This buffalo chicken chili brings the tangy heat of wing sauce to a thick pot of chicken, cannellini beans, and fire roasted tomatoes, finished with cubes of cream cheese for a creamy bite.
Chicken breasts simmer right in the broth with onion, jalapeno, and spices, then get shredded and returned to the pot with the beans. The whole thing takes about 50 minutes, makes six generous bowls, and tastes even better with celery and blue cheese on top.
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Why This Buffalo Chicken Chili Recipe Works
The chicken cooks directly in the pot, so it picks up flavor from the broth, tomatoes, and hot sauce as it simmers. Shredding it afterward gives tender pieces that hold onto the sauce.
Cream cheese melts into the pot and softens the heat of the hot sauce, turning the broth rich and slightly tangy without cream or flour. Cannellini beans add a mild, creamy texture that suits the buffalo flavor better than darker beans.
Everything comes together in one Dutch oven, and the toppings do the rest. Cool celery, sour cream, and blue cheese balance the heat in every spoonful.
Ingredients for Buffalo Chicken Chili
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 jalapeno peppers, diced
- 2 boneless skinless chicken breasts, about 1 1/2 pounds total
- One 14.5 ounce can fire roasted diced tomatoes
- 1 cup low sodium chicken broth
- 1/2 cup cayenne pepper hot sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- Two 15 1/2 ounce cans cannellini beans, drained and rinsed
- 4 ounces cream cheese, cut into cubes
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Tortilla strips, sliced celery, sour cream, and blue cheese crumbles for serving
Cayenne pepper hot sauce. Choose a classic vinegar based hot sauce for the real wing flavor. Start with the full half cup for medium heat, or use less for a milder pot.
Boneless skinless chicken breasts. Whole breasts stay juicy while they simmer and shred cleanly with two forks once they reach 165 degrees F.
Jalapeno peppers. Removing the seeds and ribs keeps the heat gentle, and leaving some in raises it.
Cannellini beans. These white beans are soft and mild, so they carry the sauce without competing with it.
Cream cheese. Cut it into cubes and let it sit at room temperature while the chicken cooks, so it melts into the pot without lumps.
How to Make Buffalo Chicken Chili
1. Soften the vegetables Warm the oil in a large Dutch oven over medium heat. Add the onion and jalapenos and cook for about 5 minutes, until softened.
2. Add the chicken and liquids Add the chicken breasts, tomatoes, chicken broth, hot sauce, chili powder, and cumin, and stir to coat the chicken.
3. Simmer until cooked Bring the pot to a boil, then reduce the heat to a low simmer. Cover and cook for about 25 minutes, until the chicken reaches 165 degrees F.
4. Shred the chicken Move the chicken to a cutting board and shred it into bite sized pieces with two forks.
5. Return and add the beans Stir the chicken back into the pot along with the cannellini beans, cream cheese cubes, salt, and pepper.
6. Warm through Cook for 5 to 10 minutes, stirring often, until the cream cheese melts and the pot is steaming hot.
7. Top and serve Ladle into bowls and add tortilla strips, celery, sour cream, and blue cheese crumbles.
How to Serve Buffalo Chicken Chili
Ladle the chili into bowls and top with crunchy tortilla strips, sliced celery, a spoonful of sour cream, and blue cheese crumbles. For a game day spread, add crispy homemade fries and creamy macaroni salad, then round out the table with a crisp Italian house salad. Cheesy garlic bread is a good tool for mopping up the last of the broth.
How to Store and Reheat Buffalo Chicken Chili
Cool the pot within 2 hours, then refrigerate in an airtight container for 3 to 4 days. Skip the freezer, since cream cheese turns grainy once thawed. Reheat over medium low heat, stirring often, until the chili is steaming and 165 degrees F in the center, adding a splash of broth if it has thickened.
Tips and Variations for Buffalo Chicken Chili
Pick the heat level. Use 1/4 cup of hot sauce for a mild pot, 1/2 cup for medium, and pass extra at the table for anyone who wants more.
Keep the lid on. Covering the pot while the chicken cooks keeps the liquid from reducing too much.
Check the center. Thicker breasts may need 5 extra minutes, so confirm 165 degrees F with an instant read thermometer.
Add cream cheese last. Stir it in once the pot is off a rolling boil so it melts smoothly instead of curdling.
Swap the beans. Great northern beans or black beans work in place of cannellini beans.
Use leftover chicken. Shredded rotisserie chicken can replace the breasts. Add it with the beans and warm through for 10 minutes.
Add vegetables. Corn or diced bell pepper brings sweetness that balances the tang.
Handle raw chicken carefully. Do not rinse raw chicken, wash your hands and the cutting board afterward, and use the Texas AgriLife Extension food safety guide for general food safety habits.
Frequently Asked Questions About Buffalo Chicken Chili
Can I make buffalo chicken chili in a slow cooker?
Yes. Saute the onion and jalapeno first, then cook everything except the beans and cream cheese on low for 6 hours or high for 3 hours with thawed chicken. Shred the chicken, then stir in the beans and cream cheese for the last 20 minutes.
How spicy is buffalo chicken chili?
It is medium by default. Reduce the hot sauce to 1/4 cup or remove the jalapeno seeds for a milder pot.
Can I freeze buffalo chicken chili?
It is better not to, since cream cheese turns grainy once thawed. If you must freeze it, leave out the cream cheese and stir the cubes in while reheating.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless thighs stay a bit more tender and need about the same 25 minutes to reach 165 degrees F.
What should I serve alongside this pot?
Celery sticks, tortilla chips, and garlic bread all work well, and a crisp salad balances the heat.
Buffalo Chicken Chili with Cannellini Beans and Cream Cheese
Equipment
- Dutch oven
- Two forks
- Cutting board
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 1 medium onion diced
- 2 jalapeno peppers diced, seeds removed for less heat
- 1 ½ lb boneless skinless chicken breasts about 2 breasts
- 1 can fire roasted diced tomatoes 14.5 oz
- 1 cup low sodium chicken broth
- ½ cup cayenne pepper hot sauce
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 can cannellini beans 15 1/2 oz each, drained and rinsed
- 4 oz cream cheese cut into cubes
- ¼ tsp kosher salt
- ½ tsp ground black pepper
Instructions
Cooking
- Cook the vegetables. Saute the onion and jalapenos in the oil for 5 minutes until soft.
- Simmer the chicken. Add the chicken, tomatoes, broth, hot sauce, chili powder, and cumin, then cover and simmer 25 minutes until the chicken reaches 165 degrees F.
- Shred. Remove the chicken and shred it with two forks.
- Add the rest. Return the chicken with the beans, cream cheese, salt, and pepper.
- Heat through. Cook 5 to 10 minutes until creamy and hot.
- Serve. Top with tortilla strips, celery, sour cream, and blue cheese.
