Description

Buffalo Chicken Chili is a rich and creamy dish featuring juicy shredded chicken, sweet corn, smoky fire roasted tomatoes, creamy white beans, and spicy buffalo wings sauce, all combined in a luxuriously creamy broth with cream cheese. It’s perfect for a hearty and flavorful comfort meal served with toppings like blue cheese, tortilla chips, and avocado.

Ingredients

Scale

Chicken

1 pound boneless skinless chicken thighs
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons oil
4 oz. cream cheese, cubed and softened

Vegetables and Aromatics

1/2 large yellow onion, chopped
1/2 cup chopped celery
1 red bell pepper, chopped
4 cloves garlic, minced

Dry Ingredients and Seasonings

1/4 cup flour
1 tablespoon chicken bouillon
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Canned Ingredients

2 14.5 oz. cans Great Northern beans, drained and rinsed
1 15 oz. can sweet corn, drained and rinsed
1 15 oz. can cream style corn
1 14 oz. can fire roasted diced tomatoes (with juices)

Liquids and Sauces

5 cups low sodium chicken broth
1/2 cup Frank's RedHot Buffalo Wings Sauce
2 tablespoons cornstarch
2 tablespoons butter
1 tablespoon olive oil

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Instructions

Sear the Chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving the drippings in the pot.
Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Once melted, increase heat to medium-high and add the chopped onions, celery, and red bell pepper. Cook for 5 minutes or until onions are softened. Add the minced garlic and cook for an additional 30 seconds.
Create Roux: Sprinkle 1/4 cup flour over the vegetables and cook for 1 minute while stirring constantly, allowing the mixture to thicken.
Add Remaining Ingredients: Return the chicken to the pot. Add the drained and rinsed Great Northern beans, cream style corn, sweet corn, fire roasted diced tomatoes with juices, Frank's RedHot Buffalo Wings Sauce, chicken bouillon, chili powder, smoked paprika, ground cumin, dried oregano, salt, and pepper.
Mix Cornstarch Slurry: In a small bowl, whisk 2 tablespoons cornstarch with 1 cup of chicken broth until smooth, then stir this into the pot. Add the remaining 4 cups of chicken broth.
Simmer the Chili: Cover the pot and bring the soup to a boil. Then uncover and simmer for 15 minutes, or until the chicken is tender and can be shredded easily. Stir often to prevent burning on the bottom.
Shred the Chicken: Remove the chicken thighs from the pot and shred them on a cutting board. Stir the shredded chicken back into the chili.
Add Cream Cheese: Reduce heat to low and stir in the softened cream cheese until fully melted and the chili is smooth, about 2 minutes.
Season and Serve: Taste and adjust seasoning with additional salt, pepper, or buffalo wings sauce. Thin the chili with extra chicken broth if desired. Serve hot topped with blue cheese, crushed tortilla chips, chopped avocados, sour cream, and/or fresh cilantro.

Notes

This chili can be made a day ahead to enhance the flavors and is excellent for meal prep.
If you prefer a milder heat, reduce the amount of buffalo wings sauce or substitute with a milder hot sauce.
Use rotisserie chicken instead of seared thighs for a quicker preparation.
For a thicker chili, reduce the amount of chicken broth or cook uncovered longer to reduce the liquid.
Serve with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro for added flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 25 g
Cholesterol: 70 mg