Buffalo Chicken Chili

One chilly evening, as I was searching for a comforting dish, I stumbled upon the idea of making Buffalo Chicken Chili. It was one of those nights where nothing but something hearty and spicy could warm the soul. I remember the first time I made it; the aroma of spices wafted through the house, and before I knew it, everyone was gathered in the kitchen, drawn by the tantalizing scent. The blend of tender chicken and zesty buffalo sauce creates a harmony that feels so right, especially when the weather outside is less than inviting. This dish has become a staple in my home, perfect for both cozy dinners and lively gatherings.

What You’ll Need for Buffalo Chicken Chili

This recipe is built around a combination of hearty and flavorful ingredients that work together to create a deliciously satisfying dish. The key players in this dish are the chicken, beans, and Buffalo wings sauce, which bring together a blend of protein and spices that make each bite unforgettable.

• 1 pound boneless skinless chicken thighs – This cut of meat is perfect for chili. It gets tender and flavorful as it cooks.
• 1/2 large yellow onion, chopped – Adds sweetness and depth to the dish.
• 1/2 cup chopped celery – Introduces a nice crunch and fresh flavor.
• 1 red bell pepper, chopped – Brings a pop of color and sweetness.
• 4 cloves garlic, minced – Infuses the chili with a rich aroma.
• ¼ cup flour – Helps to thicken the chili to a hearty consistency.
• 2 (14.5 oz.) cans Great Northern beans, drained and rinsed – Adds fiber and protein; perfect for chili.
• 1 (15 oz.) can sweet corn, drained and rinsed – Provides a touch of sweetness and texture.
• 1 (15 oz.) can cream style corn – Contributes creaminess to the chili.
• 1 (14 oz.) can fire roasted diced tomatoes – Adds a smoky flavor that enhances the overall taste.
• 5 cups low sodium chicken broth – The base of the chili; helps meld the flavors together.
• 2 tablespoons cornstarch – A thickening agent that achieves the desired consistency.
• 1/2 cup Frank’s RedHot Buffalo Wings Sauce – The star ingredient that gives the chili its signature kick.
• 1 tablespoon chicken bouillon – Intensifies the chicken flavor.
• 1 tablespoon chili powder – Adds depth and warmth.
• 2 teaspoons EACH smoked paprika, ground cumin – Enhances the chili with a smoky and earthy flavor.
• 1/2 teaspoon EACH dried oregano, salt, pepper – Seasoning that rounds out the flavors.
• 4 oz. cream cheese, cubed, softened – Makes the chili rich and creamy.

Step by Step Instructions for Buffalo Chicken Chili

Making Buffalo Chicken Chili is a straightforward process that combines simple steps for a delicious result. Let’s walk through the method together, and soon you’ll have a hearty pot of chili simmering on your stove!

1. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper, then sear it until golden, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.
2. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Once melted, increase the heat to medium-high and add the onions, celery, and bell pepper. Cook for 5 minutes or until the onions are softened, stirring occasionally.
3. Add the garlic and cook for 30 seconds, allowing the flavor to infuse into the mixture. Sprinkle in the flour and cook for one additional minute, stirring constantly. The mixture will thicken, forming a roux.
4. Bring the chicken back to the pot, followed by the beans, creamed corn, corn, diced tomatoes, hot wings sauce, chicken bouillon, and all the seasonings. The medley of flavors will create a robust base for your chili.
5. In a separate bowl, whisk the cornstarch with 1 cup of chicken broth and stir this mixture into the pot. Add the remaining chicken broth and stir to combine everything.
6. Cover the pot and bring the soup to a boil. Then uncover and reduce the heat to a simmer. Cook for 12 to 15 minutes or until the chicken is tender enough to shred, stirring frequently to prevent sticking.
7. Remove the chicken to a cutting board and shred it. Stir the shredded chicken back into the soup.
8. Reduce the heat to low and stir in the cream cheese until it melts and the chili becomes creamy, about 2 minutes.
9. Season with additional salt, pepper, or buffalo wings sauce to taste. If you’d like a thinner consistency, add more chicken broth until you reach your desired texture.
10. Finally, serve your Buffalo Chicken Chili hot, topped with your choice of garnishes like blue cheese, chopped avocados, crushed tortilla chips, sour cream, or cilantro!

Ways to Customize

There are countless ways to put your spin on Buffalo Chicken Chili. Here’s how you can customize it to your liking:

• Adjust the Spice: If you enjoy a kick, add more Buffalo wings sauce. For a milder chili, start with less and gradually add to taste.
• Vegetable Additions: Consider adding more vegetables like zucchini or carrots for extra nutrition and flavor.
• Cheese Lovers: Top your chili with shredded cheese for added creaminess and flavor.
• Garnish Options: Experiment with different toppings such as jalapeños, green onions, or even a drizzle of ranch dressing.
• Swap the Protein: Try using shredded rotisserie chicken for a quicker preparation. Just add it during the last few minutes of cooking.
• Make it Vegetarian: You can replace the chicken with roasted cauliflower or chickpeas for a plant-based version.
• Serving Style: For a fun twist, serve the chili in bread bowls for a hearty presentation.

