Hot and Spicy Buffalo Chicken Tortilla Soup recipe
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Allergy list||Milk, Soy, Wheat|
|Misc||Freezable, Serve Hot|
|Description||This soup has the characteristics of a classic chicken tortilla soup with the flavors of buffalo and bleu cheese|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- ½ large sweet onion (minced)
- 2 large celery (stalks , chopped)
- 4oz green chilis (diced)
- 2 cloves garlic (minced, fresh)
- 2 sprigs thyme (fresh)
- 1 leaf bay leaf
- 2 tablespoons all-purpose flour
- 2 chicken broth (Low Sodium)
- ½ 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)
- ¼ cup parsley (chopped, fresh)
- ¼ cup cilantro (chopped, fresh)
- kosher salt
- black pepper (freshly cracked)
Heat a large pot over medium-high heat.
Add olive oil and butter and heat until the butter is melted.
Add the onion, celery, garlic, green chili's, and a sprinkle of salt and pepper, and sauté until translucent and slightly tender. About 3-5 minutes.
Sprinkle in the flour and stir until there are no more clumps and the flour is incorporated into the veggies. About 3-5 minutes.
Slowly add in chicken stock, stirring constantly to avoid any clumps.
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.
While soup is simmering, preheat oven to 175ºC / 350ºF / Gas Mark 4.
Brush both sides of each corn tortilla with the 2 tsp of olive oil and sprinkle with salt.
Cut each tortilla into 8 pieces.
Spread on a cookie sheet sprayed with cooking spray and bake for 10 minutes.
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.
Add chicken to the soup and heat through. About 5 minutes.
Remove bay leaf & thyme sprigs, stir in parsley and cilantro, and add a bit more salt and pepper if needed.
Ladle soup into bowls, garnish with a dollop of plain greek yogurt or sour cream and serve with the bleu cheese tortilla chips.
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