Keto Buffalo Chicken Soup

Hand holding a spoonful of buffalo chicken soup over bowl.

Creamy, spicy, and so easy to make in one pot in about 20 minutes! This buffalo chicken soup is perfect for a busy night, delicious on game day, and it's easy to customize. I like to top mine off with sour cream, green onions, and a bit of cheese.

Course Soups

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie

Keyword chicken, keto, low carb, soup

Prep Time 5

Cook Time 15

Total Time 20

Servings bowls

Calories 220kcal

Author Karly Campbell

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.

Notes

Wing Sauce: We use Frank’s wing sauce. For extra heat, use Frank’s RedHot Sauce or look for a spicier wing sauce. You can also add ground cayenne with the chili powder or add diced jalapeno with the onion to amp up the heat. Reduce the wing sauce or increase the cream to tone it down.

Chicken: We use our crockpot freezer chicken or a rotisserie chicken for this. You could also use a pack of chicken breasts - just add in step 2, simmer as called for in step 3, and then remove the chicken and shred before returning to the pot with the heavy cream.

Cream: If your soup is spicier than you intended, add another ½ cup of cream to help tone down the heat. If you don’t have heavy cream, you can stir in 4 ounces of cream cheese. Melt it first in the microwave until it’s very soft, and then whisk into the soup. Love the flavor of this, but it does tend to separate a little and leave little bits of cream cheese chunks. Not the prettiest, but totally delicious.

Spice Level: This is a medium level of spice in my opinion. I stir a big dollop of sour cream into my bowl to tone it down a bit, but I’m admittedly a bit of a wimp.

Nutrition