Serve This Buffalo Chicken Chili With

This delicious Buffalo Chicken Chili pairs beautifully with a variety of sides and accompaniments. Here are some ideas to enhance your meal:

• Crusty Bread: Serve with warm, crusty bread or rolls to soak up the flavorful broth.
• Tortilla Chips: Crunchy tortilla chips are perfect for dipping and add a great texture contrast.
• Side Salad: A fresh side salad with a tangy vinaigrette can lighten up the meal.
• Rice or Quinoa: For a heartier option, serve over rice or quinoa to absorb the chili flavors.
• Seasonal Vegetables: Roasted seasonal vegetables make a delicious and nutritious side.
• Dips: Guacamole or a light sour cream dip can complement the heat of the chili nicely.

FAQ

Conclusion

This Buffalo Chicken Chili is a delightful dish that combines hearty ingredients with a spicy kick, making it perfect for cozy nights in or gatherings with friends. I encourage you to try this recipe soon; it’s a fantastic way to showcase comforting flavors that everyone will love. Don’t hesitate to make it your own by adding your favorite toppings or adjusting the heat to your liking. Enjoy every warm, flavorful bite!

Buffalo Chicken Chili

The ultimate comfort food, Buffalo Chicken Chili combines tender chicken, zesty buffalo sauce, and hearty beans to create a satisfying dish. This easy weeknight dinner is perfect for chilly evenings, making it a must-try for your next meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Whisk
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 1/2 large yellow onion chopped
• 1/2 cup chopped celery
• 1 unit red bell pepper chopped
• 4 cloves garlic minced
• 1/4 cup flour
• 2 14.5 oz. Great Northern beans drained and rinsed
• 1 15 oz. sweet corn drained and rinsed
• 1 15 oz. cream style corn
• 1 14 oz. fire roasted diced tomatoes (with juices)
• 5 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 1/2 cup Frank’s RedHot Buffalo Wings Sauce
• 1 tablespoon chicken bouillon
• 1 tablespoon chili powder
• 2 tsps smoked paprika
• 2 tsps ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 oz. cream cheese cubed, softened

Instructions

 

• Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with ½ teaspoon salt and ½ teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
• Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions, celery and bell pepper; cook for 5 minutes or until onions are softened. Add garlic and cook 30 seconds. Sprinkle in flour and cook one additional minute while stirring (it will be thick).
• Add chicken back to the pot followed by beans, creamed corn, corn, diced tomatoes, hot wings sauce, chicken bouillon, and all seasonings. Whisk cornstarch with 1 cup of chicken broth and stir in. Add remaining chicken broth.
• Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn’t burn. Remove chicken to a cutting board; shred, then stir back into the soup.
• Turn heat to low and stir in cream cheese until smooth, about 2 minutes.
• Season with salt/pepper and/or buffalo wings sauce to taste. Thin with additional chicken broth if desired. Serve with blue cheese, crushed tortilla chips, chopped avocados, sour cream and/or cilantro.

Notes

Prep Ahead: You can trim your chicken, chop your onions, celery, bell pepper, and garlic and prep all your toppings ahead of time.

Rotisserie chicken: To use rotisserie chicken, add about 2 ½ cups shredded chicken to the chili when the recipe calls for adding the shredded chicken back to the soup.

Buffalo Wings Sauce: I use Frank’s RedHot BUFFALO Wings Sauce– NOT Frank’s original sauce. You’ll want to look for “Wings” on the label. Take care, however, – there is “buffalo” and there is “hot buffalo.” I recommend “buffalo” – it’s hot enough! If using a different hot sauce, you will want to start with less and add more to taste.

Customize spice level: This Buffalo Chicken Chili is “medium” spicy if you use the ½ cup buffalo wings sauce. The good thing is, you can start with less, about ¼ cup if you like, then stir in additional wings sauce after the chili is done cooking. This way the chili is milder for the kiddos but you can add additional buffalo wings sauce to your own bowl.

Stir often: The chili can stick to the bottom and burn while it’s simmering because it’s quite thick, so you’ll want to stir often so the bottom doesn’t burn.

Use soft cream cheese: You want the cream cheese pretty soft before it goes into the chicken chili so it will melt more easily. I chop into cubes and microwave for about 30 seconds.

Stir until melted: If you have white specks after you add the cream cheese, this isn’t the cream cheese curdling, this is simply unmelted cream cheese. Continue to cook on low until the cream cheese is fully incorporated.

Make it less thick: I love my Buffalo Chicken Chili thick and creamy BUT the consistency is totally up to you! For a thinner soup, simply add additional chicken broth.

Season to taste: Spice up your chicken chili with additional buffalo wings sauce or add chicken bouillon to enhance the flavors.

Gluten free: Use gluten-free flour – the rest of the ingredients should be gluten free.

Storage: Store in an airtight container in the fridge for up to 5 days.

Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally – about 10 minutes.

Microwave: Transfer individual servings to a microwave-safe dish and cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave at 30-second intervals, if needed.

Keyword Buffalo Chicken Chili Recipe, Easy Chili Recipe, hearty soup recipe, spicy chicken chili

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.