TEX-MEX BUFFALO CHICKEN SOUP

Buffalo chicken soup done Tex-Mex style! Overflowing with tender pieces of white meat chicken, black beans, corn, carrots, celery, onion and garlic with fiery red hot sauce and cream cheese to help put out the fire.

There’s toppings too! Don’t skip them because they really round things out and complete the soup. White cheddar cheese, sour cream and tortilla chips for dunking and scooping – you can even do avocado or a scoop of guacamole.

If you love the flavor of blue cheese with your buffalo wings you can use that instead. I am a blue cheese lover but not a buffalo wing lover. There’s no meat on them there bones.

How hot you make the soup is up to you. Start with a little hot sauce and work your way up to a lot, keep on going until you get to a heat level you’re comfortable with. You can add more to your individual bowl too if it’s not hot enough. {Use red hot sauce not buffalo wing sauce.}

It’s really important that you rinse your black beans well. Otherwise your soup will turn a Halloween shade of unappetizing purplish-black.

Lip-tingling. Seriously delicious. Comfort food.

Tex-Mex Buffalo Chicken Soup is a great choice for anyone who loves spicy, flavorful food because it packs a punch of bold and zesty flavors. The soup’s main ingredients, such as chicken, black beans, corn, and vegetables, are already flavorful on their own, but the addition of hot sauce and spices takes it to the next level. The soup has a perfect balance of heat and flavor that will satisfy anyone’s craving for something bold and spicy. Plus, it’s easy to customize the spiciness level to suit your taste, making it a versatile dish that can be enjoyed by anyone who loves Tex-Mex cuisine.

Here are some serving suggestions for Tex-Mex Buffalo Chicken Soup:

1. Toppings: The soup can be served with a variety of toppings, such as shredded cheese, diced avocado, sour cream, or sliced jalapenos. These toppings will add some creaminess and additional flavors to the soup.
2. Cornbread: Serve the soup with a side of homemade cornbread for a traditional Tex-Mex experience. Cornbread’s slightly sweet flavor complements the spiciness of the soup perfectly.
3. Tortilla Chips: Crushed tortilla chips can be added as a garnish or served as a side dish. They can be used as a dipper to soak up the flavorful soup or eaten on their own for a crispy, salty contrast to the soup.
4. Salad: A simple side salad with mixed greens, sliced avocado, and a vinaigrette dressing can complement the flavors of the soup and provide a fresh contrast.
5. Crusty Bread: Serve the soup with a slice of crusty bread for dipping. The bread will soak up the flavorful broth and make for a hearty and satisfying meal.

These serving suggestions will help enhance the flavors of the Tex-Mex Buffalo Chicken Soup and make it an enjoyable and satisfying meal.

Tex-Mex Buffalo Chicken Soup

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Serves: 6 servings Prep Time: 25 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons butter, divided
• ¾ cup diced yellow onion
• ¾ cup diced celery
• ¾ cup carrots, cut into half moons
• 3 cloves minced garlic
• sea salt and fresh black pepper
• 1 pound boneless chicken breasts, cut into bite-size pieces
• 2 cans low-sodium chicken broth
• 1 + ½ cups corn
• 1 can black beans, drained and rinsed well twice*
• 4 ounces cream cheese, softened
• ⅓ - 1 cup hot sauce, like Cholula, plus more for serving
• For serving:
• shredded white cheddar cheese
• sour cream
• tortilla corn chips

Instructions

In a soup pot or Dutch oven heat 2 tablespoon butter over medium heat.
Add the onion, celery, carrot and garlic; season with a couple dashes each salt and pepper. Cook, stirring often for ten minutes.
Remove the veggies to a bowl. Add the remaining tablespoon butter to the pan.
Season the chicken with salt and pepper and add to the pan. Cook, stirring every few minutes to sear on all sides.
Add the veggies back in with the broth, corn, beans, ½ teaspoon salt and ¼ teaspoon black pepper.
Bring to a simmer and cook 25 minutes, stirring often.
Place the cream cheese in a small mixing bowl and add 2 ladles of broth. Mash it together with a spoon, adding more broth a ladle at a time until the cream cheese is completely melted and smooth. Use a small whisk at the end if needed.
Pour it into the soup and stir well. Mix in the hot sauce starting with ⅓ cup and adding more if you like it hotter.
Serve with more hot sauce, a handful of cheddar, a dollop of sour cream and chips for scooping.