Buffalo Ranch Chicken Melt Soup combines the bold flavors of buffalo sauce and ranch dressing in a creamy, hearty soup that delivers the perfect balance of spice and comfort. This recipe transforms classic buffalo chicken flavors into a warm and satisfying dish, featuring tender chicken, melty cheese, and a luscious broth enriched with ranch seasoning. It’s a must-try for those who love comfort food with a kick. Whether served on a chilly evening or as a game-day treat, this soup is sure to impress family and friends.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 4 cups cooked, shredded chicken (rotisserie chicken works great)
- 3 cups chicken broth
- 1 cup buffalo sauce (adjust to taste)
- 1 packet ranch dressing mix
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 slices of thick bread (for cheese melts)
- 2 tablespoons butter (for cheese melts)
- Optional toppings: sliced green onions, crumbled bacon, extra cheese
Preparation
Step 1: Sauté the Aromatics Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
Step 2: Build the Broth Pour in chicken broth and stir in the buffalo sauce, ranch dressing mix, and diced tomatoes with green chilies. Stir well to ensure the seasoning is evenly distributed. Bring the mixture to a gentle simmer and let it cook for 10 minutes to enhance the flavors.
Step 3: Add the Chicken and Cream Add the shredded chicken to the pot and mix well. Reduce the heat to medium-low, then stir in the heavy cream. Allow the soup to warm through, taking care not to let it boil.
Step 4: Incorporate the Cheese Gradually add the shredded cheddar and mozzarella cheeses, stirring continuously until they melt into the soup, creating a creamy and smooth consistency.
Step 5: Prepare Cheese Melts Butter one side of each bread slice. Place shredded cheese (cheddar or your favorite variety) between the unbuttered sides to create sandwiches. Grill in a skillet over medium heat until the bread is golden and crispy and the cheese is melted. Let cool slightly, then cut into squares for serving.
Step 6: Serve Ladle the soup into bowls and top each serving with the cheese melt squares. Garnish with green onions, crumbled bacon, or extra shredded cheese if desired.
Variations
This versatile soup can be customized to suit your preferences:
- Vegetarian Version: Replace chicken with sautéed mushrooms, chickpeas, or tofu. Use vegetable broth and adjust seasonings.
- Lower Calorie Option: Use light cream or milk instead of heavy cream and reduce the amount of cheese.
- Add Veggies: Incorporate diced carrots, celery, or bell peppers for extra texture and nutrition.
- Different Cheeses: Experiment with Gouda, Pepper Jack, or Monterey Jack for unique flavors.
Cooking Notes
- Buffalo Sauce Adjustments: Choose mild, medium, or hot buffalo sauce based on your spice tolerance.
- Ranch Flavor: Use homemade ranch seasoning if you prefer to avoid pre-packaged mixes.
- Cream Consistency: If the soup is too thick, add a splash of milk or broth to thin it out.
Serving Suggestions
Buffalo Ranch Chicken Melt Soup pairs wonderfully with:
- Crunchy Salad: A crisp green salad with a tangy vinaigrette balances the richness of the soup.
- Dipping Veggies: Serve with celery or carrot sticks for a nod to classic buffalo chicken sides.
- Cold Beverages: A cold beer or sparkling water offsets the spice.
Tips
- Prep Ahead: Cook and shred the chicken ahead of time to save effort on busy days.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
- Freezing: Freeze without the cheese melts. Add them fresh when serving.
Prep Time
20 minutes
Cooking Time
30 minutes
Total Time
50 minutes
Nutritional Information
- Calories: 520 per serving
- Protein: 38g
- Sodium: 1200mg
- Carbohydrates: 20g
- Fat: 35g
- Fiber: 2g
FAQs
Q: Can I use pre-cooked chicken? Yes, rotisserie chicken or pre-cooked chicken works perfectly and saves time.
Q: How can I make this soup less spicy? Reduce the amount of buffalo sauce or use a mild version. You can also add more cream to balance the heat.
Q: Can I make this soup gluten-free? Use gluten-free bread for the cheese melts and ensure your ranch dressing mix is gluten-free.
Conclusion
Buffalo Ranch Chicken Melt Soup is a bold, flavorful dish that combines the creaminess of cheese with the tangy spice of buffalo sauce and ranch. It’s the perfect comfort food for cozy nights, entertaining guests, or satisfying a craving for something hearty and delicious. The cheese melt croutons take this soup to the next level, offering a delightful crunch and gooey texture that complements every bite. Whether you’re a fan of buffalo chicken or looking to try something new, this recipe is sure to become a household favorite. Customize it to suit your taste, experiment with toppings, and enjoy a bowl of this irresistible soup that’s as satisfying as it is memorable.
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Buffalo Ranch Chicken Melt Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 4 cups cooked, shredded chicken (rotisserie chicken works great)
- 3 cups chicken broth
- 1 cup buffalo sauce (adjust to taste)
- 1 packet ranch dressing mix
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 slices of thick bread (for cheese melts)
- 2 tablespoons butter (for cheese melts)
- Optional toppings: sliced green onions, crumbled bacon, extra cheese
Instructions
Step 1: Sauté the Aromatics Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
Step 2: Build the Broth Pour in chicken broth and stir in the buffalo sauce, ranch dressing mix, and diced tomatoes with green chilies. Stir well to ensure the seasoning is evenly distributed. Bring the mixture to a gentle simmer and let it cook for 10 minutes to enhance the flavors.
Step 3: Add the Chicken and Cream Add the shredded chicken to the pot and mix well. Reduce the heat to medium-low, then stir in the heavy cream. Allow the soup to warm through, taking care not to let it boil.
Step 4: Incorporate the Cheese Gradually add the shredded cheddar and mozzarella cheeses, stirring continuously until they melt into the soup, creating a creamy and smooth consistency.
Step 5: Prepare Cheese Melts Butter one side of each bread slice. Place shredded cheese (cheddar or your favorite variety) between the unbuttered sides to create sandwiches. Grill in a skillet over medium heat until the bread is golden and crispy and the cheese is melted. Let cool slightly, then cut into squares for serving.
Step 6: Serve Ladle the soup into bowls and top each serving with the cheese melt squares. Garnish with green onions, crumbled bacon, or extra shredded cheese if desired.