Buffalo Chicken Soup
Ingredients:
1 tbsp vegetable oil
1 medium yellow onion, diced (about 1 cup)
1 tsp garlic, minced
4 cups chicken broth
3 cups rotisserie chicken, shredded and diced
1 can (16 oz) diced fire-roasted tomatoes, drained
1 can (15 oz) sweet corn, drained
1 can (15 oz) great northern beans, drained
½ cup buffalo sauce
½ cup salsa verde
½ tsp dried oregano
8 oz cream cheese, cubed, room temperature
1 cup shredded mild cheddar cheese, plus extra for topping
Salt and pepper, to taste
Toppings (optional):
Jalapeño, diced
Sour cream
Fresh cilantro, chopped
Extra buffalo sauce
Instructions:
Heat vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent (5-7 minutes). Add minced garlic and cook for another minute.
Pour in the chicken broth, then add the shredded chicken, tomatoes, corn, beans, buffalo sauce, salsa verde, and oregano. Bring to a simmer and let cook for about 15 minutes.
Reduce heat to low and stir in the cream cheese and shredded cheddar. Cook for 10-12 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.
Season with salt and pepper to taste.
Serve hot, garnished with your favorite toppings like jalapeños, sour cream, fresh cilantro, and extra cheese.
Notes:
If you prefer a spicier soup, add more buffalo sauce or diced jalapeños.
Substitute great northern beans with navy or cannellini beans if needed.
Store leftovers in an airtight container in the fridge for 3-4 days.
#BuffaloChicken #SpicySoup #ComfortFood