30+ Irresistible Buffalo Chicken Soup Recipes for Any Diet

Buffalo chicken soup is the perfect way to enjoy all the classic flavors of buffalo wings in a warm, comforting bowl.

From creamy, rich soups to light and veggie-packed versions, there are endless ways to transform this zesty favorite into a satisfying meal.

Whether you’re a fan of traditional buffalo chicken soup with a spicy, creamy base or enjoy creative twists like low-carb, vegetable-rich, or even chili-style soups, there’s something here for every taste and diet.

In this article, we’ve gathered 30+ buffalo chicken soup recipes that range from hearty and filling to light and refreshing, each packed with flavor and designed to keep you cozy.

Perfect for game day, family dinners, or any night you want a quick and delicious meal with a kick, these recipes are guaranteed to please everyone at the table.

So grab your favorite toppings and dive into the world of buffalo chicken soup with these unique and tasty recipes!

30+ Irresistible Buffalo Chicken Soup Recipes for Any Diet

Buffalo chicken soup offers a delicious blend of creamy, spicy, and hearty flavors that’s easy to customize and make your own.

With options ranging from classic creamy versions to veggie-packed, low-carb twists, there’s no shortage of variety in these 30+ buffalo chicken soup recipes.

Whether you’re in the mood for a rich, cheese-laden bowl or something lighter and full of fresh vegetables, each of these recipes brings the bold, tangy flavors of buffalo chicken to life in a warm and satisfying way.

Try a few different recipes to discover your favorite, and don’t be afraid to add your own flair with toppings and spices.

These soups are versatile, easy to prepare, and perfect for warming up any occasion.

Enjoy exploring the flavors and experimenting with new twists as you embrace the zesty comfort of buffalo chicken soup!

Buffalo Chicken Cheddar Soup

This Buffalo Chicken Cheddar Soup combines the classic flavors of buffalo chicken with creamy, melted cheddar for a rich and satisfying dish. The tangy buffalo sauce adds a bold kick, while tender chicken and hearty vegetables make this soup filling enough for a meal. Perfect for game day gatherings or a cozy night in, this soup is both comforting and spicy, striking a balance that buffalo chicken lovers will adore.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup buffalo sauce (adjust to taste)
• Salt and pepper, to taste
• 2 tbsp green onions, chopped (for garnish)
• Crumbled blue cheese (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened (about 5 minutes).
2. Add garlic and sauté for 1 minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Stir in the buffalo sauce and shredded chicken.
4. Reduce heat and stir in heavy cream. Add cheddar cheese gradually, stirring constantly to melt and incorporate.
5. Let the soup simmer on low for 10–15 minutes, allowing the flavors to blend.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with green onions and crumbled blue cheese if desired.

This Buffalo Chicken Cheddar Soup brings all the familiar flavors of buffalo chicken wings into a creamy, comforting bowl of soup. Each spoonful offers a blend of spicy, savory, and cheesy goodness that’s irresistible. Whether it’s paired with crusty bread or enjoyed on its own, this soup is bound to satisfy any craving for a cozy, flavorful meal.

Creamy Buffalo Chicken Tortellini Soup

Indulge in the fusion of creamy, spicy goodness with tender pasta in this Creamy Buffalo Chicken Tortellini Soup. The addition of cheese tortellini adds extra heartiness, making it a perfect main course soup. The warmth of buffalo sauce and creaminess of the broth create a robust flavor profile, while the pasta and shredded chicken bring texture and substance. Ideal for when you want a meal that’s both indulgent and satisfying, this soup is a guaranteed hit for buffalo chicken fans.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 package (9 oz) cheese tortellini
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: celery leaves for extra garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
2. Add garlic and cook for another minute until fragrant.
3. Pour in chicken broth, and add shredded chicken and buffalo sauce. Stir to combine.
4. Add the cheese tortellini and bring the soup to a simmer, cooking until tortellini is tender (about 7–8 minutes).
5. Reduce heat and stir in heavy cream and mozzarella cheese, stirring until cheese is melted and soup is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and celery leaves, if desired.

The Creamy Buffalo Chicken Tortellini Soup is a complete meal packed with layers of flavor and comforting textures. The cheesy tortellini adds a special touch, balancing the boldness of the buffalo sauce with a creamy, rich broth. This recipe is a great way to turn a favorite appetizer into a full-bodied soup that will warm you up on chilly days and leave you fully satisfied.

