There’s something incredibly comforting about a bowl that manages to be both hearty and spicy at the same time. This Buffalo Chicken Chili Recipe hits all those notes with juicy shredded chicken, creamy beans, fire-roasted tomatoes, and just the right amount of buffalo wing kick. Trust me, it’s a game changer on chilly days or whenever you want a crowd-pleaser with a little edge.

A large white pot filled with thick, creamy soup with visible chunks of corn, beans, and small pieces of tomato, all in a light brown broth. A golden spoon in the pot scoops some soup topped with two slices of bright red chili pepper and scattered green herbs. Crumbled white cheese and chopped green onions float on the surface of the soup. The pot rests on a black-and-white striped cloth on a white marbled surface, with a small white bowl of crumbled cheese partially visible in the background photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Chili Recipe
Top Tip
How to Serve Buffalo Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Chili Recipe

Why You'll Love This Recipe

I’ve made this Buffalo Chicken Chili Recipe more times than I can count because it genuinely feels like a hug in a bowl. It’s packed with layers of flavor and textures that keep your taste buds intrigued while staying cozy and comforting.

Perfect balance of heat and creaminess: The buffalo sauce adds a spicy punch, but cream cheese smooths it out beautifully.
Easy to customize: You can make it milder or hotter, add your favorite toppings, and even swap chicken types.
Packed with hearty ingredients: Beans, corn, shredded chicken, and smoky tomatoes make it satisfying and filling.
Make-ahead friendly: This chili tastes even better the next day and freezes well for later.

A white bowl with a brown rim is filled with thick creamy chili that is light brown with visible beans, corn, and bits of tomato. On top, there are three slices of bright green avocado neatly placed on the left side. To the right of the avocado, scattered light beige broken tortilla chips are layered with finely chopped green onions and cilantro. Five vibrant red slices of chili peppers with seeds show clearly on top, adding a bright touch. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, with stray tortilla chip pieces and chopped herbs around it. In the background, there is a small white bowl with blue cheese crumbles. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Chili Recipe plays a part in building layers of flavor and texture. The combo of hearty beans and corn balances the spicy buffalo sauce, while cream cheese adds richness and depth to the broth. I always recommend grabbing fire-roasted diced tomatoes for that subtle smoky flavor that elevates the entire dish.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, a half large yellow onion with bright golden layers, chopped celery stalks in fresh light green pieces, a whole red bell pepper with glossy skin and chopped chunks, four peeled garlic cloves, a small white ceramic bowl filled with white all-purpose flour, drained Great Northern beans showcasing plump creamy white beans in a small white ceramic bowl, a small white bowl of bright yellow sweet corn kernels, a small white bowl of creamy white creamed corn, a small white bowl of fire roasted diced tomatoes with vibrant red chunks and juices, a small white bowl filled with clear golden chicken broth, a small white bowl containing vivid orange-red buffalo wing sauce, cubes of soft cream cheese in white, a small white bowl with reddish-brown chili powder, another small white bowl with smoked paprika powder, a small white bowl with ground cumin powder, a small white bowl containing light beige dried oregano leaves, two whole clean eggs with smooth brown shells, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: Juicier and more flavorful than breast; they shred beautifully for chili.
Yellow onion: Adds sweetness and a savory base to the chili.
Celery: Offers subtle crunch and freshness.
Red bell pepper: Gives color and a gentle sweetness that complements the heat.
Garlic: Provides a warm, aromatic depth.
Flour: Helps thicken the chili to a perfect consistency.
Great Northern beans: Creamy texture that absorbs flavors without falling apart.
Sweet corn: Adds bursts of sweetness and color.
Cream style corn: Contributes creaminess and smooth texture.
Fire roasted diced tomatoes: Smoky richness that enhances the broth.
Low sodium chicken broth: Keeps the chili flavorful without overpowering saltiness.
Cornstarch: Used to build a luscious thick broth.
Frank’s RedHot Buffalo Wings Sauce: Signature spicy tang – adjust the amount to your taste.
Chicken bouillon: Boosts the savory depth.
Chili powder: Adds classic chili warmth and complexity.
Smoked paprika and ground cumin: Key spices that introduce earthiness and a gentle smokiness.
Dried oregano, salt, and pepper: Seasoning staples to round out the flavor.
Cream cheese: Makes the chili luxuriously creamy and smooth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s really fun about this Buffalo Chicken Chili Recipe is how easy it is to tweak the heat level or texture based on what you like. For instance, if you’re a fan of smoky deep dishes, I add a splash of chipotle in adobo. Or if you want it super creamy, doubling the cream cheese works wonders.

Variation: I sometimes swap chicken thighs for shredded rotisserie chicken when I’m short on time—it still turns out deliciously tender and flavorful.
Make it milder: Cut back on the buffalo sauce and swap chicken broth for vegetable broth for a less spicy but still hearty chili.
Extra heat: Throw in some sliced jalapeños or a dash of cayenne pepper if you like to turn up the spice dial.
Dairy-free option: Omit cream cheese and sprinkle in some coconut cream or cashew cream to keep it creamy without dairy.

