This soup is warm, bold, and cozy — creamy with just enough heat. It tastes like a cross between buffalo chicken dip and enchilada soup, but it still fits nicely into a WW day. Great for meal prep and even better the next day.
✅ Servings
6 servings
✅ Estimated WW Points
5–6 points per serving
(using light dairy, reduced butter, and lean chicken — brands may vary)
⏱️ Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
⭐ Ingredients
Base
- 1 tbsp light butter (instead of 2 tbsp)
- ½ small onion, diced
- 2 cloves garlic, minced
Creamy Soup
- 4 oz reduced-fat cream cheese, softened
- 3 cups reduced-sodium chicken broth
- 1½ cups cooked shredded chicken breast (rotisserie works)
- ½ cup sugar-free buffalo sauce
- 1 (10 oz) can diced tomatoes with green chilies
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
Finish
- ¾ cup reduced-fat shredded cheddar
- ½ cup fat-free evaporated milk (or unsweetened almond milk)
- Salt & black pepper, to taste
👩🍳 Instructions
1️⃣ Sauté
In a large soup pot or Dutch oven, melt butter over medium heat.
Add onion and garlic and cook until softened and fragrant.
2️⃣ Cream the Base
Add cream cheese and stir until mostly smooth and melted.
3️⃣ Build the Soup
Stir in:
- Buffalo sauce
- Chicken broth
- Tomatoes with green chilies
- Chili powder, cumin, smoked paprika
Mix well.
4️⃣ Simmer
Add shredded chicken.
Simmer gently for 15 minutes.
5️⃣ Finish Creamy
Stir in cheddar and evaporated milk.
Simmer 5 more minutes, stirring until smooth and creamy.
6️⃣ Season & Serve
Season with salt and pepper to taste.
Serve warm.
🥣 WW-Friendly Toppings (Optional)
- Chopped green onions
- Cilantro
- Light sour cream or plain nonfat Greek yogurt
- Diced avocado (measure portion)
- Extra shredded reduced-fat cheese (light sprinkle)
