Buffalo Chicken Soup

A flavorful soup made with chicken, buffalo sauce, cannellini beans, and spices, garnished with blue cheese crumbles and cilantro.

This Buffalo Chicken Soup combines the warmth of soup with the bold flavors of buffalo wings, starting with browned chicken breast pieces and sautéed red onion, garlic, and celery. Seasoned with thyme, oregano, smoked paprika, and black pepper, it’s simmered with chicken broth, buffalo sauce, diced tomatoes, and cannellini beans for added texture and depth. Topped with blue cheese crumbles and fresh cilantro, this soup delivers a creamy, tangy contrast to the spicy base, making it perfect for buffalo sauce enthusiasts looking for comforting heat.

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Fresh
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 red onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced

Pantry
1 can (14.5 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 tbsp olive oil
4 cups chicken broth
1/2 cup buffalo sauce

Spices and Seasonings
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper

Optional Garnishes
Blue cheese crumbles
Fresh chopped cilantro

Preparation

  • Cut the chicken into bite-sized pieces.
  • Finely chop the onion, dice the celery, and mince the garlic.
  • Drain and rinse the beans.
  • Open the tomatoes and measure out the broth and buffalo sauce.

Cooking

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion and celery and sauté for 4–5 minutes until softened.
  • Stir in garlic and cook 30 seconds until fragrant.
  • Add chicken pieces and season with thyme, oregano, smoked paprika, salt, and pepper.
  • Cook for 4–6 minutes, stirring occasionally, until the chicken is lightly browned and mostly cooked through.
  • Pour in chicken broth and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
  • Stir in buffalo sauce and beans.
  • Bring to a gentle boil, then reduce heat to low.
  • Simmer uncovered for 15–20 minutes, until the chicken is tender and flavors are well blended.
  • Taste and adjust seasoning or buffalo sauce if you prefer more heat.

Serving

  • Ladle hot soup into bowls.
  • Top with blue cheese crumbles and fresh cilantro if desired.
  • Serve warm with crusty bread or a simple side salad.