Could eating chicken wings get any better? Oh yeah baby, in the form of soup!
This Creamy Buffalo Chicken Soup is like eating a buffalo wild wings on a spoon and with no messy fingers!
An easy recipe ready in under 45 minutes, the bonus it’s low-carb! This recipe is made with chicken broth and fat-free cream cheese, no whipping cream, half-half or whole milk involved, so bring on the reduced-fat.
This Creamy Buffalo Chicken Soup is ah-mazing and I am not a big wing person, really I am not. I love chicken, but I hate, HATE chicken wings or should I say cleaning up children after eating wings. Sticky, gooey mess that without fail a barbecue smiley face either ends up on the sleeve of my shirt or my jeans, from my kids “hugging” me aka actually using me as a napkin.
I made this soup after my sister showed me a recipe from Crockpot Gourmet for Crockpot Buffalo Chicken Chili. I wanted to make it, but after reviewing it, I knew not all of my family would be big fans, mainly due to the beans and ground chicken. But that night I had my heart set on buffalo sauce, that is when this soup came into fruition.
Here is what my hubby said after her took a couple of bites, “this is the best thing you have ever made, ever!” WHAT? Gasp. Really, he has some big favorites. But he said this takes the cake, literally he would rather have this over cake.
So calling all you wing lovers out there and moms who despise messy faces, try this Creamy Buffalo Chicken Soup you won’t be disappointed in the flavor, it will taste just like the wings you are used to devouring.
Creamy Buffalo Chicken Soup is like eating a buffalo wild wings on a spoon and with no messy fingers!
- 1 ½ lbs. chicken thighs
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 can fire-roasted tomatoes
- ½ cup Frank’s RedHot Wings Buffalo Sauce
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 packet of Ranch dressing, 1 ounce dry mix
- 1 cup frozen corn
- 1 ½ tablespoon flour
- 8 ounces cream cheese, I used fat-free
- Salt and pepper to taste
- Blue cheese crumbles, topping
- Diced celery, optional
- Diced green onions, optional
In a Dutch-oven or large sauce pan, heat olive oil over medium-high heat. Add chicken thighs and season with salt and pepper, cook until a nice golden brown on each side and center cooked through.
Remove chicken from pan and set aside to cool. In the same pan, add the chicken broth, fire-roasted tomatoes, buffalo sauce, granulated garlic, onion powder, ranch packet and season with salt and pepper. Bring a boil, reduce heat to medium and let it simmer for 15 minutes. While it is simmer, chop chicken and set aside.
Meanwhile cut the cream cheese into cubes.
Once the soup has simmered for 15 minutes, remove ½ cup of the soup and add in 1 ½ tablespoon of flour and whisk together until smooth. Pour back into the pot and add in chicken and cream cheese chunks. Cover and let it cook for 5 minutes. Remove lid and stir, until the cream cheese has completely mixed in and melted into the soup. Add in corn, cover and simmer 10 minutes over low heat.
Remove soup from heat and let it sit for 5-10 minutes.
Serve and top soup with blue cheese crumbles, and optional items such as diced celery and green onions.