This creamy, spicy, keto Buffalo Chicken Soup is ready in about 20 minutes and perfect for a busy day. Loaded with shredded chicken and buffalo sauce, topped with cheese, and low carb!
We’re a house that loves buffalo everything, but I’m not always down for making wings on a weeknight.
This creamy buffalo chicken soup recipe is a weeknight favorite, because it’s literally ready in 20 minutes and it still packs in all that bold buffalo flavor!
You’ll start with shredded rotisserie chicken to keep things easy, throw in some wing sauce for spice, and then stir in a bit of heavy cream to give the soup body. This one is just so good without being at all fussy and that’s exactly the kind of recipe I love!
If you’re not a soup person, my keto buffalo chicken bowls are another favorite around here.
3 Reasons To Make This Recipe:
- It’s a one pot meal. Everything gets tossed into one pot, which means minimal clean up and a dinner that’s ready in less than 30 minutes.
- Big buffalo wing flavor. The tangy wing sauce and rich cream combine into this mash-up of wings + comfort food in the best way possible.
- Easy to customize. Set out sour cream, blue cheese, cheddar, and green onion and everyone can top their bowl just how they like. The sour cream helps tone down the spice too!
Ingredient Notes, Swaps, & Tips:
Chili powder & cumin: These round out the buffalo flavor with some warmth so the soup doesn’t taste one-note. Don’t skip them even though they’re a small amount.
Wing Sauce: We use Frank’s wing sauce for this recipe. If you want more heat, swap in Frank’s RedHot Sauce or another spicier wing sauce. You can also stir in a little ground cayenne along with the chili powder, or add a diced jalapeno with the onion, if you want to turn up the heat even more. To go the other direction, use less wing sauce and add a bit more cream.
Chicken: We typically use our crockpot freezer chicken or a rotisserie chicken here since it keeps this a fast, mostly hands-off recipe. If you’d rather start with raw chicken breasts, add them in step 2 along with everything else, simmer as directed in step 3, then pull the chicken out to shred before stirring it back in with the heavy cream.
Cream: If your soup ends up spicier than you’d like, an extra 1/2 cup of heavy cream will help mellow it out. No heavy cream on hand? Melt 4 ounces of cream cheese until very soft, then whisk it into the soup. It tastes just as good, though it can separate slightly and leave a few small cream cheese bits behind. Not the prettiest bowl of soup, but still a delicious one.
Spice Level: We’d call this a solid medium heat. If that’s more than you want, a big dollop of sour cream stirred into your bowl tones it down nicely (I’m speaking from experience here).
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Cook the onion in a large pot until it’s beginning to soften and then stir in the spices and cook for another minute.
Add everything but the cream to the pot and bring to a simmer. Cook for 10 minutes.
Stir in the heavy cream and give it a taste. Add more wing sauce for extra spice or more cream to tone it down.
Serve the soup with your favorite toppings. We like sour cream, cheddar, blue cheese, and green onion.
Helpful Tip!
Storage & Freezing:
Fridge: Store leftovers in an airtight container for up to 5 days.
Reheating: Reheat in the microwave or over low heat on the stove. Don’t boil the soup or the cream may separate.
Freezing: I don’t recommend freezing this one as the cream may separate and turn grainy once it’s thawed.
Recipe FAQs:
Yes, at just 5 net carbs per 1 cup serving this soup is perfect for a keto diet. Most of the carbs come from the canned tomatoes and green chiles.
Absolutely, this buffalo chicken soup is easy to adjust. Add etra wing sauce or a pinch of cayenne with the spices for more heat. Add additional heavy cream to tone things down.
More Low CArb Soup Recipes:
Keto Buffalo Chicken Soup
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Ingredients
- 2 tablespoons butter
- 1/2 medium yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 14.5 ounces canned diced tomatoes
- 8 ounces canned diced green chiles
- 2 cups chicken broth
- ½ cup buffalo wing sauce see notes
- 3 cups cooked shredded chicken
- 1/2 cup heavy cream
- Sour cream green onion, crumbled blue cheese, shredded cheddar, for serving
Instructions
- Heat the butter in a large pot over medium heat. Add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, chili powder, and cumin and cook for 1 minute more.
- Add the diced green chiles, tomatoes, broth, wing sauce, and shredded chicken to the pot and stir well to combine.
- Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes and then stir in the heavy cream.
- Taste and add additional wing sauce to make things spicier or additional cream to tone things down a bit.
- Serve hot with your choice of toppings.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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