BUFFALO CHICKEN CHILI SOUP
BUFFALO CHICKEN CHILI SOUP literally could not sound, taste, or look better right now!
A slightly spicy, super creamy brothy soup with chunks of shredded chicken, juicy corn, fire roasted tomatoes and white beans is what we’re all about these days.
It’s soup season people!
We could not be more excited to be trying new soup recipes and loving them!
This Taco Soup was a dream come true the first time we made it and now we can’t stop thinking about it.
And this cheesy Buffalo Chicken Chili Soup is just the same.
You will notice it’s called a “Chili Soup” which might seem contradicting.
BUT it’s totally a little bit of both. The perfect chunkiness paired with the perfect brothy-ness makes it not quite a chili but not quite a soup.
Best part about this Buffalo Chicken Chili Soup is that it’s slow cooker. Put it all together in the morning and let it melt all day and fill your house with the best smells!
And this recipe uses rotisserie chicken which is all around so much easier and quicker!
Cream cheese is added to this recipe to give it it’s creamy-ness without it being too heavy. We used 1/3 less fat to keep it light but still retain that thicker consistency.
BUFFALO CHICKEN CHILI SOUP
Notes
IF YOU WANT IT SPICIER, ADD MORE BUFFALO SAUCE AFTER IT'S COOKED & BEEN TASTED
ADAPTED FROM: SLOW COOKER GOURMET
Ingredients
- 1 SMALL ROTISSERIE CHICKEN, PULLED & SHREDDED
- 15 OUNCES CAN WHITE NAVY BEANS, DRAINED & RINSED
- 14.5 CAN OUNCES FIRE ROASTED TOMATOES, DRAINED
- 4 CUPS CHICKEN BROTH, FAT FREE / LOW SODIUM
- 1/2 CUP BUFFALO WING SAUCE (FRANKS)
- 1 CUP FROZEN CORN OR 15 OUNCES CAN CRISP CORN
- 1/2 TEASPOON ONION POWDER
- 1/2 TEASPOON GARLIC POWDER
- 1/2 TEASPOON DRIED CILANTRO
- S&P TO TASTE
- 8 OUNCES CREAM CHEESE, 1/3 LESS FAT
- CHEDDAR CHEESE FOR SERVING
- FRESH CILANTRO FOR SERVING
- AVOCADO FOR SERVING
Instructions
SLOW COOKER:
- COMBINE ALL INGREDIENTS IN SLOW COOKER EXCEPT CREAM CHEESE AND CHEDDAR
- MIX WELL
- PLACE BLOCK OF CREAM CHEESE ON TOP
- COOK ON LOW FOR 6-8 HOURS OR HIGH FOR 4 HOURS
- ONCE COOKED MIX GENTLY TO BLEND IN CREAM CHEESE
- TOP WITH FRESH CILANTRO, SHREDDED CHEDDAR CHEESE, AND AVOCADO
INSTANT POT:
- COMBINE ALL INGREDIENTS EXCEPT CREAM CHEESE AND CHEDDAR IN INSTANT POT
- MIX WELL
- CLOSE LID AND MAKE SURE VENT IS SEALED
- CLICK "MANUAL" & "PRESSURE COOK" ON HIGH FOR 5 MINUTES
- ONCE TIMER BEEPS, NATURAL RELEASE FOR 10 MINUTES
- RELEASE REST OF PRESSURE BY TURNING VENT TO OPEN AND LET OUT PRESSURE/ STEAM UNTIL THE METAL PIN DROPS
- OPEN LID AND MIX
- PLACE CREAM CHEESE IN A SMALL BOWL AND MICROWAVE FOR 30 SECONDS TO MELT
- MIX AND MICROWAVE 30 SECONDS AGAIN
- ADD IN A CUP OF BROTH FROM THE SOUP TO THE BOWL AND MIX UNTIL SMOOTH
- POUR CREAM CHEESE MIXTURE INTO SOUP AND MIX WELL UNTIL CREAMY
- SERVE WITH CHEDDAR CHEESE, AVOCADO & FRESH CILANTRO
Much love & stay warm,
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