by Sarah Lynn

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

Serves: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


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


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.

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