Buffalo Chicken Chili Recipe

Buffalo Chicken Chili is a spicy twist on the classic white chicken chili recipe that has become so popular over the last several years. Although I love nearly all types of chili, this one has become a family favorite.

Shredded pieces of chicken nestled in a creamy Buffalo sauce along with bold spices, diced vegetables, white beans and a surprise salsa ingredient. It is the perfect meal to make on a cool and blustery day. However, I also like to make it when we are watching our favorite sports team or when I need a dish to take to a potluck.

Unlike standard white chicken chili, which has a mild, creamy broth seasoned with green chilies and spices, this Buffalo version has a bold, tangy kick. The addition of Buffalo sauce gives it that signature heat, while smoked paprika and salsa verde add another depth of flavor.

However the addition of cream cheese helps balance the spice, creating a smooth, rich texture. If you enjoy the flavors of Buffalo wings but want something more filling and hearty, this chili is a great way to bring those flavors into a one-pot meal.

Best of all, this recipe is surprisingly easy to make. When I am in a hurry to get dinner on the table I made it on the stovetop. However, it can also be made in a crock pot which is convenient, especially if you will be transporting the chili to a potluck.

What Type of Chicken to Use

For this recipe, you can use boneless, skinless chicken breasts, chicken thighs, or leftover rotisserie chicken.

Chicken breasts provide a leaner option with a milder flavor, while chicken thighs are slightly fattier and add a richer taste to the chili. However, if using thighs, you will need to increase the cooking time slightly to ensure they reach an internal temperature of 165°F when tested with an instant read digital thermometer.

If you have leftover rotisserie chicken, it can be a great shortcut. Simply shred the chicken and add it in at the end of cooking, allowing it to heat through in the broth for a few minutes. This method is a great time saver and still provides plenty of flavor.

What Type of White Beans to Use

Cannellini beans are the best choice for Buffalo White Chicken Chili because they are creamy and hold their shape well in soups and stews. However, you can also use Great Northern beans, which have a similar texture and mild flavor.

If you prefer a slightly firmer bean, navy beans are another good option, though they are smaller and can break down more easily in the cooking process.

For canned beans, be sure to drain and rinse them before adding them to the chili to remove excess sodium and starch. If using dried beans, cook them separately until tender before adding them to the recipe.

Buffalo Chicken Chili Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 poblano peppers, seeded and chopped
• 4 cloves garlic, minced
• 1 tablespoon dried chives
• 1 tablespoon dried parsley
• 2 teaspoons dried dill weed
• 1 teaspoon smoked paprika
• kosher salt, to taste
• ground black pepper, to taste
• 1 pound boneless skinless chicken breasts
• 5 cups chicken broth, low-sodium
• 4 ounces cream cheese, at room temperature
• 1 can white cannellini beans, drained
• ¾ cup buffalo sauce
• ½ cup salsa verde
• 1 cup shredded cheddar cheese
• ½ cup fresh cilantro, chopped

INSTRUCTIONS

Heat the olive oil in a large pot over medium heat. Add the onion and poblano peppers cook until fragrant, about 5 minutes.

Stir in the garlic, chives, parsley, dill, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant.

Add the chicken, then stir in 4 cups broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes or until the chicken is cooked through.

Remove the chicken from the pot and shred using two forks. Set aside.

Cut or tear the cream cheese into small 1/2-1 inch sections and add to the pot. Stir frequently until it begins to melt.

Add the shredded chicken back into the pot. Then add the drained beans, salsa verde, buffalo sauce, and cheddar cheese. Cook 5-10 minutes, stirring until the Buffalo Chicken Chili is uniform in color.

Remove the pot from the heat and stir in the cilantro.

Serve warm with toppings of your choice. Suggested toppings: chopped cilantro, sour cream, avocado slices, shredded Cheddar cheese.

How to Make Your Own Buffalo Sauce

If you don’t have Buffalo sauce on hand, it’s easy to make your own. Simply combine the following ingredients in a saucepan over low heat:

• ½ cup hot sauce (such as Frank’s Red Hot)
• ¼ cup unsalted butter
• 1 tablespoon white vinegar
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika (optional)

Stir until the butter is melted and the sauce is well combined. You can adjust the spice level by adding more or less hot sauce, depending on your preference.

Serving Suggestions and Toppings

Buffalo White Chicken Chili is best served warm and can be customized with a variety of toppings. Some great options include:

• Shredded cheddar cheese
• Sour cream
• Avocado slices
• Chopped cilantro
• Tortilla chips or strips
• Crumbled blue cheese

This chili pairs well with cornbread, a simple green salad, or even a side of rice to help soak up the flavorful broth. Whether you’re serving it for dinner or meal prepping for the week, it’s a delicious and satisfying dish that’s sure to please. And like White Chicken Chili the leftovers taste even better!

How to Make Buffalo Chicken Chili in a Crock Pot

Making this chili in a crockpot is a great option if you don’t have time to stand over a stove. To adapt the recipe for a slow cooker, follow these steps:

1. In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika.
2. Add the chicken breasts or thighs, then stir in 4 cups of chicken broth and the cream cheese. Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or high for 4-5 hours, until the chicken is tender.
4. Remove the chicken from the crockpot and shred it using two forks.
5. Stir in the drained white beans, salsa verde, Buffalo sauce, cheddar cheese, and cilantro. Mix until the cheese is melted and the chili is creamy and uniform in color.
6. Serve warm with your favorite toppings.

If using rotisserie chicken, simply add it in the final step and let it heat through for about 5 minutes before serving.

Buffalo Chicken Chili is a fantastic way to enjoy the flavors of Buffalo sauce in a hearty, comforting meal. With its creamy texture, bold spices, and versatile ingredients, it’s an easy-to-make dish that’s perfect for any occasion.

Whether you prefer it on the stovetop or make it in a slow cooker, this recipe is sure to become a new favorite in your house, just as it has in mine!

Enjoy! Mary

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