Buffalo Chicken Chili
This easy buffalo chicken chili is creamy, hearty, and full of flavor. Made with tender chicken, beans, and buffalo hot sauce, it's perfect for everything from a cozy one-pot dinner to your game day party.
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.
Would you like to save this recipe?
Tried this recipe?Let us know how it was!