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
Scale
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.
