Revamp your favorite game-day dip into a delicious meal the whole family will love. Buffalo Chicken Tortilla Soup will satisfy the hungriest of appetites.
Soup season has finally arrived and I’m totally here for it. Whether it be my Tomato Basil, Pozole Verde or Sweet Potato Chili, I’ll take them all. Soul-satisfying soups are my go-to when the weather turns from summer to fall.
Football season is in full swing, so we’ve been throwing some chicken wings on our grill quite often. Meat District’s Sweet & Sassy’s Chicken Drumsticks have quickly become a favorite around here, as they’re so easy to cook and taste delish! If you’d like to try them in your household, make sure to use my promo code BENTLEY20 for 20% off your Ultimate Grilling Pack. You’re welcome. 😉
Buffalo Chicken Tortilla Soup is the perfect way to transform this appetizer to a main entree.
First, you’ll start with the wonderful blend of carrots, celery and onion as the base. This trifecta is also called a mirepoix, and it’s a great way to sneak in those veggies! I like to sauté them in a couple tablespoons of butter and once they start to soften I’ll add some minced garlic to the mix. Other ingredients include fire-roasted tomatoes with green chilies, chicken broth, cream cheese and a heaping helping of shredded cheddar… when it all comes together it’s a flavor-packed combination.
- 1 Package Meat District's Sweet & Sassy Chicken Wings
- 2 Tbsp. Salted Butter
- ½ Yellow Onion, chopped
- 1 cup Chopped Carrots
- 1-1/2 cups Chopped Celery
- 2 cloves Garlic, minced
- 1 (10-ounce can) Fire Roasted Diced Tomatoes with Green Chilies
- 3 cups Chicken Broth
- ½ - ¾ cup Buffalo Sauce, depending on heat preference
- 8 oz. Cream Cheese
- 2 cups Shredded Cheddar Cheese
- Tortilla chips
- Fresh Cilantro
- Blue Cheese Crumbles
- Jalapeno Slices
- Cook the chicken wings according to their packaged directions. Allow to cool slightly, then pull the meat off the bones and set aside.
- Add butter, onion, carrots and celery to a large stockpot or Dutch oven over medium-high heat. Sauté until softened, about 8 minutes. Add minced garlic and continue to cook for another 2 minutes.
- Add the pulled chicken meat, fire roasted tomatoes, chicken broth, buffalo sauce and cream cheese to the stockpot. Mix continuously until the cream cheese has melted. Fold-in the shredded cheddar and serve immediately with desired toppings.
NOTES ON THIS RECIPE:
- I like to cut the onion, carrots and celery into similar size chunks so they cook evenly. You can add more or less to this recipe, depending on your personal preferences.
- Can’t find a can of fire roasted tomatoes with green chilies in them? No problem, simply buy the fire roasted tomatoes and green chilies separately. I’d add about 2 tbsp. of the green chilies, taste, and adjust accordingly.
- My personal preference on buffalo wing sauce for this soup is Frank’s Red Hot, however you can use whichever sauce you like best.
This post is sponsored by Meat District. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
OTHER MEAT DISTRICT RECIPES YOU MIGHT ENJOY:
Grilled Chicken Shawarma over Cauliflower Tabbouleh
Chicken Wing Breakfast Chilaquiles
Fully Loaded Pork Tenderloin Sandwiches
In-N-Out Animal-Style Double-Double
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