Buffalo Chicken Chili Soup Recipe

Buffalo Chicken Chili Soup Recipe

Make the Buffalo Chicken Chili Soup Recipe: a creamy, spicy one-pot soup with shredded chicken, beans, corn, and buffalo heat.

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Yield6

Ingredients

Instructions

Step 1: Sear the chicken

Season the boneless, skinless chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons of oil in a heavy pot until shimmering, then sear the thighs 2 minutes per side until they develop a quick golden crust. Remove the seared chicken to a plate and leave the flavorful drippings in the pot — they’ll be the base for building the soup’s early savory notes.

Step 2: Sweat the aromatics and build the roux

Lower the heat, melt 2 tablespoons butter with 1 tablespoon olive oil in the same pot, then raise to medium-high and add the chopped yellow onion, celery, and red bell pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the minced garlic and cook just 30 seconds until fragrant, then sprinkle in the flour and stir continuously for one minute — you should feel the mixture thicken into a pale roux that will cling to the vegetables.

Step 3: Assemble the soup base

Return the seared chicken to the pot and add the drained Great Northern beans, the cream-style corn, drained sweet corn, and the fire-roasted diced tomatoes with their juices. Pour in Frank’s RedHot Buffalo Wings Sauce, chicken bouillon, and scatter in the chili powder, smoked paprika, cumin, oregano, and the remaining salt and pepper. The pot now contains the full savory, spicy building blocks of the chili-soup.

Step 4: Thicken and add liquid

Whisk 2 tablespoons cornstarch with 1 cup of the chicken broth until smooth, then stir that slurry into the pot. Add the remaining chicken broth (about 4 more cups) and give everything one good stir so the roux, slurry, and solids are fully incorporated. The mixture should already look heartier and the color will start to shift toward a warm, buffalo-orange hue as the liquids and spices combine.

Step 5: Simmer until the chicken is tender

Cover the pot just long enough to bring the soup to a boil, then uncover and reduce to a steady simmer. Cook, stirring often so nothing sticks or scorches on the bottom, for 12–15 minutes or until the chicken is tender through to the bone and the base has thickened into a rich, stew-like consistency. Remove the chicken to a cutting board to rest and prepare for shredding.


Step 6: Shred the chicken and finish with cream cheese

Shred the cooled chicken into bite-sized pieces and stir it back into the pot so the meat warms and melds with the soup. Turn the heat to low and add the cubed, softened cream cheese, stirring continuously until it melts completely and the soup becomes glossy and smooth, about 2 minutes. Taste and adjust seasoning with salt, pepper, or extra buffalo sauce if you want more heat.

Step 7: Serve and garnish

Ladle the finished Buffalo Chicken Chili Soup into bowls and dress each serving with crumbled blue cheese, crushed tortilla chips, chopped avocado, a spoonful of sour cream, and a scattering of chopped cilantro or green onion for brightness. Serve immediately while hot; the soup should be creamy, flecked with white beans and corn, and studded with tender shredded chicken.


Notes