Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can diced tomatoes, drained
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1/4 cup ranch dressing (or 2 tablespoons ranch seasoning mix)
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for cornstarch slurry)
  • 2 green onions, sliced (for garnish)
  • 1/4 cup chopped fresh cilantro or parsley (for garnish)
  • Blue cheese crumbles (optional, for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Instructions

  1. Prep Ingredients: Dice the onion, celery, and carrots. Mince the garlic. Cut the chicken into bite-sized pieces.
  2. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
  3. Cook Chicken: Add chicken pieces to the pot. Season with smoked paprika, garlic powder, onion powder, black pepper, and salt. Cook, stirring occasionally, until chicken is no longer pink, about 5-7 minutes.
  4. Add Liquids and Seasonings: Pour in chicken broth and diced tomatoes. Stir in buffalo wing sauce and ranch dressing (or ranch seasoning mix). Bring to a simmer and let cook for 15 minutes, stirring occasionally.
  5. Incorporate Cheeses: Reduce heat to low. Add cream cheese cubes and stir until melted and fully incorporated, about 3-5 minutes. Stir in shredded cheddar cheese until melted. Add heavy cream and stir to combine.
  6. Thicken (Optional): If a thicker soup is desired, mix cornstarch and water in a small bowl to create a slurry. Stir into the soup and simmer for 2-3 minutes until slightly thickened.
  7. Taste and Adjust: Taste the soup and adjust seasoning with additional buffalo sauce, salt, or pepper if needed.
  8. Serve: Ladle soup into bowls. Garnish with green onions, cilantro or parsley, and blue cheese crumbles (if using). Serve hot with crusty bread or tortilla chips.

Tips

  • Adjust Spice Level: Increase or decrease buffalo sauce to suit your spice preference.
  • Make It Quicker: Use rotisserie chicken or pre-cooked chicken, shredded, and add it after sautéing vegetables.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
  • Freezing: Freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional Information (per serving, approximate)

  • Serves: 6
  • Calories: 420 kcal
  • Protein: 28g
  • Fat: 30g
  • Carbohydrates: 10g

Enjoy your spicy, creamy Buffalo Ranch Chicken Soup!