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
Ingredients
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
Instructions
Sauté the Chicken
Heat olive oil in a large pot over medium. Add chicken pieces and cook 5–7 minutes until browned on all sides.
Cook the Vegetables
Add onion, garlic, and celery. Cook 2–3 minutes until onion is translucent.
Add Herbs & Seasonings
Stir in thyme, oregano, smoked paprika, salt, and black pepper.
Add Liquids & Beans
Pour in chicken broth and buffalo sauce. Stir in diced tomatoes and drained cannellini beans.
Simmer the Soup
Bring to a simmer and cook 20–25 minutes until chicken is cooked through and flavors meld.
Garnish & Serve
Ladle into bowls and top with blue cheese crumbles and fresh cilantro, if desired. Serve hot.
In a large pot, heat the olive oil over medium heat. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Add the chopped onion, minced garlic, and chopped celery to the pot and cook for an additional 2-3 minutes, or until the onion is translucent.
Stir in the dried thyme, dried oregano, smoked paprika, salt, and black pepper.
Pour the chicken broth, buffalo sauce, diced tomatoes, and cannellini beans into the pot. Bring the soup to a simmer and let it cook for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.
Serve the buffalo chicken soup hot, garnished with blue cheese crumbles and chopped fresh cilantro if desired.
