This Creamy Buffalo Chicken Chili is perfect for everything from weeknight family dinners to game-day and parties. This easy one-pot dinner is filled with shredded chicken, two kinds of beans and just the right amount of heat.
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Buffalo chicken is one of my favorite flavor cobinations for fall, winter, and of course it’s one of the best game day recipes. Spicy, creamy and hearty this recipe takes all of the best parts of your favorite buffalo chicken dip and turns it into one delicious bowl of chili. For more delicious buffalo chicken recipes take a look at my popular Buffalo Chicken Dip Sliders, Buffalo Chicken Meatballs, and Hot Honey Chicken Wings.
I typically use boneless skinless chicken thighs for this chili as they have a richer flavor and are affordable, but chicken breasts would work just as well. I start by simmering the chicken in a flavorful broth filled with spices, diced tomatoes as well as white beans and pinto beans. It’s creamy texture comes from a combo of pureeing some of the broth and beans and then stirring in a bit of cream cheese at the end. If you want more chili recipes check out my Beef and Chorizo Chili (it even won a chili cook-off!) and creamy Pumpkin Chili. (don’t forget to serve your chili with my delicious Jalapeno Cheddar Biscuits).
Ingredients
- Olive oil
- Smoked paprika
- Onion powder
- Garlic powder
- Chicken thighs
- Chicken broth
- Diced tomatoes
- Cannellini beans
- Pinto beans
- Buffalo hot sauce, such as Frank’s Red Ho
- Kosher salt
- Ground black pepper
- Cream cheese
Cooking Tips and Variations
- Feel free to swap boneless skinless chicken breasts for the chicken thighs
- Instead of cooking the chicken you can add in shredded or chopped rotisserie chicken to the soup at the end of the recipe
- Substitute 3 teaspoons of chili powder in place of the spices
- Make sure to use buffalo hot sauce(like Frank’s Red Hot), and not buffalo wing sauce. Buffalo wing sauce has additional butter added which can affect the final taste of the chili.
- Feel free to substitute great northern beans in place of the cannellini beans
- An immersion blender is the easiest way to puree part of the chili (this immersion blender is one of my favorite kitchen tools) but you can also ladle 1.5 cups of the beans-broth mixture into a regular blender then stir that back into the pot.
- While this chili has that classic buffalo chicken flavor it’s fairly mild. Stir in additional hot sauce or a dash of cayenne pepper at the end to adjust the heat content to your preference.
- To customize this chili add in corn, use fire-roasted tomatoes, fresh or pickled jalapeños , mild green chiles
- Top with sour cream, plain greek yogurt, shredded cheddar cheese, blue cheese crumbles, diced avocado, cilantro, crumbled tortilla chips, diced celery or a drizzle of ranch dressing
How to Make Buffalo Chicken Chili
Heat the olive oil in a dutch oven or large pot over medium heat. Add in the smoked paprika, onion powder and garlic powder; saute for 1 minute or until fragrant while stirring frequently. Add the chicken thighs to the pan and saute for 3-4 minutes on one side. Flip the chicken thighs and add in the chicken broth, diced tomatoes, cannelini beans, pinto beans,hot sauce, salt and pepper.
Cover and bring to a boil, then reduce the heat to a simmer. Simmer for 20 minutes. Removed the chicken thighs and shred them using 2 forks (alternatively you could dice the chicken).
Using an immersion blender puree approximately 1/4 of the chili mixture taking care to leave some beans whole (you can also add 1.5 cup of the chili mixture to a regular blender and puree on high speed. Stir the pureed chili mixture back into the pot).
Add the shredded chicken and cream cheese to the chili and stir until the cream cheese has melted and everything is combined. Taste the chili and add additional salt or hot sauce (add 1 tablespoon at a time until you’ve reached your desired heat level). Serve as desired.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 3 days. To store in the freezer allow the chili to come to room temperature before transferring to a freezer-safe container or freezer bags. Freeze for up to 3 months.
If frozen thaw completely in the refrigerator overnight before reheating. You can then reheat the chili on the stovetop or in the microwave.
If you like this Buffalo Chicken Chili be sure to take a look at some of my other recipes!
If you make this Buffalo Chicken Chili please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!
Buffalo Chicken Chili
Equipment
- 1 large dutch oven
- 1 Immersion Blender or stand blender
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 pound chicken thighs
- 2 cups chicken broth
- 1 15 oz can diced tomatoes
- 2 15 oz cans cannellini beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1/4 cup buffalo hot sauce, such as Frank's Red Hot plus extra to adjust heat level as desired
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons cream cheese
Instructions
- Heat the olive oil in a dutch oven over medium heat. Add in the smoked paprika, onion powder and garlic powder; saute for 1 minute or until fragrant while stirring frequently.
- Add the chicken thighs to the pan and saute for 3-4 minutes on one side. Flip the chicken thighs and add in the chicken broth, diced tomatoes, cannelini beans, pinto beans,hot sauce, salt and pepper.
- Cover and bring to a boil, then reduce the heat to a simmer. Simmer for 20 minutes.
- Removed the chicken thighs and shred them using 2 forks (alternatively you could dice the chicken).
- Using an immersion blender puree approximately 1/4 of the chili mixture taking care to leave some beans whole (you can also add 1.5 cup of the chili mixture to a regular blender and puree on high speed. Stir the pureed chili mixture back into the pot).
- Add the shredded chicken and cream cheese to the chili and stir until the cream cheese has melted and everything is combined.
- Taste the chili and add additional salt or hot sauce (add 1 tablespoon at a time until you've reached your desired heat level). Serve as desired.
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