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

Building the Flavor Base
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 finely chopped red onion and 2 diced celery stalks, cooking for about 4–5 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.

Cooking the Chicken
Add 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) to the pot and cook for about 5–6 minutes, stirring occasionally, until lightly browned on the outside.

Adding the Broth and Tomatoes
Pour in 4 cups chicken broth and 1 can (14.5 oz) diced tomatoes, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer.

Seasoning the Soup
Stir in ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add ½ cup buffalo sauce, mixing well to incorporate all the flavors.

Adding the Beans
Stir in 1 can (15 oz) cannellini beans (drained and rinsed) and let the soup simmer for about 10–15 minutes, allowing the flavors to meld and the chicken to cook through completely.

Finishing and Serving
Taste and adjust seasoning if needed. Serve hot, optionally topped with blue cheese crumbles and fresh chopped cilantro for added flavor and contrast.