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Buffalo Chicken Chili Recipe

Buffalo Chicken Chili Recipe
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★★★★★

5.1 from 22 reviews

This Buffalo Chicken Chili combines classic spicy buffalo flavors with hearty chili ingredients for a comforting and flavorful meal. Perfect for game day or a cozy dinner, this recipe features tender chicken simmered in a spicy tomato and hot sauce base, enriched with cream cheese and cannellini beans for creamy texture and protein-packed goodness.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 2 jalapeño peppers, diced (seeds removed for a milder chili)

Protein and Liquids

  • 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

Spices and Beans

  • 1 tablespoon ground chili powder
  • 2 teaspoons ground cumin
  • 31 ounces cannellini beans, drained and rinsed (2 cans)

Dairy and Seasoning

  • 4 ounces cream cheese, cut into cubes (½ brick)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Optional Toppings

  • Tortilla strips
  • Sliced celery
  • Sour cream
  • Blue cheese crumbles

Instructions

  1. Prepare the base: Heat 1 tablespoon vegetable oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and jalapeño peppers and sauté until softened, about 5 minutes.
  2. Cook the chicken and simmer: Add the chicken breasts, fire-roasted tomatoes, low-sodium chicken stock, Franks RedHot Sauce, chili powder, and cumin to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the chicken is fully cooked through, about 25 minutes.
  3. Shred the chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks.
  4. Combine and finish cooking: Return the shredded chicken to the pot along with the drained and rinsed cannellini beans and the cubed cream cheese. Stir to combine, then cook until everything is heated through and the cream cheese is melted, about 5-10 minutes. Season with kosher salt and freshly ground black pepper to taste.
  5. Serve with optional toppings: Ladle the chili into bowls and garnish with tortilla strips, sliced celery, sour cream, and blue cheese crumbles as desired.

Notes

  • Removing seeds from jalapeños reduces heat for a milder chili.
  • Adjust hot sauce amount to control spice level.
  • Fire-roasted tomatoes add a smoky depth but regular diced tomatoes work as well.
  • Use low-sodium chicken stock to better control saltiness.
  • Shredded chicken can be prepared ahead and added at the final step for quicker assembly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: Buffalo chicken chili, spicy chili recipe, hearty chicken chili, game day recipes, creamy chicken chili

Find it online: https://nataliereeve.com/buffalo-chicken-chili-recipe/