The Ultimate Cheesy Buffalo Chicken Soup: Spicy, Creamy, and Incredibly Comforting

Are you a fan of the bold, zesty flavor of buffalo chicken wings? Do you crave hearty, warming soups that chase away the chill of winter? Then get ready to meet your new favorite comfort food: Cheesy Buffalo Chicken Soup. This recipe takes everything you love about classic buffalo chicken – the fiery hot sauce, the savory chicken, and the cool, creamy elements – and transforms it into a rich, velvety cheddar cheese soup that’s utterly irresistible. It’s a spicy, warm-you-up meal featuring tender chicken breast and a subtle sweetness from carrots, all swimming in a gloriously cheesy broth.

Buffalo chicken recipes hold a special place in my heart. Over the years, I’ve explored various ways to incorporate this beloved flavor combination into different dishes, from buffalo mac and cheese to buffalo chicken chili. There’s something undeniably satisfying about that iconic duo of hot sauce and chicken, especially when the weather turns cold. Picture those chilly Pennsylvania Novembers, where bundling up and cranking up the heat become daily rituals. That’s precisely when a steaming bowl of spicy, cheesy goodness hits the spot.

Why This Cheesy Buffalo Chicken Soup is a Must-Try

Soup is my ultimate go-to dinner for several compelling reasons. It’s often a one-pot wonder, offering incredible comfort and the perfect antidote to any crazy winter weather raging outside. This Cheesy Buffalo Chicken Soup exemplifies all these qualities and more. It’s incredibly flavorful, wonderfully creamy, and delivers just the right amount of heat to warm you from the inside out.

The Inspiration Behind the Soup: From Dip to Dinner

The journey to creating this soup naturally began with buffalo chicken dip. I started pondering: could this beloved appetizer be transformed into a satisfying dinner? Given its foundation of rich cheddar cheese, the leap to a cheese soup seemed logical. Why not combine chicken, hot sauce, and cheddar into a hearty soup? And just like that, Cheesy Buffalo Chicken Soup was born. It’s spicy, it’s cheesy, and it’s packed with flavor – everything you could possibly want in a bowl of soup, and then some.

This recipe builds upon the foundation of my popular roasted jalapeno soup, incorporating a similar creamy base. For the vegetables, I specifically chose carrots. This isn’t just for their sweetness and earthy notes; it’s a nostalgic nod to the classic way you enjoy buffalo chicken wings – often served with carrot sticks for dipping into ranch or blue cheese dressing. They add a lovely balance to the richness and spice of the soup.

Expert Tips for a Perfectly Creamy and Spicy Soup

Cheese Melting Magic

Here’s a quick tip for achieving that wonderfully smooth, lump-free cheese soup: shredded cheese melts significantly quicker and more evenly than cubed cheese. I often opt for pre-shredded cheddar when it’s on sale for convenience. However, if you’re using a block of cheese, take the extra minute to grate it yourself before adding it to the soup. Freshly grated cheese often melts even better because it lacks the anti-caking agents found in some pre-shredded varieties.

Choosing Your Chicken

While I personally enjoy the rich flavor and texture of dark meat chicken (which you might see in some of my recipe photos, like shredded chicken quarters), I’ve specifically written the recipe below using boneless, skinless chicken breast. This is purely for efficiency and speed. Chicken breast cooks faster and is incredibly easy to shred or cube, making this soup a perfect weeknight meal. Feel free to use whichever cut you prefer, just adjust cooking times accordingly.

Mastering the Heat Level

The beauty of Cheesy Buffalo Chicken Soup is that you can customize the spice level exactly to your preference. My strongest recommendation is to add hot sauce incrementally. Start with a smaller amount, taste, and then add more if you desire extra heat. It’s always easier to add more spice than to try and tone down a soup that’s become too fiery. If you do accidentally overdo it, don’t despair! A dollop of sour cream or even a splash of milk or extra cheese can help mellow the heat and bring balance back to your bowl.

Serving and Customizing Your Buffalo Chicken Soup

Delicious Serving Suggestions

This soup is incredibly satisfying on its own, but a few simple additions can elevate the experience. Serve it with crusty bread for dipping, or with a side of corn chips for an extra crunch, reminiscent of tortilla chips with buffalo dip. A light green salad can provide a refreshing contrast to the richness of the soup. Don’t forget the toppings! A sprinkle of crumbled blue cheese, thinly sliced green onions, or a drizzle of ranch or blue cheese dressing can add an extra layer of flavor and texture that truly complements the buffalo profile.

