If you love bold, spicy flavors with a comforting, hearty texture, then you are going to adore this Buffalo Chicken Chili Recipe. It’s the perfect harmony of creamy, spicy, and tangy all in one bowl. This chili combines tender shredded chicken infused with that iconic buffalo sauce heat alongside tender beans and cream cheese, making every spoonful a cozy, crave-worthy experience. Whether you’re feeding family or hosting friends, this recipe is guaranteed to become a fast favorite that warms you up inside out.
Ingredients You’ll Need
This Buffalo Chicken Chili Recipe relies on simple yet purposeful ingredients that come together beautifully. Each item adds its own special touch, whether it’s the kick from jalapeños, the creamy texture from cream cheese, or the smoky depth from fire-roasted tomatoes.
- Vegetable oil: For sautéing your aromatics to build the base flavor.
- Onion (diced): Adds sweetness and depth after a quick sauté.
- Jalapeño peppers (diced, seeds removed for milder chili): Provides a subtle spicy warmth balanced to taste.
- Boneless, skinless chicken breasts (1½ pounds): The hearty protein that soaks up all the flavors.
- Diced fire-roasted tomatoes (1 can, 14.5 ounces): Brings a rich smoky tang and vibrant color.
- Low-sodium chicken stock (1 cup): Ensures your chili is juicy and flavorful without overpowering.
- Franks RedHot Sauce (½ cup): The heart of buffalo flavor, adding that signature spicy tang.
- Ground chili powder (1 tablespoon): Adds warm spice and complexity.
- Ground cumin (2 teaspoons): Offers an earthy depth that rounds out the chili’s profile.
- Cannellini beans (2 cans, 31 ounces, drained and rinsed): Creamy beans that boost texture and make the chili filling.
- Cream cheese (4 ounces, cut into cubes): Melts smoothly to add luscious creaminess.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and balancing flavors.
- Tortilla strips, sliced celery, sour cream, and blue cheese crumbles: Optional garnishes that elevate every bite.
How to Make Buffalo Chicken Chili Recipe
Step 1: Sauté the Aromatics
Begin by heating 1 tablespoon of vegetable oil in a large soup pot or Dutch oven over medium heat. Toss in the diced onion and jalapeño (seeds removed for a milder bite) and sauté them until soft and fragrant, about 5 minutes. This simple step is where the magic starts—the onions become sweet and tender, while the jalapeño imparts a gentle, pleasant heat that lays the foundation for your chili.
Step 2: Add Chicken and Simmer
Next, add the boneless, skinless chicken breasts right into the pot, along with diced fire-roasted tomatoes, chicken stock, Franks RedHot Sauce, chili powder, and ground cumin. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 25 minutes until the chicken is perfectly cooked through and infused with all those vibrant flavors.
Step 3: Shred and Combine
Carefully remove the chicken breasts from the pot and shred the meat into bite-sized pieces using two forks—it’s satisfying work that makes the chili extra comforting. Return the shredded chicken to the pot and stir in the cannellini beans and cream cheese cubes. Stir gently and cook for another 5 to 10 minutes, letting the cream cheese melt into the chili to create a rich, velvety consistency. Season with kosher salt and freshly ground black pepper to taste, and your Buffalo Chicken Chili Recipe is ready to enjoy.
How to Serve Buffalo Chicken Chili Recipe
Garnishes
To really bring your Buffalo Chicken Chili Recipe to life, top it off with crunchy tortilla strips, crisp celery slices, a dollop of cool sour cream, and crumbled blue cheese. These garnishes bring delightful texture contrasts along with extra bursts of flavor, perfectly balancing the chili’s spicy and creamy notes.
Side Dishes
Serve this chili alongside warm cornbread or a simple green salad to round out the meal. The buttery crumb of cornbread is amazing at soaking up the spicy, creamy broth, while a fresh salad lightens the palate and adds a refreshing crunch.
Creative Ways to Present
If you’re feeling adventurous, try serving the Buffalo Chicken Chili Recipe over crispy baked potato halves or stuffed inside soft, warm bread bowls. You can even turn it into a hearty dip for game day by reducing the liquid slightly and serving with celery sticks and chips on the side.
