Description
Crockpot Buffalo Chicken Chili Soup is the ultimate comfort food, perfectly balancing the fiery tang of buffalo sauce with the heartiness of lean chicken and white beans. This slow-cooked, protein-packed meal offers a velvety texture and a rustic depth of flavor. It is an effortless, nourishing dinner option designed for busy schedules, providing a wholesome, spoonable dish that warms the soul without the need for stovetop monitoring. Perfect for sharing on chilly evenings, this soup is a true testament to simple, balanced, and indulgent home cooking.
Ingredients
1 lb ground chicken
15 oz can northern beans, drained and rinsed
14.5 oz can fire-roasted tomatoes, drained
2 cups low-sodium chicken broth
1/2 cup buffalo wing sauce
1 packet ranch seasoning mix
1 1/2 cups frozen corn
1/2 tsp garlic powder
1/2 tsp onion powder
4 oz cream cheese, cubed
Fresh parsley for garnish (optional)
Instructions
Place the ground chicken into the base of the crockpot, breaking it apart slightly.
Add the northern beans, fire-roasted tomatoes, chicken broth, buffalo sauce, ranch seasoning, garlic powder, and onion powder to the pot.
Stir well to combine all ingredients until the chicken is evenly incorporated into the liquid.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Thirty minutes before serving, stir in the cubed cream cheese and frozen corn until the cheese has melted and the soup is smooth.
Serve warm, garnished with fresh parsley if desired.
Notes
Ensure you use a non-alcoholic buffalo sauce. For a thicker consistency, mash some of the beans against the side of the pot before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg