Start with the chicken breasts. You can cook them in several ways; grilling, boiling, or even using an Instant Pot. I personally prefer poaching them in salted water. It keeps them tender and moist.

Simply place your chicken in a pot of boiling water, and let it cook for about 15-20 minutes until no longer pink inside. Once cooked, shred the chicken with two forks and set aside.

In a large pot, combine the cooked chicken, sweet creamed corn, zesty tomato sauce, fire-roasted tomatoes, and all those delightful seasonings.

Include the Buffalo wing sauce, ranch dressing, sour cream, taco seasoning, and smoked paprika. Stir everything together until well incorporated.

Place the pot over medium heat. Allow the soup to come to a gentle simmer. This process will take about 10-15 minutes. As it simmers, the flavors will meld beautifully. Occasionally give it a stir to ensure nothing sticks to the bottom.

If the soup is thicker than you like, add some chicken broth or water to reach your desired consistency. This adaptability allows you to make it heartier or lighter, depending on your preference.

Once the soup has thickened and the flavors are well combined, it’s time to serve! Ladle the soup into bowls, and top each serving with shredded cheddar cheese, chopped green onions, and a generous sprinkle of crushed tortilla chips or crispy fried onions.

And there you have it! Your homemade Buffalo Wild Wings Chicken Tortilla Soup is ready to devour.