Variations to Make It Your Own

• Different Cheeses: While cheddar is classic, try mixing in some Monterey Jack for extra creaminess, or a touch of cream cheese for a richer, tangier note.
• Extra Vegetables: Sautéed celery (another classic wing accompaniment), bell peppers, or even a handful of frozen corn can be added for more texture and nutrients.
• Rotisserie Chicken: For an even quicker meal, use pre-cooked rotisserie chicken. Simply shred it and add it at the end.
• Smokier Flavor: A pinch of smoked paprika can add a wonderful depth to the soup.
• Vegetarian Option: While it wouldn’t be “buffalo chicken,” you could adapt this concept using plant-based chicken alternatives and vegetable broth for a spicy, cheesy vegetable soup.

Storage and Reheating Tips

Leftover Cheesy Buffalo Chicken Soup is a real treat! Store any uneaten soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating or sticking to the bottom. You might need to add a splash of milk or chicken broth to thin it out slightly, as it can thicken in the fridge. Avoid boiling, as high heat can cause the cheese to become oily or grainy.

Frequently Asked Questions About Cheesy Buffalo Chicken Soup

Q: What kind of hot sauce should I use for buffalo chicken soup?
A: Frank’s RedHot Original is the traditional choice for buffalo flavor and is highly recommended. However, feel free to use your favorite cayenne pepper-based hot sauce.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup reheats beautifully. In fact, the flavors often deepen overnight. Just follow the storage and reheating tips mentioned above.

Q: My cheese soup turned out grainy. What went wrong?
A: Grainy cheese soup usually happens for a few reasons:

1. Adding cold cheese directly to hot, boiling liquid. Ensure your soup is simmering gently and the cheese is at room temperature if possible.
2. Using pre-shredded cheese with high anti-caking agents. Freshly grated cheese melts smoother.
3. Overheating the soup after adding the cheese. Always turn off the heat before stirring in the cheese and avoid bringing it to a boil afterward.

Q: Can I use different chicken cuts?
A: Yes, you can use boneless, skinless chicken thighs for a richer flavor, or even pre-cooked rotisserie chicken for extra convenience. Adjust cooking times as needed.

Enjoyed this cheesy soup? Be sure to explore my other comforting recipes like broccoli cheddar soup and creamy chicken pot pie soup for more delicious meal ideas.

Cheesy Buffalo Chicken Soup

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Cheesy Buffalo Chicken Soup is a spicy warm-you-up cheddar cheese soup with chicken breast and carrots, inspired by everyone’s favorite buffalo chicken wings.

Ingredients

• 1 tablespoon vegetable or olive oil
• 1 small boneless skinless chicken breast cut into 1/2 inch pieces, patted dry, and lightly salted
• 2 tablespoons unsalted butter
• Kosher salt, to taste
• 1/2 cup chopped onion
• 1 carrot, peeled and chopped
• 1 clove garlic, minced
• 2 tablespoons all purpose flour
• 2 cups chicken stock or broth
• 1 cup shredded cheddar cheese
• 1/4 cup whole milk
• 2-4 tablespoons hot sauce

Instructions

1. In a Dutch oven or large pot, heat the oil. Once hot, add the chicken in a single layer. Cook for 3-4 minutes or until brown then flip and cook until no longer pink in the middle, another 3-4 minutes. Transfer the chicken to a bowl and keep warm.
2. Add the butter to any meat drippings left in the pan. Once melted, add onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and cook 1 minute.
3. Stir in the flour until everything is coated and a roux (paste) is formed. Slowly whisk in the broth, scraping up any brown bits left on the bottom of the pan. Bring to a boil.
4. Once boiling, turn the heat down to a simmer. Simmer until the soup slightly thickens, about 3-5 minutes.
5. Taste and add salt as necessary. Depending on how salty the broth is, you may need to add up to 1 teaspoon. Turn off the heat.
6. Add soup to a blender then pulse a few times to ensure it doesn’t explode out of the blender (hot liquid expands when blended). Blend until smooth.
7. Pour the soup back into the pot. Stir in the cheese until melted then stir in the milk, 2 tablespoons hot sauce, and chicken. Taste and add additional hot sauce and salt as necessary.

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