, until the cheese has melted and everything is creamy and heated through.
Adjust and finish.
If the soup is thicker than you'd like, add a splash of additional chicken broth until you reach your preferred consistency. Taste and adjust the salt, pepper, or buffalo sauce as needed. Remove from the heat and stir in the chopped cilantro.
Load up the toppings!
Ladle the warm soup into bowls and top with crispy garlic, avocado, a generous sprinkle of freshly shredded cheddar, a dollop of plain Greek yogurt, and fresh cilantro. Serve immediately and enjoy!
Corinne's tips
Chicken thighs vs. breasts:
I love using chicken thighs because they stay extra tender and juicy, but boneless, skinless chicken breasts work just as well. Just be careful not to overcook them.
Adjust the spice level:
Start with ½ cup buffalo sauce if you prefer a milder soup, then add more to taste.
Freshly shred your cheese:
Shredding your own cheddar makes a difference! It melts more smoothly into the soup and gives it that extra creamy texture.
Don't skip the toppings:
The crispy garlic adds a delicious crunch, the avocado brings richness, and the Greek yogurt balances out the heat. Together, they're so good!
Make it extra creamy:
Let your cream cheese soften at room temperature before adding it to the pot. Keep the heat low when stirring in the cheese to prevent separation.
Adjust the consistency:
Since we're skipping the white beans, start with just 3 cups of broth. You can always add more if you prefer a soupier version.
Make it ahead:
This reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth to loosen it up.