Buffalo Chicken Chili

Buffalo Chicken Chili is the creamy, spicy, flavorful recipe you need. This stovetop chili recipe is so easy to make and it’s so delicious!

Creamy Buffalo Chicken Chili Recipe

If you like buffalo chicken wings, then this is the chili recipe for you! It’s creamy, flavorful, easy to make, and you can make it as mild or as spicy as you like.

This Buffalo Chicken Chili is a tomato-based chili, filled with cannellini beans, chicken, plenty of spices to add some heat, and cream cheese to make it super creamy!

You’ll also love this Buffalo Chicken Dip, Stuffed Buffalo Chicken Breast, and Buffalo Chicken Enchiladas.

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How to make Buffalo Chicken Chili

You can jump to the recipe card for full ingredients & instructions!

1. Heat oil in a large pot on the stove. Then add the onion and jalapeno, and saute.
2. Add chicken, tomatoes, stock, hot sauce, chili powder, and cumin. Simmer covered about 25 minutes.
3. Take the chicken out and shred it, then add it back into the chili.
4. Add the beans and cream cheese, then cook another 5-10 minutes.
5. Serve hot, add your preferred toppings, and enjoy!

How spicy is Buffalo Chicken Chili?

Just like buffalo wings, the best part of this chili is the spice! Between the jalapenos and hot sauce, this recipe has quite a bit of heat.

However, you can easily adjust it to your preference! Make it more mild (or spicier) using the measurements in the recipe card.

How long does chili simmer on the stove?

Once everything is in the pot, the chili only needs around 30 minutes to simmer. Total cook time is under an hour.

Can I freeze it?

Yes, you can freeze buffalo chicken chili if you want to make it ahead of time, or just save leftovers. Let it cool, then pour it into freezer-safe containers and freeze up to 3 months. Let it thaw in the fridge before reheating.

If you are making this ahead of time to freeze, I recommend leaving out the cream cheese before freezing. Then just mix it in while reheating.

What should I serve with Buffalo Chicken Chili?

Chili makes such a great meal all on its own. I like topping this with tortilla strips, sliced celery, blue cheese crumbles, and a dollop of sour cream. You could also serve tortilla chips, celery sticks, or bread on the side for dipping!

If you’re looking for something else to serve with it, try these cornbread muffins, baked sweet potato fries, or macaroni salad.

This easy Buffalo Chicken Chili recipe is sure to please all. Top it off with tortilla strips, chopped celery, sour cream, and blue cheese, and you’ll have the most delicious dinner!

More Chili Recipes we Love

• Sweet Potato Chili
• Instant Pot Chili
• Spicy White Bean Chicken Chili
• 6 Ingredient Chili

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Buffalo Chicken Chili Recipe

4.71 from 27 votes

Prep: 10 minutes mins

Cook: 40 minutes mins

Total: 50 minutes mins

Servings: 4 people

Author: Becky Hardin

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Buffalo Chicken Chili is the creamy, spicy, flavorful recipe you need. This stovetop chili recipe is so easy to make and it's so delicious!

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Ingredients 

1x2x3x

• ▢ 1 tablespoon vegetable oil
• ▢ 1 onion diced
• ▢ 2 jalapeño peppers diced (seeds removed for a milder chili)
• ▢ 2 boneless, skinless chicken breasts (1½ pounds)
• ▢ 14.5 ounces diced fire-roasted tomatoes (1 can)
• ▢ 1 cup low-sodium chicken stock
• ▢ ½ cup Franks RedHot Sauce (see note)
• ▢ 1 tablespoon ground chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 31 ounces cannellini beans drained and rinsed (2 cans)
• ▢ 4 ounces cream cheese cut into cubes (½ brick)
• ▢ Kosher salt and freshly ground black pepper to taste

For Serving (Optional)

• ▢ Tortilla strips
• ▢ Sliced celery
• ▢ Sour cream
• ▢ Blue cheese crumbles

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Instructions 

• Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.
  1 tablespoon vegetable oil, 1 onion, 2 jalapeño peppers
• Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.
  2 boneless, skinless chicken breasts, 14.5 ounces diced fire-roasted tomatoes, 1 cup low-sodium chicken stock, ½ cup Franks RedHot Sauce, 1 tablespoon ground chili powder, 2 teaspoons ground cumin
• Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream cheese, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.
  31 ounces cannellini beans, 4 ounces cream cheese, Kosher salt and freshly ground black pepper, Tortilla strips, Sliced celery, Sour cream, Blue cheese crumbles

Video

Becky’s Tips

• Hot Sauce: For a milder chili, use ¼ cup hot sauce.
• For a spicier chili, leave in the jalapeno seeds and use ½ cup hot sauce.
• You can also substitute chicken thighs for the breasts.
• In place of cream cheese, you can also use 1 cup heavy cream.
• Nutritional information does not include optional ingredients.

Calories: 474kcalCarbohydrates: 45gProtein: 41gFat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 104mgSodium: 1699mgPotassium: 666mgFiber: 13gSugar: 5gVitamin A: 1556IUVitamin C: 36mgCalcium: 224mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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