Saturday, September 25, 2021

Tex-Mex Buffalo Chicken Soup

Tex-Mex Buffalo Chicken Soup


3 tablespoons butter, divided

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrots

3 cloves minced garlic

sea salt & fresh black pepper

1 lb boneless chicken breasts, cut into bite-size pieces or ½+ rotisserie chicken

1½ quarts low-sodium chicken broth

1½ cups corn

1 can black beans, drained & rinsed well 

¼ cup hot sauce, like Cholula, plus more for serving

4 ounce can diced green chilies

For serving

shredded white cheddar cheese

sour cream

chili cheese corn chips


In soup pot or Dutch oven heat 2 tablespoon butter over medium heat.

Add onion, celery, carrot & garlic; season with salt & pepper. 

Cook, stirring often for ten minutes.

Remove veggies to a bowl. Add remaining tablespoon butter to pan.

Season chicken with salt & pepper & add to the pan. 

Cook, stirring every few minutes to sear on all sides.

Add veggies back in with broth, corn, beans, chilies, ½ tsp salt & ¼ tsp pepper.

Bring to a simmer & cook 25 minutes, stirring often.

Place cream cheese in small mixing bowl & add 2 ladles of broth. 

Mash together with a spoon, adding more broth a ladle at a time until cream cheese is completely melted & smooth. Use small whisk at the end if needed. Pour it into soup & stir well. Mix in hot sauce. 

Serve with more hot sauce, a handful of cheddar, a dollop of sour cream & chips for scooping.