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Slow Cooker Buffalo Chicken Soup Recipe

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4.2 from 3 reviews

This Slow Cooker Buffalo Chicken Soup is a creamy, spicy, and comforting dish perfect for cozy meals. Packed with shredded rotisserie chicken, fire-roasted tomatoes, sweet corn, and Great Northern beans, it’s flavored with tangy buffalo sauce, salsa verde, and ranch seasoning. The addition of cream cheese and cheddar melts into the soup for a rich, velvety texture. Serve with optional toppings like jalapeño, sour cream, cilantro, and blue cheese crumbles for an extra burst of flavor.

  • Total Time: 3 hours 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon vegetable oil, optional, for sautéing
  • 1 medium yellow onion, diced (about 1 cup)
  • 1 teaspoon garlic, minced
  • 4 cups (32 ounces / 960 g) chicken broth
  • 3 cups (420 g) shredded rotisserie chicken (about 1 whole chicken)
  • 1 can (16 ounces) fire-roasted diced tomatoes, drained
  • 1 can (15 ounces) sweet corn, drained
  • 1 can (15 ounces) Great Northern beans, drained and rinsed
  • ½ cup (128 g) buffalo sauce
  • ½ cup (128 g) salsa verde
  • ½ teaspoon dried oregano
  • 1 tablespoon ranch seasoning
  • 8 ounces cream cheese, cubed and at room temperature
  • 1 cup (113 g) mild cheddar cheese, shredded, plus more for topping
  • Salt and pepper, to taste

For Serving (Optional)

  • Diced jalapeño
  • Sour cream
  • Fresh cilantro
  • Extra buffalo sauce
  • Blue cheese crumbles

Instructions

  1. Sauté Aromatics: Heat the vegetable oil in a skillet over medium heat. Add the diced onion and cook for 5 to 7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release its flavor. Transfer this aromatic mixture to the slow cooker bowl.
  2. Add Soup Ingredients: Pour in the chicken broth, then add shredded rotisserie chicken, drained fire-roasted diced tomatoes, sweet corn, and rinsed Great Northern beans. Stir in buffalo sauce, salsa verde, dried oregano, and ranch seasoning until well combined.
  3. Slow Cook the Soup: Cover the slow cooker and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours. This allows all the flavors to meld and the soup to heat through thoroughly.
  4. Add Cheeses and Melt: Stir in cubed cream cheese and shredded mild cheddar cheese. Cover and cook on HIGH for another 15 to 20 minutes, stirring once or twice, until the cheeses have fully melted and the soup takes on a creamy, smooth texture.
  5. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, topped with optional diced jalapeño, sour cream, fresh cilantro, extra buffalo sauce, blue cheese crumbles, and additional shredded cheddar cheese to your preference.

Notes

  • Using rotisserie chicken speeds up preparation, but you can cook and shred your own chicken breast or thighs if preferred.
  • Draining canned ingredients like tomatoes, corn, and beans prevents the soup from becoming too watery.
  • If you prefer less spice, reduce the amount of buffalo sauce or choose a mild variety.
  • For a thicker soup, use less chicken broth or cook uncovered for the last 30 minutes to reduce consistency.
  • This soup freezes well—store in airtight containers for up to 3 months and reheat gently on the stove or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 20 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/slow-cooker-buffalo-chicken-soup-recipe/