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

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed

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 Chicken

Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until browned on all sides (about 5-7 minutes).

Cook Vegetables

Add chopped onion, minced garlic, and diced celery to the pot. Cook for another 2-3 minutes until the onion turns translucent.

Add Herbs and Seasonings

Stir in dried thyme, oregano, smoked paprika, salt, and black pepper.

Add Liquids and Beans

Pour in chicken broth and buffalo sauce. Add diced tomatoes and drained cannellini beans.

Simmer Soup

Bring the soup to a simmer and cook for 20-25 minutes until chicken is fully cooked and flavors meld.

Garnish and Serve

Serve hot, optionally garnished with blue cheese crumbles and fresh cilantro.

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.