This is rich, creamy high-protein Buffalo chicken enchilada soup. Tender shredded chicken in a spicy, cheesy Buffalo broth with a touch of heat — a delicious low-carb comfort meal that’s ready in no time!
Why You’ll Love This Recipe
- Creamy texture with shredded chicken and bits of red pepper
- High protein from chicken and cheese
- One-pot easy meal
- Perfect spicy comfort food
- Low carb and sugar-free
Ingredients (Serves 6)
- 1½ lbs cooked shredded chicken (rotisserie or boiled)
- 1 tbsp butter or olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup Buffalo sauce (sugar-free)
- 1 cup shredded cheddar or Mexican blend cheese
- 4 oz cream cheese, softened
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt and black pepper to taste
- Optional: diced red bell pepper, green onions, or cilantro for garnish
Instructions
- In a large pot over medium heat, melt butter. Sauté onion (and optional red pepper) for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Pour in chicken broth, Buffalo sauce, smoked paprika, and cumin. Bring to a simmer.
- Stir in cream cheese until melted and smooth. Add heavy cream and shredded cheese. Stir until creamy.
- Add shredded chicken and simmer for 5–8 minutes until heated through and flavors blend.
- Taste and adjust seasoning with salt, pepper, or more Buffalo sauce.
- Ladle into bowls and garnish as desired.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Nutrition (Per Serving)
- Calories: ~380
- Protein: 32g
- Total Carbs: 5g
- Net Carbs: 4g
- Fat: 26g