Buffalo Chicken Potato Soup

For a hearty, savory twist, this Buffalo Chicken Potato Soup combines spicy buffalo sauce with tender potatoes for a thick, satisfying bowl. The creamy potato base mellows the heat, making it a well-rounded choice for anyone who enjoys the flavor of buffalo sauce without too much spice. It’s a delicious way to incorporate potatoes and chicken into a comforting soup that’s perfect for cozy dinners or as an appetizer for gatherings.

Ingredients

• 1 lb boneless, skinless chicken thighs, cooked and shredded
• 2 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and cubed
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup half-and-half or heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)
• Crumbled bacon (optional)

Instructions

1. In a large pot, melt butter over medium heat. Add diced onion and sauté until softened.
2. Add garlic and cook for an additional minute until fragrant.
3. Add potatoes and chicken broth, bringing the mixture to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
4. Use a potato masher to gently mash some of the potatoes in the pot, creating a thicker consistency.
5. Stir in buffalo sauce, shredded chicken, and half-and-half. Allow to simmer for 5 minutes.
6. Add shredded cheddar cheese, stirring until melted. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives and crumbled bacon if desired.

The Buffalo Chicken Potato Soup is a hearty, flavorful dish that combines the best of creamy potato soup with the bold taste of buffalo chicken. With its thick texture and balanced spice, it’s a crowd-pleasing option that pairs wonderfully with a slice of bread or crackers. This soup is ideal for chilly days when you want something warming and deeply satisfying, offering a unique take on a classic comfort food combination.

Buffalo Chicken Cauliflower Soup

This Buffalo Chicken Cauliflower Soup is a low-carb, guilt-free option that doesn’t skimp on flavor. By substituting cauliflower for traditional potatoes or noodles, you get a creamy and hearty texture without the extra carbs. This soup is perfect for those following a keto or low-carb diet but still want the bold, spicy taste of buffalo chicken. It’s thick, satisfying, and surprisingly easy to make, making it an ideal choice for weeknight dinners or meal prep.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 head cauliflower, chopped into florets
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: crumbled blue cheese for topping

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté until soft and translucent.
2. Add garlic and cook for another minute until fragrant.
3. Add cauliflower and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 10–15 minutes, until cauliflower is tender.
4. Using an immersion blender, puree the soup until smooth and creamy. (Or transfer to a blender in batches.)
5. Add buffalo sauce, shredded chicken, and heavy cream, stirring to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley and crumbled blue cheese if desired.

The Buffalo Chicken Cauliflower Soup is an excellent low-carb alternative that’s still rich in flavor and texture. With its creamy base and spicy kick, it provides a satisfying meal without any heavy ingredients. It’s the perfect way to enjoy the flavors of buffalo chicken while keeping things light and healthy. Whether you’re watching carbs or simply love cauliflower, this soup is sure to become a favorite.

Buffalo Chicken Corn Chowder

For a creamy, comforting soup with a hint of sweetness, try this Buffalo Chicken Corn Chowder. The natural sweetness of corn pairs beautifully with the spicy buffalo sauce, creating a unique flavor combination that’s delicious and unexpected. The addition of cream and shredded chicken makes this chowder thick, hearty, and perfect for a cozy meal. It’s an inviting dish that’s both filling and flavorful, making it ideal for family dinners or game day gatherings.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 2 tbsp butter
• 1 small onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cups frozen corn
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, melt butter over medium heat. Add onion and celery, cooking until softened.
2. Add garlic and cook for another minute until fragrant.
3. Add the corn and chicken broth, bringing the mixture to a boil. Simmer for 10 minutes.
4. Use an immersion blender to blend half of the soup, leaving some texture intact.
5. Add shredded chicken, buffalo sauce, and heavy cream, stirring until well combined. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Buffalo Chicken Corn Chowder is a delightful fusion of spicy, sweet, and creamy elements. The corn adds a natural sweetness that balances the bold buffalo flavors, resulting in a rich and satisfying soup. It’s a warm, cozy meal that’s easy to prepare yet packed with flavor, perfect for chilly evenings or entertaining guests.

