Description
This Creamy Buffalo Chicken Chili is a bold, comforting fusion of classic chili and buffalo chicken dip. With tender chicken, creamy beans, and tangy buffalo sauce, it’s rich, flavorful, and perfect for feeding a crowd or cozying up on a cold night.
Ingredients
Scale
- 2 lbs boneless, skinless chicken (breasts or thighs)
- 1 large onion, chopped
- 2 cups diced celery (about 5–6 stalks)
- 30 oz cannellini beans, drained (2 cans)
- 10.5 oz diced tomatoes with green chiles (1 can)
- 15 oz tomato sauce (1 can)
- ½ cup buffalo sauce (adjust to taste)
- 5 cloves garlic, chopped
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 2 tbsp granulated sugar
- Salt and pepper, to taste
- 8 oz cream cheese, cubed and softened
Topping Ideas:
- Sour cream
- Blue cheese crumbles
- Shredded cheddar cheese
- Corn chips
- Chopped cilantro
- Green onions
Instructions
- Sauté the aromatics.
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onion and celery, cooking for 5–6 minutes until softened and fragrant. - Add garlic and spices.
Stir in the chopped garlic, chili powder, cumin, and sugar. Cook for 1 minute to bloom the spices. - Add chicken and liquids.
Place the chicken in the pot, then add the tomato sauce, diced tomatoes with green chiles, buffalo sauce, salt, and pepper. Stir to combine. - Simmer the chili.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, until the chicken is tender and cooked through. - Shred the chicken.
Remove the chicken, shred it with two forks, then return it to the pot. - Add beans and cream cheese.
Stir in the drained cannellini beans and cubed cream cheese. Continue to cook over low heat, stirring occasionally, until the cheese is fully melted and the chili is creamy and smooth (about 10 minutes). - Taste and adjust.
Add more buffalo sauce if you want extra heat, or season with additional salt and pepper. - Serve and top.
Ladle the chili into bowls and top with your favorite garnishes—sour cream, cheese, blue cheese crumbles, or crunchy corn chips.
Notes
If you prefer a thicker chili, simmer uncovered for an additional 10–15 minutes.
Adjust spice by starting with ¼ cup buffalo sauce, then increasing as desired.
For shredded texture, you can use pre-cooked rotisserie chicken and add it during the last 10 minutes.
Slow cooker version: Combine everything except cream cheese and beans, cook on low for 6 hours, then stir in cream cheese and beans before serving.