This dairy free buffalo chicken soup is creamy and incredibly flavorful. Made from ground chicken, Frank’s Hot Sauce and creamy canned coconut milk, this soup is sure to impress your family.
This soup is gluten free, dairy free, soy free, egg free, and peanut-free.
This is a quick soup that packs a ton of flavor. Making dairy free buffalo chicken soup is so easy and is becoming one of my new go-to dinners.
To make this dairy free buffalo chicken soup I’m using ground chicken for a delicious meaty soup. This soup is loaded with flavor with the Frank’s Hot Sauce, canned coconut milk, and some delicious veggies and beans.
In this blog post, I’ll show you how to make this creamy dairy free soup, give you tips on how to prep it ahead and freeze, and give you ideas on how to make it your own with ingredient substitution suggestions.
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How to Make Dairy Free Buffalo Chicken Soup
This Dairy Free Buffalo Chicken soup is so simple and comes together in no time.
FOR THE DETAILED INGREDIENTS AND INSTRUCTIONS PLEASE SEE THE RECIPE CARD BELOW.
This section will just give you a general idea of what goes into making this dairy free soup. The recipe card is what you should be following when making your dairy free buffalo chicken soup though.
First, you have to saute your ground chicken with diced onion until fully cooked. This brings out some nice flavor in your meat and really gives it a chance to infuse with the caramel flavor of the onion.
Then you add in your broth, coconut milk, and seasonings. Bring it to a boil while using a wooden spoon to scrape up any stuck-on bits from the onion and ground meat.
Next, you add in the remaining buffalo chicken soup ingredients and cook on simmer to cook the veggies and bring out the flavors.
Near the end of making your soup, you’ll be adding a slurry of flour (gluten free flour works just fine) and water. This slurry will help thicken your soup and give it a really nice silky texture.
You can top your soup with either homemade tortilla chips or just store-bought tortilla chips.
How to Make Your Soup Ahead and Freeze
Making this dairy free buffalo chicken soup ahead of time is really quite easy.
All you have to do is saute your ground meat with the onions and let it cool.
Get your peppers chopped, drain your canned items and rinse your beans.
Now add the cooled meat, peppers, and beans to a gallon-sized freezer bag.
Add in your seasonings BUT DON’T add in your broth, coconut milk, or slurry. Place the bag flat in your freezer and freeze.
When you’re ready to cook your dairy free buffalo chicken soup freezer meal, dump all the ingredients (this will work frozen or defrosted – if frozen just increase cook time) into your soup pot. Add in your broth and coconut milk and simmer until everything is cooked. Then finish your soup off with the slurry for a thick and creamy dairy free buffalo chicken soup dinner.
*See recipe card down below for the detailed ingredients and instructions and just make the above adjustments if you plan on freezing this meal.
Make this Dairy Free Soup Your Own with These Substitutions
Here are some ideas for ways you can change up this dairy free buffalo chicken soup. I always like to encourage you to make your dinners your own. So here are some things you can change in this recipe without taking away from its flavor.
Ground Meat – You can really play with the flavors if you change up the ground meat. Use your favorite ground meat. You could also use shredded chicken for a more “traditional” buffalo chicken recipe.
Beans – I used chickpeas because it’s one of my favorite beans, and what I had on hand. This soup would also go great with black beans, Kidney Beans, or really any other favorite bean.
Veggies – If you want to use different colored bell peppers, go for it!
Spice Level – I go VERY light on the spice because I’m cooking for my little 3-year-old daughter. If you want to amp up the amount of hot sauce or chili powder, go for it! You could even have fun by adding in some spicy peppers with your bell peppers for an even deeper spice level.
Dairy Free Buffalo Chicken Soup (with gluten free option)
- 1 lb ground chicken
- 1 diced onion
- 1 tablespoon olive oil *Omit if you're using a higher fat meat like ground beef
- 2 cups diced green bell pepper 2 cups are approximately 2 peppers
- 1 can chickpeas
- 1 can corn
- 2 1/2 cups chicken broth
- 1 can coconut milk
- 4 tablespoons nutritional yeast
- 3 tablespoons Franks Red Hot *This amount will create a very mild soup, for a spicier soup add more to taste
- 2 teaspoons onion powder
- 1/4 teaspoon chili powder *This amount will create a very mild soup, for a spicier soup add more to taste
- Salt to taste *I always add shakes of salt as I go and taste throughout cooking. We all have such different preferences when it comes to the salt level so I suggest adding it in small amounts at the end and tasting if you're not sure.
- 1/4 cup warm water
- 4 tablespoons tapioca starch – most flours or starches will work fine here
Homemade Tortilla Chip Topping – Optional
- Corn Tortillas
- Oil for Frying
- Heat up a pot on medium-low and add in your oil and diced onion. Allow the onion to cook while stirring occasionally until it becomes soft and translucent.
- Add your ground meat to the pan and break up while mixing it in with the onion. Continue to break it up and mix it while it cooks. If your pan gets dry you can add a touch more oil.
- Once the meat is cooked, add in your broth, coconut milk, nutritional yeast, hot sauce, onion powder, chili powder, and salt. Turn the heat up to high and use a wooden spoon to scrape any stuck-on bits off the bottom of the pan. Add in your bell pepper, chickpeas (drained and rinse them), and canned corn (drained). Bring your soup to a boil then reduce to a simmer. This would be a good point to taste and see if you want more salt or spice added. Continue to simmer for at least 30 minutes or up to an hour, stirring occasionally. This will ensure your veggies are cooked and your flavors are married together.
- At the last 10 minutes of cook time create your slurry and add it to your soup. Stir the starch and water together well, ensuring there are no clumps. Slowly stir it into your soup then turn up to medium for the last 10 minutes for a faster simmer, but not quite a boil. Your soup should get a nice creamy texture.
Frying Tortilla Chips
- This soup tastes great alone or topped with corn chips. I like to make my own fried tortilla chips for added crunch and flavor. To make your own fried tortilla strips, simply cut up your corn tortilla into small strips and bring your oil to the right heat on medium high heat (you may have to adjust the heat if your oil gets too hot). Test to see if your oil is ready by placing one tortilla strip in. If little bubbles quickly form around it, it's ready. If nothing happens, wait for your oil to heat up some more. Fry your tortilla strips in small batches so that you don't overcrowd your pan. Once they are golden brown remove them to a paper towel lined plate and sprinkle with salt.
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