Buffalo Chicken White Bean Soup

This Buffalo Chicken White Bean Soup combines tender white beans with spicy buffalo chicken for a soup that’s both hearty and packed with protein. The creamy beans and spicy broth create a satisfying blend of textures, while the buffalo sauce adds a fiery kick. This soup is ideal for those who want a filling, nutritious meal with the bold flavors of buffalo chicken. It’s easy to make and reheats beautifully, making it a fantastic option for meal prep or leftovers.

Ingredients

• 1 lb boneless, skinless chicken thighs, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1/2 cup sour cream or Greek yogurt
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic and cook for another minute until fragrant.
3. Add white beans and chicken broth, bringing the mixture to a simmer.
4. Stir in buffalo sauce and shredded chicken, allowing the soup to cook for 10 minutes.
5. Reduce heat to low and stir in sour cream or Greek yogurt for added creaminess. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

The Buffalo Chicken White Bean Soup is a nourishing and flavorful option that’s ideal for when you need a protein-packed meal with a spicy twist. The creamy texture of the white beans complements the bold buffalo flavor, creating a balanced and satisfying soup. Perfect for a filling lunch or dinner, this soup brings together comfort and bold taste in every spoonful.

Buffalo Chicken and Spinach Soup

This Buffalo Chicken and Spinach Soup is a delightful, nutrient-packed twist on the classic buffalo chicken flavor. The addition of spinach gives the soup a burst of vitamins and minerals, while still keeping the spicy, creamy essence that makes buffalo chicken so popular. It’s a light yet satisfying soup that’s perfect for lunch or dinner, offering both boldness and a touch of freshness from the greens. This is a great way to sneak some extra veggies into your meal while still indulging in your favorite buffalo flavors.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• 4 cups fresh spinach, chopped
• Salt and pepper, to taste
• Fresh cilantro or green onions, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and sauté for another minute until fragrant.
3. Pour in chicken broth and bring to a simmer. Stir in the buffalo sauce and shredded chicken.
4. Reduce heat and add heavy cream, stirring to combine.
5. Add chopped spinach, stirring until wilted and fully incorporated into the soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or green onions.

The Buffalo Chicken and Spinach Soup is a great balance of spicy, creamy, and fresh flavors, with spinach adding a nutritious touch. It’s the perfect soup for anyone craving the bold flavor of buffalo chicken but looking to add some greens to their diet. Whether you’re cooking for a family dinner or need something quick for meal prep, this soup is sure to please!

Buffalo Chicken and Sweet Potato Soup

This Buffalo Chicken and Sweet Potato Soup is a warm, hearty, and slightly sweet take on the classic buffalo chicken soup. The sweetness of the roasted sweet potatoes balances beautifully with the spicy heat of buffalo sauce, making this a unique and satisfying dish. The creamy texture of the soup, combined with the tender chicken and the nutrient-rich sweet potatoes, makes it a perfect meal for chilly days. This soup is both filling and comforting, offering a great balance of flavors for a family-friendly dinner.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 medium sweet potatoes, peeled and cubed
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup coconut milk or heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
2. Add sweet potatoes and chicken broth, bringing to a simmer. Cook until the sweet potatoes are tender, about 10–12 minutes.
3. Use an immersion blender to puree part of the soup for a creamy texture while leaving some chunks of sweet potato intact.
4. Stir in shredded chicken, buffalo sauce, and coconut milk or heavy cream, simmering for another 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The Buffalo Chicken and Sweet Potato Soup combines the sweetness of sweet potatoes with the bold heat of buffalo chicken, creating a perfectly balanced and satisfying dish. The creamy coconut milk adds richness while still keeping the soup light and flavorful. This soup is a great option for those looking for a hearty yet healthy buffalo chicken recipe that’s perfect for colder weather.

