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Buffalo Ranch Chicken Tortilla Soup

  • Author: Mix and Match Mama
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 to 6 1x


Give basic Chicken Tortilla Soup a little kick by adding both ranch and Buffalo sauce to the mix!


  • 1 pound of boneless, skinless chicken breasts
  • 1 (14 oz) can of diced tomatoes
  • 1 (1 oz) packet of Ranch seasoning mix (on the salad dressing aisle)
  • 1 (1 oz) packet of taco seasoning
  • 1 (14 oz) can of cream corn
  • 1 (8 oz) can tomato sauce
  • about 3 tablespoons of Buffalo sauce (more if you really love it!)
  • ¼ cup ranch salad dressing
  • shredded cheddar cheese to garnish
  • chopped green onions to garnish
  • crushed tortilla chips to garnish


  1. In your slow cooker, layer in your chicken, diced tomatoes, ranch seasoning, taco seasoning, cream corn, tomato sauce, Buffalo sauce and ranch salad dressing.
  2. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
  3. When you’re ready to serve, remove the lid and shred the chicken right inside the slow cooker with two forks.
  4.  Ladle soup into bowls and garnish with shredded cheddar, chopped green onions and tortilla chips.


We use gluten-free ingredients to make this soup g-free.  I love to add extra Buffalo sauce at the end to the bowls of those in my family who really like it flavorful!