9-80-Charleston-Hot-Buffalo-Chicken-Soup 9º80º Sauces & Marinades

9°80° Charleston Hot Buffalo Chicken Soup


1 tbsp Olive Oil

1/2 large Onion (diced)

1/2 cup Celery (diced)

4 cloves Garlic (minced)

1/4 cup 9°80° Charleston Hot

1 lb Shredded Chicken (cooked)

6 oz. cheddar cheese

4 cups Chicken Bone Broth (or any chicken broth)

6 oz Cream Cheese (at room temperature, cubed)

1/2 cup Half and half (or heavy cream)

Garnish: Green onions, Blue Cheese, 9°80° Charleston Hot



  1. Heat the oil in a large dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
  2. Add garlic. Saute for about 1 minute, until fragrant.
  3. Add the shredded chicken, broth, and 9°80° Charleston Hot. Bring to a boil, then simmer for 20 minutes.
  4. Ladle about a cup of liquid (without chicken) and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
  5. Pour the mixture back into the pot. Add cheddar cheese and half & half. Stir until smooth.
  6. Garnish with green onions, blue cheese, and drizzle with 9°80° Charleston Hot. Enjoy!



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