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 has a bold and spicy flavor with a slight tang from the buffalo sauce. The chicken is tender and juicy, complemented by the earthy flavors of the cannellini beans and diced tomatoes. The addition of thyme, oregano, and smoked paprika adds depth and warmth to the soup. Optional toppings of blue cheese crumbles and fresh cilantro provide a creamy and herbaceous finish to this hearty soup. Overall, it’s a satisfying and flavorful bowl of comfort food perfect for a chilly evening.

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
  • 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 cilantro, chopped

Instructions

  1. Prep Chicken:
    • Cut the chicken breasts into bite-sized pieces.
  2. Sauté Chicken:
    • In a large pot, heat olive oil over medium heat.
    • Add chicken pieces, cooking until browned on all sides (about 5-7 minutes).
  3. Cook Vegetables:
    • Introduce chopped onion, minced garlic, and diced celery to the pot.
    • Continue cooking for an additional 2-3 minutes until the onion turns translucent.
  4. Add Herbs and Seasonings:
    • Stir in dried thyme, dried oregano, smoked paprika, salt, and black pepper.
  5. Add Liquids and Beans:
    • Pour chicken broth and buffalo sauce into the pot, followed by adding diced tomatoes and drained cannellini beans.
  6. Simmer Soup:
    • Bring the mixture to a simmer, letting it cook for 20-25 minutes. Ensure the chicken is fully cooked and the flavors have melded.
  7. Garnish and Serve:
    • Serve hot. Optionally, garnish each serving with blue cheese crumbles and fresh chopped cilantro to taste.

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.