Buffalo Chicken and Zucchini Soup

This Buffalo Chicken and Zucchini Soup is a light and refreshing take on buffalo chicken, with zucchini adding a mild flavor and extra nutrition. The soup is filled with lean chicken, spicy buffalo sauce, and the soft texture of zucchini, creating a dish that’s both flavorful and low in calories. It’s the perfect soup for those looking to enjoy buffalo chicken in a lighter, vegetable-forward way. The zucchini adds a lovely texture that complements the creamy broth, making this a great option for lunch or a light dinner.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 2 medium zucchinis, diced
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup unsweetened almond milk or heavy cream
• Salt and pepper, to taste
• Fresh basil or chives, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the zucchini and cook for another 3–4 minutes until the zucchini softens slightly.
3. Pour in chicken broth and bring the mixture to a simmer.
4. Stir in shredded chicken and buffalo sauce, cooking for another 5 minutes.
5. Add almond milk or heavy cream, adjusting the consistency to your preference. Stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil or chives.

The Buffalo Chicken and Zucchini Soup is a light, flavorful dish that still packs a punch with the spicy buffalo sauce. The zucchini adds a fresh crunch while the creamy base balances out the heat. Perfect for those who love buffalo chicken but are looking for a lighter soup option, this dish is easy to prepare and makes for a filling meal without the heaviness.

Buffalo Chicken and Broccoli Soup

If you’re craving something healthy yet satisfying, this Buffalo Chicken and Broccoli Soup hits all the right notes. Packed with protein from the chicken and vitamins from the broccoli, this soup offers a nutritious take on buffalo chicken while maintaining the signature spicy kick. The broccoli adds a crunchy texture and balances the creamy richness of the buffalo sauce and cream, making it a well-rounded dish. This soup is easy to make, perfect for a weeknight dinner or meal prep.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups broccoli florets
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in chicken broth and bring the soup to a simmer.
4. Add the broccoli florets and cook for 5–7 minutes, until tender but still bright green.
5. Stir in shredded chicken, buffalo sauce, and heavy cream, and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This Buffalo Chicken and Broccoli Soup brings together spicy buffalo flavors with the crunch and freshness of broccoli. The creamy base ties everything together, making each spoonful satisfying and comforting. It’s a great choice for those looking for a low-carb, nutrient-packed soup that’s quick to prepare but doesn’t sacrifice on flavor.

Buffalo Chicken and Potato Soup

For a heartier, more filling meal, this Buffalo Chicken and Potato Soup is perfect. The creamy potatoes absorb the heat of the buffalo sauce, while the shredded chicken adds protein and texture. The combination of savory ingredients and spicy buffalo sauce creates a balanced and rich flavor profile. This soup is great for those who want a comforting, classic-style potato soup with a spicy buffalo twist, making it a delicious choice for family dinners or gatherings.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 medium potatoes, peeled and cubed
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• Salt and pepper, to taste
• Shredded cheddar cheese, for topping (optional)
• Fresh chives, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Add the cubed potatoes and chicken broth, bringing to a boil. Reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
3. Use an immersion blender to puree some of the soup for a creamier consistency while leaving some potato chunks for texture.
4. Stir in shredded chicken, buffalo sauce, and heavy cream, simmering for an additional 5–7 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with shredded cheddar cheese and fresh chives.

The Buffalo Chicken and Potato Soup is a comforting and satisfying meal that combines the richness of creamy potatoes with the bold flavors of buffalo chicken. This soup is perfect for anyone who loves classic potato soup but wants something a little spicier and more exciting. The addition of cheddar cheese and chives takes this dish to the next level, making it a hearty favorite for any occasion.

Buffalo Chicken Tortilla Soup

This Buffalo Chicken Tortilla Soup is a flavorful fusion of classic tortilla soup with the bold, spicy taste of buffalo chicken. With a rich broth, crispy tortilla strips, and a spicy buffalo sauce kick, this soup is a crowd-pleaser for anyone who loves both Mexican and spicy flavors. It’s perfect for a cozy dinner or a festive game-day meal, and it’s easy to customize with your favorite toppings, such as avocado, cheese, or sour cream. This soup is sure to warm you up from the inside out with its zesty, creamy taste.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup corn kernels (frozen or fresh)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Tortilla strips, for garnish
• Sour cream, shredded cheese, and sliced avocado, for topping (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced tomatoes, chicken broth, buffalo sauce, corn, cumin, and chili powder to the pot, stirring to combine.
3. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Stir in shredded chicken and cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with crispy tortilla strips, sour cream, shredded cheese, and sliced avocado.

