Buffalo Chili Recipe

A bowl of white chicken chili topped with blue cheese and some celery pieces, surrounded by a red and white linen, and celery stalks.

5 from 1 vote

This buffalo chicken chili is a fun twist on white chicken chili with buffalo wing vibes! A fun twist on white chicken chili that's great for game day.

Prep Time7

Cook Time33

Total Time40

Course: Main Course, Soup

Cuisine: American

Servings: Servings

Calories: 425kcal

Author: Meredith

Ingredients

1 Tablespoon olive oil
1 medium yellow onion, finely chopped
2 stalks celery, diced
1.5 teaspoons salt
¼ teaspoon pepper
2 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons ground cumin
1 , 28 ounce can petite diced tomatoes
2 pounds boneless, skinless chicken breasts
2 , 15 ounce cans cannellini beans, drained and rinsed
2 Cups chicken broth
⅓ Cup buffalo wing sauce (we use Franks RedHot)
4 ounces cream cheese, cut into cubes
Blue cheese crumbles for topping*

Instructions

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.
1 Tablespoon olive oil, 1 medium yellow onion, finely chopped, 2 stalks celery, diced, 1.5 teaspoons salt, ¼ teaspoon pepper
Add the garlic and spices. Add the minced garlic, chili powder, and cumin, and cook until fragrant (about 30 seconds to 1 minute).
2 cloves garlic, minced, 1 Tablespoon chili powder, 2 teaspoons ground cumin
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.
1 , 28 ounce can petite diced tomatoes
Add remaining ingredients. Add the chicken breasts, cannellini beans, chicken broth, and buffalo sauce to the pot.
2 pounds boneless, skinless chicken breasts, 2 , 15 ounce cans cannellini beans, drained and rinsed, 2 Cups chicken broth, ⅓ Cup buffalo wing sauce
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.
Shred the chicken. 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.
4 ounces cream cheese, cut into cubes
Serve. Serve hot with your desired garnishes and enjoy!
Blue cheese crumbles for topping*

Video

Notes

*Other topping ideas: diced celery, chopped green onion, shredded cheddar cheese, sour cream, extra buffalo sauce.

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. You can also freeze this chili for up to 3 months.

Nutrition