Buffalo Chicken Chili

This buffalo chicken chili is a fun twist on classic white chicken chili that brings all those buffalo wing vibes you love! What makes our recipe special is the combination of tangy buffalo sauce and creamy elements that create the right balance of heat and richness. It’s hearty, satisfying, and packed with lean protein from chicken breast, making it a great option when you’re craving a big bowl of chili. This is the kind of recipe that’s ideal for football Sundays or any time you want something comforting with a kick!

My husband and I have been making a big pot of soup or chili one to two times a week throughout the fall and winter for nearly 15 years now, so we’ve tried countless variations over the years. I’ve shared over a dozen soup and chili recipes on this website because we genuinely love making them when it’s cold out! This buffalo chicken chili has become a regular in our rotation, especially during football season.

What I love about this recipe, like our creamy crockpot chicken chili with bacon, is how it combines the comfort of white chicken chili but with bold, unique flavor. The Frank’s RedHot gives it the signature tangy heat you love from classic wings, while the cream cheese adds richness and helps balance the spice. It comes together in about 40 minutes from start to finish, and the whole house smells amazing while it’s simmering. Serve it with blue cheese crumbles and extra buffalo sauce for anyone who wants more heat, and you’ve got a crowd-pleasing meal!

Buffalo Chicken Chili Recipe Ingredients

• Olive oil. Used to sauté the vegetables and build flavor.
• Yellow onion. Adds savory depth and sweetness to the chili.
• Celery. A classic addition that adds texture and flavor and ties into the buffalo wing theme!
• Salt and pepper. Season the chili throughout the cooking process.
• Garlic. Adds aromatic, savory flavor.
• Chili powder. Provides warmth and that classic chili flavor.
• Ground cumin. Adds earthy, warming notes that complement the other spices.
• Petite diced tomatoes. Form part of the base and add acidity to balance the richness.
• Chicken breast. The main protein that cooks right in the chili.
• Cannellini beans. White beans that make this a hearty, filling chili.
• Chicken broth. Provides the liquid base and adds savory flavor.
• Buffalo wing sauce. The star ingredient that gives this chili its signature flavor (we use Frank’s RedHot).
• Cream cheese. Adds richness and creaminess while helping to balance out the heat from the buffalo sauce.
• Blue cheese crumbles for garnish. The classic buffalo wing pairing that’s a must-have topping.
• Other optional garnishes: Diced celery, chopped green onion, shredded cheddar cheese, sour cream, extra buffalo sauce. These are all great options to let everyone customize their bowl, with different cheese options for those who aren’t on the blue cheese train.

All ingredient measurements and full recipe details can be found in the recipe card at the bottom of the page.

What’s the Best Cut of Chicken to Use?

Chicken breast is what we use for this recipe because it’s lean, readily available, and shreds beautifully after simmering in the chili. Boneless, skinless chicken breasts work best. You could also use chicken thighs if you prefer dark meat, but they’ll add more fat to the chili (which may or may not be a big deal to you). I don’t recommend using rotisserie chicken or pre-cooked chicken for this recipe because the chicken needs to cook in the chili to absorb all those flavors and create a tender, shreddable texture.

How to Make White Buffalo Chicken Chili

Sauté the vegetables. Heat a large Dutch oven (6-quart size works great) over medium heat. Once hot, add the olive oil, diced onion, celery, salt, and pepper. Sauté until softened (about 3 to 5 minutes), stirring occasionally.

Add the garlic and spices. Add the minced garlic, chili powder, and cumin, and cook until fragrant (about 30 seconds to 1 minute).

Deglaze with tomatoes. Add the diced tomatoes to the pot, stirring to help deglaze the pan and scrape up any browned bits from the bottom (this is where the flavor lives!).

Add the remaining ingredients. Add the chicken breasts, cannellini beans, chicken broth, and buffalo sauce to the pot.

Simmer. Stir well, then bring to a low boil. Once boiling, reduce the heat to medium-low and simmer uncovered for about 20 to 25 minutes, stirring occasionally to make sure nothing is sticking to the bottom of the pot.

Temp and shred the chicken. Be sure your chicken has reached an internal temperature of at least 165°F. Then remove the chicken breasts from the pot and shred them using two forks or a stand mixer with the paddle attachment (the mixer makes this super fast and easy!).

Add the shredded chicken back into the chili.

Stir in cream cheese. Add the cream cheese cubes to the chili.stirring to help them melt and incorporate completely.

Stir to help the cream cheese melt into the chili and incorporate completely.

Serve. Serve hot with your desired toppings and enjoy!

Buffalo Chili Variations

• Adjust the heat level. Use more or less buffalo sauce depending on your spice preference. Start with less if you’re not sure and add more to taste at the end (when testing this recipe, we found starting with ¼ Cup of Franks just wasn’t enough, even for us Midwestern folk).
• Make it in the slow cooker. If desired, you can toss all ingredients into your slow cooker (like we do for our crockpot white chicken chili with bacon) and cook on low for 4 to 6 hours or high for 2 to 3 hours. Once the chicken has reached at least 165°F, shred it and stir the chicken back into the chili to combine everything.
• Add more vegetables. Toss in some diced bell peppers or carrots with the onion and celery for extra veggies.
• Use different beans. Great northern beans or navy beans work well in place of cannellini beans.
• Make it dairy-free. Skip the cream cheese (just be aware that it will be spicier) or use a dairy-free cream cheese alternative. The chili won’t be quite as creamy but will still be delicious.

Topping Ideas for Buffalo Chicken Chili

The toppings are where you can really make this chili your own! Here are some of our favorites:

Blue cheese crumbles are a must for that classic buffalo wing pairing. Diced celery adds crunch and reinforces the buffalo wing theme. Chopped green onions (just the green parts) add freshness and a mild onion flavor. Shredded cheddar cheese is great if you’re not a blue cheese fan. A dollop of sour cream helps cool down the heat. And of course, an extra dash of buffalo sauce for anyone who wants to kick up the heat!

Storage and Reheating

Store fully cooled leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth or water when reheating, as the chili tends to thicken as it sits.

This chili also freezes wonderfully! Let it cool completely, then transfer to airtight freezer-safe containers or zip-top freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if needed to reach your desired consistency.

Buffalo Chicken Chili Recipe FAQs