The Buffalo Chicken Tortilla Soup brings together the savory flavors of tortilla soup with a spicy buffalo chicken twist. The combination of crunchy tortilla strips, creamy toppings, and flavorful broth makes this soup irresistible. Whether served as a main dish or a fun appetizer, this hearty soup is perfect for any occasion, offering a bold and satisfying flavor that everyone will love.

Buffalo Chicken and Cauliflower Soup

This Buffalo Chicken and Cauliflower Soup is a perfect option for anyone looking to enjoy a low-carb, keto-friendly twist on the classic buffalo chicken soup. The cauliflower gives the soup a creamy texture, while still keeping the soup light and healthy. The spicy buffalo sauce adds a zesty kick that pairs beautifully with the tender, shredded chicken. This soup is ideal for those on a keto or low-carb diet but still craving that rich, comforting buffalo chicken flavor.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cups cauliflower florets
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add cauliflower florets and chicken broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until the cauliflower is tender.
3. Use an immersion blender to puree the soup, leaving a few cauliflower pieces for texture, creating a creamy consistency.
4. Stir in shredded chicken and buffalo sauce. Simmer for another 5 minutes.
5. Add heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The Buffalo Chicken and Cauliflower Soup offers a great low-carb, keto-friendly option for buffalo chicken lovers. The cauliflower provides a creamy base without adding too many carbs, while the buffalo sauce gives it a satisfying, spicy flavor. Whether you’re following a keto diet or just looking for a healthier version of buffalo chicken soup, this recipe delivers on taste without compromising on richness.

Buffalo Chicken Chili Soup

This Buffalo Chicken Chili Soup is the perfect marriage between buffalo chicken and chili. With a hearty mix of beans, shredded chicken, and spicy buffalo sauce, this soup is filling, flavorful, and packed with bold flavors. The chili base is enhanced with the tangy heat of buffalo sauce, and the beans make it a more substantial meal. This soup is ideal for colder months or game-day gatherings, offering a comforting yet spicy dish that’s sure to please a crowd.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 2 tbsp olive oil
• 1 small onion, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup corn kernels (optional)
• Salt and pepper, to taste
• Shredded cheddar cheese, for topping
• Sour cream, for topping
• Green onions, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add shredded chicken, kidney beans, black beans, chicken broth, buffalo sauce, cumin, and chili powder. Stir to combine.
3. Bring to a boil, then reduce the heat and simmer for 15–20 minutes to let the flavors meld.
4. Stir in corn kernels if using, and season with salt and pepper to taste.
5. Serve hot, topped with shredded cheddar cheese, sour cream, and green onions.

The Buffalo Chicken Chili Soup is a bold, filling soup that combines the heartiness of chili with the spicy tang of buffalo chicken. The beans and corn add substance, making it a complete and satisfying meal. Whether served on a chilly evening or for a fun game-day snack, this soup is sure to be a hit with those who enjoy a bit of heat with their chili.

Buffalo Chicken and Carrot Soup

For a fresh and light twist, this Buffalo Chicken and Carrot Soup brings together the creamy, spicy buffalo chicken flavor with the natural sweetness of carrots. The carrots soften beautifully in the broth, and their sweetness helps balance the heat from the buffalo sauce, creating a deliciously unique flavor profile. This soup is an excellent choice for those looking for a lighter meal that’s still full of bold flavors, and it’s packed with nutrients from the carrots and chicken.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 tbsp olive oil
• 1 small onion, diced
• 4 large carrots, peeled and chopped
• 4 cups chicken broth
• 1/2 cup buffalo sauce (adjust to taste)
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add chopped carrots and chicken broth, bringing the soup to a boil. Reduce heat and simmer for 15 minutes or until the carrots are tender.
3. Use an immersion blender to puree the soup for a smooth, creamy texture. (Alternatively, you can blend in batches using a regular blender.)
4. Stir in shredded chicken, buffalo sauce, and heavy cream. Simmer for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The Buffalo Chicken and Carrot Soup is a light and vibrant soup that brings a refreshing sweetness from the carrots to balance the spicy buffalo sauce. The creamy texture, combined with the zesty chicken, makes it a comforting yet slightly lighter option compared to traditional buffalo chicken soups. It’s perfect for those who enjoy bold flavors but are looking for a healthy and veggie-packed soup option.

Note: More recipes are coming soon!