In a large pot melt butter on medium heat. Add onions, celery, carrots, corn, and garlic. Allow to cook for 5-6 minutes until veggies have softened.
Sprinkle in flour and stir. Next add tomato paste, and chicken broth and stir well. Add in whole chicken breast (you will remove and shred later) Season with salt and pepper.
Add wing sauce, sour cream, and ranch dressing. Bring to a boil then cover and reduce heat. Allow to simmer for 30-40 minutes or until chicken is cooked through. Remove chicken from pot and shred then add shredded back into the soup.
Garnish with shredded cheese. Or optional sour cream, and fresh cilantro.
Buffalo Chicken Soup
Amount Per Serving (1 cup)
Calories 188Calories from Fat 90
% Daily Value*
Saturated Fat 4g20%
Vitamin A 1400IU28%
Vitamin C 18mg22%
* Percent Daily Values are based on a 2000 calorie diet.