Make Ahead and Storage
Storing Leftovers
This chili keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors deepen overnight, making your leftovers taste even better the next day.
Freezing
Want to save some for later? Portion the Buffalo Chicken Chili Recipe into freezer-safe containers or heavy-duty zip-top bags. It freezes well for up to 3 months, making it a great option for meal prep or busy nights when you want a comforting meal ready to go.
Reheating
When you’re ready to enjoy your leftovers or frozen portions, simply reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken stock or water if the chili becomes too thick. Microwave reheating works too—just cover loosely and heat in 1-minute increments, stirring between each.
FAQs
Can I use shredded rotisserie chicken instead of cooking breasts?
Absolutely! Using shredded rotisserie chicken is a great shortcut that saves time while still delivering fantastic buffalo flavor. Just add the chicken during the last step to warm through.
How spicy is this Buffalo Chicken Chili Recipe?
The heat level is medium by default due to the jalapeños and Franks RedHot Sauce. You can adjust the jalapeño quantity and include the seeds for more kick or swap for milder peppers to reduce the spice.
Is this recipe gluten-free?
Yes, this Buffalo Chicken Chili Recipe is naturally gluten-free as long as you double-check your hot sauce and chicken stock to ensure they contain no gluten-containing additives.
Can I make this in a slow cooker?
Definitely! Sauté the onion and jalapeño first, then add all ingredients except the cream cheese and beans into the slow cooker. Cook on low for 4–6 hours, shred the chicken, add beans and cream cheese, and cook for an additional 20–30 minutes.
What can I substitute for cream cheese?
If you prefer a lighter option or don’t have cream cheese on hand, sour cream works well for creaminess but add it off the heat to avoid curdling. Alternatively, you can use Greek yogurt or mascarpone for a similar texture.
Final Thoughts
If you’re looking for a new chili that packs flavor, warmth, and a fun twist on classic buffalo chicken, this Buffalo Chicken Chili Recipe is calling your name. It’s cozy, creamy, and brightly spicy all at once, making it perfect for chilly nights or game day gatherings. Give it a try and watch it quickly become one of your go-to comfort meals.
Print
Buffalo Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Buffalo Chicken Chili is a flavorful and comforting dish that combines the spicy kick of Buffalo sauce with hearty chicken and creamy beans. Perfect for a cozy meal, it features tender shredded chicken simmered with fire-roasted tomatoes, jalapeños, and warming spices, finished with cream cheese for a rich and creamy texture. Serve it topped with crunchy tortilla strips, crisp celery, tangy sour cream, and blue cheese crumbles for a true Buffalo experience.
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 jalapeño peppers, diced (seeds removed for milder chili)
- 2 boneless, skinless chicken breasts (1½ pounds)
- 14.5 ounces diced fire-roasted tomatoes (1 can)
- 1 cup low-sodium chicken stock
- ½ cup Franks RedHot Sauce
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 31 ounces cannellini beans, drained and rinsed (2 cans)
- 4 ounces cream cheese, cut into cubes (½ brick)
- Kosher salt and freshly ground black pepper, to taste
Toppings
- Tortilla strips
- Sliced celery
- Sour cream
- Blue cheese crumbles
Instructions
- Sauté the aromatics: Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and jalapeño peppers, cooking until softened and fragrant, about 5 minutes.
- Simmer the chicken and base: Add the chicken breasts, diced fire-roasted tomatoes, low-sodium chicken stock, Franks RedHot Sauce, chili powder, and ground cumin to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the chicken is cooked through, approximately 25 minutes.
- Shred the chicken and finish chili: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot along with the drained cannellini beans and cream cheese cubes. Season with kosher salt and freshly ground black pepper to taste. Stir well and cook until warmed through and the cream cheese is melted, about 5 to 10 minutes.
- Serve with toppings: Ladle the chili into bowls and garnish with tortilla strips, sliced celery, sour cream, and blue cheese crumbles as desired for added texture and flavor.
Notes
- For milder chili, seeds are removed from the jalapeño peppers; leave them in for more heat.
- Franks RedHot Sauce is key for authentic Buffalo flavor but can be adjusted to taste.
- Use low-sodium chicken stock to control the saltiness of the chili.
- Cream cheese adds a creamy richness to balance the spice.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
