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Hot & Spicy Buffalo Chicken Tortilla Soup

By Amber 7
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Remember how I told y’all that I’ve got a gift for throwing ingredients together in times of need?

This recipe is another example of that ability.

I am sick.

Sick, sick, sick, sick, sick.

Like, I feel like I have the flu or something. My body aches, my throat hurts, my ears hurt, my chest feels tight, I’m exhausted, and I want to do nothing but curl up on the couch and watch Paranormal Witness.

Oh, and eat soup.

Piping hot soup that’s spicy and soothing and will rip open the floodgates of my sinuses.

This deliciousness will do just that, and would also go amazingly well with my Skinny Buffalo Chicken Jalapeno Poppers.

I walked into our pantry yesterday with my head swimming and spinning and my legs wobbling and bobbling praying to God that we had some sort of soup in our house.

We did, but we only had French Onion and Lentil, and I didn’t want either of those.

Plus, it was canned soup, and I’m trying really hard to stay away from processed & pre-packaged foods.

So, I opened up the fridge and scanned my options.

I had a half eaten rotisserie chicken, some celery that needed to be used, and a tiny square of Danish bleu cheese staring back at me.

My husband had just made the most delicious buffalo chicken pizza I had ever eaten in my life the night before, so that automatically stuck out in my mind.

Buffalo Chicken Soup it was.

Buuuuuut the bleu cheese kind of threw me for a loop.

I wasn’t feeling the whole crumble some into your piping hot bowl, so I started brainstorming other ideas, and I remembered watching Giada de Laurentiis make her own tortillas chips out of corn tortillas the other day, and it hit me that I could make blue cheese tortilla chips to dip into the buffalo chicken soup!


Getting to know you…

What do you like to eat when you’re sick?

What is your favorite kind of tortilla chip?

Have you ever had buffalo chicken soup?

Hot & Spicy Buffalo Chicken Tortilla Soup

Prep time10 minutes
Cook time45 minutes
Total time55 minutes
Meal type Soup
Misc Freezable, Pre-preparable, Serve Hot
This soup has the characteristics of a classic chicken tortilla soup with the flavors of buffalo and bleu cheese


  • 1 tablespoon + 2 tsp Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1/2 Large Sweet Onion (minced)
  • 2 Large stalks celery (chopped)
  • 1 Small can of diced green chilis (4 oz.)
  • 2 cloves fresh garlic (minced)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 2 quarts Low Sodium Chicken Broth
  • 1/2 cup Buffalo Wing Sauce (I used Moore's. Use more or less to taste.)
  • 4 Small corn tortillas
  • 4oz blue cheese (crumbled)
  • 2 cups rotisserie chicken (shredded or chopped)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • kosher salt
  • freshly cracked black pepper


196 calories

*WWpts= 4 pts per serving*

*WWpts+= 5 pts per serving*



Step 1
Heat a large pot over medium-high heat.
Step 2
Add olive oil and butter and heat until the butter is melted.
Step 3
Add the onion, celery, garlic, green chilis, and a sprinkle of salt and pepper, and saute until translucent and slightly tender. About 3-5 minutes.
Step 4
Sprinkle in the flour and stir until there are no more clumps and the flour is incorporated into the veggies. About 3-5 minutes.
Step 5
Slowly add in chicken stock, stirring constantly to avoid any clumps.
Step 6
Add thyme leaves, bay leaf, buffalo sauce, and another sprinkle of salt and pepper (if needed) and bring to a boil. Lower the heat and simmer for 30-45 minutes.
Step 7
While soup is simmering, preheat oven to 350 degrees.
Step 8
Brush both sides of each corn tortilla with the 2 tsp of olive oil and sprinkle with salt. Cut each tortilla into 8 pieces.
Step 9
Spread on a cookie sheet sprayed with cooking spray and bake for 10 minutes.
Step 10
Pull the tortillas out of the oven, sprinkle with blue cheese, and continue to cook for another 5 minutes or until the chips are golden brown and the cheese is melted and bubbly. Remove from the oven and let cool slightly.
Step 11
Add chicken to the soup and heat through. About 5 minutes.
Step 12
Remove bay leaf & thyme sprigs, stir in parsley and cilantro, and add a bit more salt and pepper if needed.
Step 13
Ladle soup into bowls, garnish with a dollop of plain greek yogurt or sour cream and serve with the bleu cheese tortilla chips.
Step 14
Love y'all!

What do you think?

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  • Mia
    September 26, 2012

    This looks quite tasty. I’ve never had buffalo chicken tortilla soup (or any buffalo chicken soup), but I love regular tortilla soup. I’m going to try this for sure, but probably skip the flour, butter, and tortillas – today is my last official day of weight watchers, but I still want to lose another 5-10 pounds. I also really hate using rotisserie chickens – not sure why – so I’ll probably just saute up some chicken breast. I’m having a really crappy day at work (please see my other reply – lol), so I may just go home and cook this up about an hour from now.

    • amber
      September 26, 2012

      The *ONLY* reason I used rotisserie chicken in this recipe is b/c I already had it in the fridge! If not, I would’ve definitely used chicken breast for sure. I’m sorry you had a crappy day! I hope it gets better. Sending hugs your way! XOXO

      • Mia
        September 27, 2012

        Thanks! It did, indeed, get better. I went home, watched TV while doing homework, and ate Chipotle. But today’s another day, right? And I think I’m coming down with the flu; so I’m scheming to get my mom to make this soup for me. She should have time between helping me clean up in preparation for my big dinner party this weekend, right? LOL 😉 Moms. are. great.

        • Mia
          October 8, 2012

          My mom didn’t make the soup 🙁 I made a pot this morning, though (added some corn; left out the thyme b/c I forgot to get some on BOTH trips to the store yesterday and the bay leaf b/c I cooked at the boy’s house – and he apparently doesn’t know what it means to have a well-stocked spice cabinet). I just had a bowl for lunch and it was YUMMY! Thanks for the recipe!

          • amber
            October 8, 2012

            Yay! I’m glad you liked it! I bet the corn was *awesome* in it too!

  • Donnell Strattman
    January 10, 2013

    i really love to munch buffalo wings, they are quite tasty and easy on the pocket too…

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