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Buffalo Chicken Chili – combine two classics in one comforting and delicious dinner. Chicken Wings and Chili make a great combo that can be ready in no time!
If you love Chicken Wings or anything with buffalo sauce you are going to love this chili. It is a chicken chili that is spicy from the buffalo sauce, a little creamy and just comforting and delicious.
You can get dinner on the table in about 30 minutes with this recipe, so it is perfect for those crazy weeknights. It can also sit in the crockpot to stay warm if you are having a game day party or any type of get together.
Why You’ll Love This Recipe
- It is ready in about 30 minutes, so it is great for a weeknight dinner.
- Like it spicy? Adjust the heat level to make it exactly how your family likes it.
- The chicken cooks in the broth, but you could use rotisserie chicken and have this on the table even faster.
- Add topping to your heart’s content! Cheese, avocado, tortilla strips, green onions, jalapeno, ranch dressing drizzled on top…..so many different options!
These Buffalo Chicken Sandwiches are a must try if you love buffalo chicken!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Olive Oil
- Onion
- Poblano Pepper
- Garlic
- Dried Parsley
- Dried Chives
- Onion Powder
- Garlic Powder
- Ground Cumin
- Paprika
- Celery Seed
- Chicken Breasts
- Diced Tomatoes with Green Chiles
- Chicken Broth
- White Beans
- Cream Cheese
- Buffalo Wing Sauce
- Salt & Pepper to taste
I get it, the list looks long! But it is super easy, and you probably have most if it in your house already. The spices are found in the regular grocery store, so it can be something that you have stocked and can pull out any night of the week.
How To Make Buffalo Chicken Chili
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- In a large pot heat oil over medium high heat. Add the chopped onions and poblano pepper and cook for about 5 minutes until they start to soften.
- Add in the garlic and let it cook for about a minute.
- Stir in all of the seasonings until the vegetables are well coated.
- Pour in the chicken broth and diced tomatoes and add the pieces of chicken. Bring the mixture to a simmer, and cook for about 15 minutes, partially covered, until the chicken is cooked through.
- Once the chicken is cooked, take it out and shred.
- Add the beans, buffalo sauce and cream cheese to the pot with the shredded chicken.
- Stir and cook for 5-10 minutes until the cream cheese is melted.
- Serve immediately with desired toppings.
I give a range in the directions for how much wing sauce to use. If you use 1/2 cup the chili will have tons of flavor with a little bit of a kick. If you go up to 3/4 of a cup it will definitely be on the higher end of the spectrum. So if you want it really mild, start with 1/4 of a cup and taste to adjust.
Absolutely! If your have leftover chicken or a rotisserie chicken, that is great to add to this recipe. When you add the broth, I would add the beans, buffalo sauce, cream cheese and already cooked chicken. Then just bring everything to a simmer, so the cream cheese melts, and everything is nice and hot.
You really can pick whatever you like. I used white beans, like a Northern Bean or Navy Bean for this, so that is what is called for. But really any bean that you like is going to work
Storage
If you have leftovers, you can just cover and store in an airtight container in the fridge for 3-4 days. To reheat you can use a microwave or a saucepan on the stove.
Topping Ideas
This is where I think chili and soups get fun! You get to add complimenting flavors and different textures to make it come alive, and everyone can pick and choose what they like.
- Blue Cheese Crumbles
- Cheddar Cheese
- Tortilla Strips
- Avocado
- Green Onions
- Parsley
- Sour Cream
And a big piece of Cornbread is a great side dish to go with this chili.
More Comforting Dinner Recipes
- Crockpot Chili
- Stuffed Pepper Casserole
- Crockpot Fiesta Chicken
- Marry Me Chicken
- Cheeseburger Soup
- Crockpot Chicken & Gravy
- Avgolemono Soup
- Taco Spaghetti
- Mississippi Chicken
Buffalo Chicken Chili
Ingredients
- 1 Tablespoon olive oil
- 1 onion, finely chopped
- 1 poblano pepper, seeded and chopped
- 4 cloves garlic, mined
- 1 Tablespoon dried parsley
- 1 Tablespoons dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1 1/2 pounds boneless skinless chicken breasts
- 1 10 oz can diced tomatoes with green chiles
- 3 cups chicken broth
- 4 oz cream cheese
- 1 15 oz can white beans, drained and rinsed
- 1/2 -3/4 cup buffalo wing sauce
- Salt & Pepper to taste
Instructions
- In a large pot heat oil over medium high heat. Add the chopped onions and poblano pepper and cook for about 5 minutes until they start to soften.
- Add in the garlic and let it cook for about a minute.
- Stir in all of the seasonings until the vegetables are well coated.
- Pour in the chicken broth and diced tomatoes and add the pieces of chicken. Bring the mixture to a simmer, and cook for about 15 minutes, partially covered, until the chicken is cooked through.
- Once the chicken is cooked, take it out and shred.
- Add the beans, buffalo sauce and cream cheese to the pot with the shredded chicken.
- Stir and cook for 5-10 minutes until the cream cheese is melted.
- Serve immediately with desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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You have managed to combine two of the best party foods into one super food, and I am so ready for it! I can’t wait to make this!
I am so curious to try this chili! I am sure that my family will love it!
Oh wow! This sounds so hearty and delicious!! My family would love it!