Creamy Buffalo Chicken Chili
This buffalo chicken chili packs all the tangy, spicy kick of your favorite chicken wings into a creamy, satisfying chili that comes together in about 35 minutes.
It’s the kind of weeknight dinner that feels like a treat without a lot of work. One pot, a handful of ingredients, and a short simmer on the stove.
What Makes This Chili So Good
The cream cheese is the secret here. It melts into the chili, turning the tangy sauce into something silky and lush without dulling the buffalo kick.
I also love how the chicken stays tender. We give it a quick sear just for color, then let it finish cooking gently in the spicy broth, so every bite is juicy.
And the toppings really make it. A crumble of blue cheese, some sliced green onions, and maybe an extra drizzle of buffalo sauce on top bring it all together.
Ingredients
- 1 tbsp vegetable oil: any neutral oil works
- 1 lb boneless, skinless chicken breasts: cut into 1-inch pieces
- 1 medium onion: diced
- 2 stalks celery: diced
- 3 cloves garlic: minced
- 1/2 cup buffalo wing sauce: Frank’s RedHot is classic
- 1 (14.5 oz) can diced tomatoes: undrained
- 1 (15 oz) can cannellini beans: drained and rinsed
- 1 cup chicken broth
- 4 oz cream cheese: softened
- Salt and black pepper
- Toppings: blue cheese crumbles, sliced green onions, extra buffalo sauce
Variations / Substitutions
- Chicken: Swap with ground turkey or chicken, brown and crumble. Or use 2 cups shredded rotisserie chicken, stirred in after the simmer.
- Beans: Use pinto or great northern beans instead of cannellini.
- Heat level: For more heat, add a diced jalapeño with the onion. For less, use a mild buffalo sauce or reduce the amount to 1/3 cup.
- Dairy-free: Omit the cream cheese and stir in 1/4 cup canned full-fat coconut milk or a splash of unsweetened non-dairy creamer at the end.
- Extra vegetables: Add a chopped bell pepper along with the onion and celery.
- If you love this, try our buffalo chicken dip.
How To Make Buffalo Chicken Chili
Step 1: Sauté the Vegetables
Heat the 1 tbsp oil in a large Dutch oven or heavy pot over medium heat. Add the 1 diced onion, 2 stalks diced celery, and a pinch of salt. Cook for about 5 minutes, until the onion is translucent and the celery starts to soften. Stir in the 3 minced garlic cloves and cook 1 more minute.
The kitchen should smell sweet and savory at this point, with the onion turning glossy. If the celery isn’t softening after 5 minutes, add a splash of water and cover the pot for a minute to steam it along.
Step 2: Brown the Chicken
Push the vegetables to one side of the pot and add the 1 lb of chicken pieces in a single layer. Sprinkle with a pinch of salt and pepper. Let them cook without stirring for about 3 minutes, until the bottoms get a pale golden color. Then stir to combine with the vegetables and cook 2 more minutes, just until the chicken is no longer pink on the outside.
The chicken won’t be fully cooked through yet, and that is intentional. A quick sear locks in flavor and keeps each piece juicy while it simmers.
Step 3: Build the Chili
Pour in the 1/2 cup buffalo wing sauce, the can of diced tomatoes with their juices, the drained cannellini beans, and 1 cup chicken broth. Stir everything together and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot.
The chili will look thin at this point, which is normal. As it simmers, the liquid reduces slightly and the beans release their starch, thickening everything into a velvety base.
Step 4: Simmer the Chili
Bring the chili to a boil, then reduce the heat to low so it stays at a gentle bubble. Cover and simmer for 20 minutes, stirring once halfway through, until the chicken is tender and the flavors have melded.
You will notice the sauce darkening from bright orange to a deeper, brick-red hue. The bubbling will slow as it thickens, but if it looks too thick, add a splash of broth. If too thin, keep the lid off for the last 5 minutes.
Step 5: Swirl in the Creamy Finish and Serve
Turn off the heat. Add the 4 oz softened cream cheese in small chunks directly into the hot chili. Let it sit for a minute to warm through, then stir gently until it melts completely into the broth, creating creamy, pale swirls. Ladle into bowls.
Top each bowl with a handful of blue cheese crumbles, a scattering of sliced green onions, and a drizzle of extra buffalo sauce. Serve it hot, maybe with a side of tortilla chips for scooping.
Tips for the Best Buffalo Chicken Chili
- Use softened cream cheese. Let it sit at room temperature while you prep so it melts smoothly without lumps. Cold cream cheese can seize up in the hot broth.
- Don’t overcook the chicken. A quick browning is all you need. The simmering will finish cooking the chicken gently, keeping it from drying out.
- Adjust spice to taste. Buffalo sauces vary in heat. If you are unsure, start with 1/3 cup and add more after simmering. You can always stir in extra at the end.
- For a thicker chili, mash some of the beans against the side of the pot before adding the cream cheese. This releases starch and gives the chili more body.
What To Serve With Buffalo Chicken Chili
A slice of sweet cornbread offsets the spicy tang perfectly, while crunchy tortilla chips turn the chili into a shareable dip. For freshness, add a simple celery and carrot slaw on the side or a handful of crisp celery sticks.
Frequently Asked Questions
Do I have to use cream cheese?
No, you can swap in 1/4 cup heavy cream or creme fraiche stirred in at the end, or skip it entirely for a thinner, spicy broth.
Can I double this recipe?
Yes, use a large pot and double all ingredients. The simmer time may increase by about 5 minutes to ensure the chicken cooks through.
What’s the best buffalo sauce?
Frank’s RedHot Original is the classic choice. Any cayenne-based vinegar hot sauce will work, but avoid thicker varieties like sriracha, which changes the flavor.
Can I make this in a slow cooker?
Yes, sauté the vegetables and brown the chicken on the stove first, then transfer along with the other ingredients (except the cream cheese) to the slow cooker. Cook on low for 4 hours or high for 2 hours, then stir in the cream cheese at the end.
Buffalo Chicken Chili Recipe
Ingredients
Method
- Heat oil in a large Dutch oven or heavy pot over medium heat. Add onion, celery, and a pinch of salt. Cook 5 minutes until softened, then stir in garlic and cook 1 minute.
- Push vegetables aside and add chicken in a single layer. Season with salt and pepper. Brown undisturbed 3 minutes, then stir and cook 2 minutes more until no longer pink on the outside.
- Stir in buffalo sauce, diced tomatoes with juices, beans, and broth. Scrape up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes, stirring once, until chicken is tender.
- Turn off heat. Add cream cheese chunks, let sit 1 minute, then stir until melted and creamy. Ladle into bowls and top with blue cheese crumbles, green onions, and extra buffalo sauce.
