Creamy Buffalo Chicken Soup With Smoked Cheddar Cream Swirl

Looking for a soup that packs a punch of flavor and delivers ultimate comfort? Look no further! This Creamy Buffalo Chicken Soup with Smoked Cheddar Cream Swirl is a delightful blend of spicy, smoky, and creamy goodness. It’s the perfect dish to warm you up on a chilly evening, and it’s guaranteed to become a new family favorite. The addition of a vibrant smoked cheddar cream swirl not only elevates the presentation but also adds an extra layer of rich, smoky flavor that complements the buffalo chicken beautifully. Get ready to experience a soup that’s anything but ordinary!

What You’ll Need: The Ingredient Lineup

• 1.5 L (6 cups) Chicken Broth: The foundation of our soup! Using a high-quality chicken broth is key to a flavorful base. Opt for low-sodium to control the saltiness. Homemade is fantastic if you have it, but a good store-bought broth works wonderfully too.
• 500 g (1 lb) Boneless Skinless Chicken Breast, Diced: We’re using chicken breast for its lean protein and mild flavor, which allows the buffalo sauce to really shine. Dicing it ensures it cooks evenly and distributes throughout the soup.
• 200 ml (¾ cup) Heavy Cream: This is where the ‘creamy’ in creamy buffalo chicken soup comes from! Heavy cream adds richness and a luxurious texture. Don’t substitute with milk or half-and-half, as they won’t provide the same velvety consistency.
• 100 g (3½ oz) Sharp Smoked Cheddar Cheese, Grated: The star of the show! Smoked cheddar brings a delightful smoky depth that perfectly complements the buffalo flavor. Using a sharp cheddar ensures a bold, noticeable flavor. Grating it allows it to melt smoothly into the soup.
• 2 tbsp (30 ml) Buffalo Hot Sauce (alcohol‑free): The source of our signature buffalo kick! Choose your favorite brand, but be sure to check the label to ensure it’s alcohol-free if that’s a concern. Adjust the amount to your spice preference – start with 2 tablespoons and add more to taste.
• 1 large Carrot, Diced: Adds a touch of sweetness and color to the soup. Dicing ensures it cooks quickly and blends well with the other vegetables.
• 1 Celery Stalk, Diced: Provides a subtle savory flavor and adds to the overall texture of the soup.
• 1 small Onion, Finely Chopped: The aromatic base of our soup. Finely chopping ensures it cooks down and blends seamlessly into the broth.
• 2 cloves Garlic, Minced: Adds a pungent, savory flavor that enhances the overall depth of the soup.
• 1 cup (150 g) Frozen Corn Kernels: A pop of sweetness and color! Frozen corn is convenient and readily available. We’ll be charring this later for extra flavor.
• 1 tbsp (15 ml) Olive Oil: Used for sautéing the vegetables and adding a healthy fat to the soup.
• 1 tsp (5 g) Smoked Paprika: Enhances the smoky flavor profile of the soup. Smoked paprika adds a warm, inviting aroma and a beautiful color.
• ½ tsp (2 g) Smoked Paprika (for the swirl): A little extra for visual appeal and flavor in the swirl.
• 50 ml (⅓ cup) Heavy Cream (for the swirl): Creates the base for our beautiful smoked cheddar cream swirl.
• 50 g (1 ¾ oz) Shredded Smoked Cheddar (for the swirl): Adds the smoky cheddar flavor and creates the swirl effect.
• Salt and Freshly Ground Black Pepper to Taste: Essential for seasoning and bringing out the flavors of all the ingredients.
• 1 tbsp (15 g) Butter (optional, for sauté): Adds richness and flavor when sautéing the vegetables.
• Fresh Chives, Finely Sliced, for Garnish: Adds a fresh, herbaceous note and a pop of color.

Substitutions & Variations

Chicken: Feel free to use leftover cooked chicken or rotisserie chicken to save time. About 2 cups of shredded cooked chicken will work perfectly. You could also substitute the chicken with turkey for a different flavor profile.