Step-by-Step: How I Make Buffalo Chicken Chili Recipe

Step 1: Sear the Chicken to Lock in Juices

I always start by heating oil over medium-high heat in my soup pot, seasoning the chicken thighs with salt and pepper first. Searing chicken for about 2 minutes per side until golden ensures it stays juicy and builds a nice fond in the pot that adds flavor to the chili. Once seared, I remove the chicken but don’t clean out the pot—that pan drippings are pure gold.

Step 2: Build the Base with Veggies and Roux

Next, I melt butter with olive oil on medium-low, then crank the heat a bit to sauté onions, celery, and bell pepper until softened—about 5 minutes. Adding the garlic last keeps its flavor fresh and vibrant. Then I sprinkle in the flour and cook for an extra minute, stirring constantly. This little flour step is the secret to a thick, velvety chili broth, so don’t skip it!

Step 3: Add Everything but the Cream Cheese

Time to bring it all together: back in goes the chicken, plus beans, both kinds of corn, fire roasted tomatoes, buffalo sauce, chicken bouillon, and all the spices. I whisk the cornstarch into a cup of chicken broth before adding it to avoid lumps, then pour in the rest of the broth. Bring it to a boil, then simmer uncovered for about 12-15 minutes.

Step 4: Shred the Chicken and Finish Creamy

Once the chicken is tender, I pull it out, shred it using two forks, then stir it back into the chili. Lower the heat and stir in the softened cream cheese until the broth is luxuriously smooth. Don’t rush this part—the cream cheese transforms the texture and cools down the heat just so.

Top Tip

I’ve learned a few things after making this Buffalo Chicken Chili Recipe many times that really help keep it perfect every time.

Sear your chicken well: Don’t skip developing a good crust on the chicken first—it makes the final dish richer in flavor.
Don’t skip the flour and cornstarch: They’re the dynamic duo for that thick, creamy broth without heaviness.
Softened cream cheese is key: Make sure your cream cheese is at room temp before stirring it in to avoid lumps.
Adjust the spice last: Taste and add more buffalo sauce after cooking—it’s easier to add heat than fix too much burn.

How to Serve Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

I’m a big fan of topping my bowl with crumbled blue cheese for that tangy contrast to the buffalo heat. A handful of crushed tortilla chips adds a satisfying crunch, and diced avocado gives it a creamy, cooling touch. Sometimes I throw on a dollop of sour cream or sprinkle fresh cilantro for brightness. It’s all about layering textures and flavors.

Side Dishes

This chili stands tall on its own, but my go-to sides are simple cornbread or crusty bread to soak up the broth. A fresh green salad with lemon vinaigrette helps cut through the richness beautifully if you want something lighter.

Creative Ways to Present

For game day or casual dinners, I’ve ladled this chili into mini bread bowls for a fun twist. Sometimes I serve it over baked potatoes or even as a topping for nachos, layering shredded cheese and jalapeños for a buffalo chili nacho party. It’s always a hit when you get creative with presentation!

Make Ahead and Storage

Storing Leftovers

Buffalo Chicken Chili tastes even better the next day, after the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I suggest stirring in a splash of chicken broth or water if it’s thickened too much.

Freezing

This chili freezes wonderfully. Just cool it completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge, then gently reheat on the stovetop or microwave, stirring occasionally to keep it creamy and smooth.

Reheating

To reheat, warm on the stovetop over medium-low heat, adding chicken broth a little at a time if needed. Stir often to keep the cream cheese from separating and maintain that smooth, rich texture. This brings the chili back to its comforting glory every time.

Frequently Asked Questions:

Can I use rotisserie chicken instead of raw chicken thighs?

Absolutely! Using shredded rotisserie chicken is a fantastic shortcut. Add it in after your veggies have sautéed and the flour has cooked through to just warm it and meld the flavors. This saves time and still yields delicious results.

How spicy is this Buffalo Chicken Chili Recipe?

The spice level is adjustable—Frank’s RedHot Sauce is fairly mild with great flavor. You can add more or less depending on how much heat you want. For an extra kick, add jalapeños or cayenne pepper. If you prefer mild, cut the sauce back and maybe add a bit extra cream cheese.

Can I make this recipe dairy-free?

Yes! Simply omit the cream cheese and consider adding coconut cream or cashew cream as a substitute to keep that creamy texture without dairy. Be mindful the flavor will shift slightly but still be delicious.

What are the best toppings for Buffalo Chicken Chili?

I love crumbled blue cheese, crushed tortilla chips, diced avocado, sour cream, and fresh cilantro as toppings. They add contrast in texture and coolness to balance out the chili’s heat and richness beautifully. Feel free to mix and match based on your preferences!

Final Thoughts

This Buffalo Chicken Chili Recipe has become a staple in my kitchen because it’s the kind of meal everyone looks forward to—warm, spicy, creamy, and full of heart. It’s easy enough for weeknights but special enough to impress friends or family. Once you make it, I’m sure it will find a permanent spot on your rotation just like it has in mine. Give it a try, and I promise you’ll be hooked!