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Step 1
Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
Step 2
Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions, celery and bell pepper; cook for 5 minutes or until onions are softened. Add garlic and cook 30 seconds. Sprinkle in flour and cook one additional minute while stirring (it will be thick).
Step 3
Add chicken back to the pot followed by beans, creamed corn, corn, diced tomatoes, hot wings sauce, chicken bouillon and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
Step 4
Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn't burn. Remove chicken to a cutting board; shred, then stir back into the soup.
Step 5
Turn heat to low and stir in cream cheese until smooth, about 2 minutes.
Step 6
Season with salt/pepper and/or buffalo wings sauce to taste. Thin with additional chicken broth if desired. Serve with blue cheese, crushed tortilla chips, chopped avocados, sour cream and/or cilantro.