Buffalo Chicken Chili Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spicy buffalo chicken chili loaded with shredded chicken, white beans, corn, and fire-roasted tomatoes. This rich, hearty soup delivers bold buffalo flavor balanced with cream and blue cheese toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless skinless chicken thighs (patted dry OR rotisserie chicken (see notes))
- 1/2 large yellow onion, chopped
- 1/2 cup chopped celery
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- ¼ cup flour
- 2 14.5 oz. cans Great Northern beans, drained and rinsed
- 1 15 oz. can sweet corn, drained and rinsed
- 1 15 oz. can cream style corn
- 1 14 oz. can fire roasted diced tomatoes ((with juices))
- 5 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 1/2 cup Frank's RedHot Buffalo Wings Sauce
- 1 tablespoon chicken bouillon
- 1 tablespoon chili powder
- 2 tsps EACH smoked paprika, ground cumin
- 1/2 tsp EACH dried oregano, salt, pepper
- 4 oz. cream cheese cubed, softened
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 2312mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1009mg
- Calcium
- 155mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.