Step-by-Step Instructions for the Perfect Buffalo Chicken Soup

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil (and optional butter) over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This step builds the flavor base of the soup, so don’t rush it!
2. Bloom the Spices: Add the minced garlic and smoked paprika to the pot. Cook for just 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. Blooming the spices in the hot oil releases their aromas and enhances their flavor.
3. Brown the Chicken: Add the diced chicken breast to the pot and cook for 4-5 minutes, stirring frequently, until the chicken is lightly browned on all sides. Browning the chicken adds depth of flavor to the soup. It doesn’t need to be cooked through at this stage, as it will continue to cook in the broth.
4. Simmer the Soup: Pour in the chicken broth, bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and simmer for 15 minutes. This allows the flavors to meld together and the chicken to cook through. Partial covering helps to prevent the broth from reducing too quickly.
5. Char the Corn: While the soup simmers, prepare the charred corn. Heat a skillet over high heat with a drizzle of olive oil. Add the frozen corn kernels and cook for 4-5 minutes, stirring occasionally, until they are charred and golden brown. This adds a delightful smoky sweetness and textural contrast to the soup. Set aside.
6. Add Buffalo Flavor & Creaminess: Stir in the buffalo hot sauce into the simmering soup. Then, add the heavy cream and grated smoked cheddar cheese. Whisk continuously until the cheese is completely melted and the soup is smooth and creamy.
7. Season to Perfection: Season the soup generously with salt and freshly ground black pepper to taste. Remember that the buffalo sauce and smoked cheddar already contribute some saltiness, so start with a smaller amount and adjust as needed.
8. Prepare the Smoked Cheddar Cream Swirl: In a small saucepan, gently warm the 50ml of heavy cream over low heat. Whisk in the 50g of shredded smoked cheddar and ½ tsp of smoked paprika until smooth and creamy. Keep warm until ready to serve.
9. Assemble and Serve: Ladle the creamy buffalo chicken soup into bowls. Top each bowl with a spoonful of the charred corn. Drizzle the warm smoked cheddar cream in a circular motion over the soup to create beautiful ribbons. Garnish with a scattering of fresh chives and a pinch of smoked paprika for a pop of color. Serve immediately.

Why Smoked Cheddar Makes All the Difference

The star of this soup is undoubtedly the smoked cheddar cheese. Using smoked cheddar, both in the soup itself and in the swirl, adds a layer of complexity that elevates this dish beyond a typical buffalo chicken soup. The smokiness complements the heat of the buffalo sauce beautifully, creating a harmonious balance of flavors. Sharp smoked cheddar provides a robust, tangy flavor that cuts through the richness of the cream, preventing the soup from becoming overly heavy.

Tips for Achieving the Perfect Char on the Corn

Getting that perfect char on the corn is crucial for adding texture and a smoky sweetness to the soup. Here are a few tips: Make sure your skillet is very hot before adding the corn. Use a neutral oil with a high smoke point, like canola or grapeseed oil. Don’t overcrowd the skillet; work in batches if necessary. Stir the corn frequently to ensure even charring. You want the kernels to be slightly blackened in spots, but not burnt.

Adjusting the Spice Level

Buffalo hot sauce varies greatly in heat level. If you’re sensitive to spice, start with a smaller amount of buffalo sauce (1 tablespoon) and taste as you go. You can always add more, but you can’t easily take it away! For those who like a serious kick, feel free to add up to 3 tablespoons of buffalo sauce, or even a dash of cayenne pepper.

Make-Ahead and Storage Instructions

While this soup is best served immediately, you can make it ahead of time. Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. The cheddar cream swirl is best made fresh, as it can thicken upon cooling. Reheat the soup gently on the stovetop, stirring occasionally. You may need to add a splash of chicken broth or water to thin it out if it has become too thick.

Frequently Asked Questions (FAQ)

• Can I use rotisserie chicken? Yes, absolutely! Shredded rotisserie chicken is a great shortcut. Add it during the last 5 minutes of simmering.
• Is it possible to make this soup dairy-free? You can substitute the heavy cream with full-fat coconut milk and use a dairy-free cheddar alternative, but the flavor will be different.
• Can I freeze this soup? Freezing is not recommended, as the cream-based soup may separate upon thawing.

This Creamy Buffalo Chicken Soup with Smoked Cheddar Cream Swirl is the ultimate comfort food! The combination of smoky, spicy, and creamy flavors is simply irresistible. Don’t forget to save this recipe to Pinterest so you can easily find it again when you’re craving a warm and satisfying bowl of soup!

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