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Spicy Buffalo Chicken Soup with Ranch Drizzle

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth (low sodium)
  • 1 1/2 cups shredded cooked chicken (rotisserie or leftover chicken works well)
  • 1 cup canned diced tomatoes (optional for extra body)
  • 1/2 cup Buffalo-style hot sauce (like Frank’s RedHot, adjust to taste)
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional, for more heat)
  • Salt and black pepper, to taste
  • For the Ranch Drizzle:
  • 1/4 cup ranch dressing
  • 1 tbsp milk (to thin for drizzling)
  • Optional Garnishes:
  • Crumbled blue cheese
  • Chopped green onions
  • Extra drizzle of hot sauce
  • Crushed tortilla chips or croutons

Instructions
 

  • Step 1: Sauté the Veggies: In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, celery, and carrots. Cook for 5–6 minutes, until softened. Stir in garlic and cook for 1 more minute until fragrant.
  • Step 2: Build the Broth: Pour in chicken broth and bring to a simmer. Stir in shredded chicken, diced tomatoes (if using), Buffalo hot sauce, smoked paprika, and cayenne pepper. Simmer for 10 minutes to allow flavors to meld.
  • Step 3: Make it Creamy: Reduce heat to low. Stir in heavy cream, followed by shredded cheddar cheese. Stir until cheese melts smoothly into the soup. Taste and adjust with salt, pepper, or more hot sauce if needed.
  • Step 4: Prepare Ranch Drizzle: In a small bowl, whisk ranch dressing with milk until smooth and pourable.
  • Step 5: Serve: Ladle soup into bowls. Drizzle with ranch sauce and add any garnishes you like.