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This simple one-pot Spicy Buffalo White Chicken Chili is perfect for game day, family dinners, and any night in between. Made with a blend of herbs, buffalo sauce, poblano peppers, and shredded chicken. It’s spicy, creamy and so delicious. Top each bowl of chili with plenty of cheddar cheese, fresh cilantro, and avocado. Great on its own, but even better with a side of homemade soft pretzels or tortilla chips!
Some recipes have the ability to turn out so, so, good. Better than I had pictured in my head. When this happens, I’m always overly excited to share. It’s not every day that a recipe ends up working perfectly and tasting even more delicious.
Backing up a little here. I’m sure many of you are familiar with my White Chicken Chili. It hasn’t even been a year since I made the recipe and it’s already the second most popular recipe I’ve ever shared. It’s crazy how many of you have made it and enjoyed it!
It is so fun to see!
Over the weekend, I really wanted to make chili. The white chili sounded perfect and I had everything I needed. But I also wondered how I could switch it up and reinvent everyone’s favorite fall/winter dish.
I mentioned a buffalo-style chili to my mom and immediately she responded back, “oh that is what you should make, make that!”. She’s not always that enthusiastic about food, so I took her advice.
I’m sure glad I listened because I think we like this white chili even more than the original. It’s similar, but then it’s also so different. The flavors are worlds apart, but both are so good in their own ways.
We just LOVE anything with some buffalo sauce around here and it’s certainly fun for game day or a chili cook-off!
The details
Start by cooking up the onion and vegetables in a dutch oven, until they smell fragrant. For the seasonings, I wanted to add a ranch element to the chili, so I used a mix of parsley, chives, and dill with a touch of paprika. These are the herbs and spices I use in my homemade ranch, so it really gives off that yummy flavor.
Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.
Once the chicken is cooked, pull it out, and shred it.
Next, stir the cream cheese into the chili and finish it up with that shredded chicken and some white beans.
Now comes the buffalo sauce. I used my homemade sauce, which I shared in the notes. But you can use store-bought sauce or even just your favorite hot sauce. I love Franks Red Hot.
So stir in the buffalo sauce, your favorite salsa verde, and then a bit of cheddar cheese.
The toppings
As with any other chili recipes, the toppings are key. For this chili, I like to do a dollop of plain Greek yogurt, then cheddar cheese, cilantro, avocado, and green onions. If you enjoy blue cheese crumbles, which we do, that would be great as well!
Homemade soft pretzels, beer bread, or cornbread on the side are extra delicious if you have time.
This buffalo chicken chili recipe is a dinner the whole family really will enjoy!
Looking for other fall dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make this Spicy Buffalo White Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Buffalo White Chicken Chili
Servings: 6
Calories Per Serving: 552 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, chopped
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- kosher salt
- black pepper
- 1 pound boneless skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 3/4 cup buffalo sauce
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and Greek yogurt, for serving
Instructions
Stove
- 1. Heat the olive oil in a large pot over medium heat. Add the onion and poblano peppers cook until fragrant, about 5 minutes. Stir in the garlic, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.2. Pull the chicken out and shred using 2 forks. 3. Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, white beans, salsa verde, buffalo sauce, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.4. Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
Crockpot
- 1. In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.2. Cover and cook on low for 6-7 hours or high for 4-5 hours.3. Shred the chicken using two forks. Stir in the white beans, salsa verde, buffalo sauce, cheddar, and cilantro.4. Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
Notes
Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup. Mix together.
This post was originally published on September 28, 2022
Good flavor and very easy to make. I love dill and would never think to use it in a chili recipe. Next time I’d probably probably only do 1 teaspoon instead of 2 because it is a strong flavor. Also I used rotisserie chicken which made this a super easy, tasty dinner. Thank you Tieghan!
Hey Sheila,
Amazing!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week! xx
I haven’t made the recipe yet but can you remove the zip code thing from showing up? It’s really annoying to read the recipe with it in the way. Tried putting in the zip code but then you must choose a store and on and on. I just want the recipe!!
Hi Lisa,
So sorry, I’m not sure what you mean! The recipe should be completely visible without entering any info! xx
Hi Tieghan- Thanks for responding. Not sure what to call it but it’s a round circle with a grocery basket in the middle. It’s purpose I think is to find a grocery store nearby and add the recipe ingredients to a grocery list. Hope this explains what I’m seeing.
Hmmm are you able to just “x” out?
No it forces you to put a zip code in and choose a store. Then it asks what recipe would you like to add to your grocery list. Brings you back to the recipe and starts all over again. I thought you added to create grocery lists which can be helpful but for me it isn’t for me. I’ll just ignore it.
Delicious!!!
Thanks so much Tami!!
Woooow? I just made your white chicken chili a few weeks ago and loved it. This sounds like it could be even better!
Thanks so much Carolyn! Let me know if you give it a try! xx
I made this today, but only put a quarter cup in of the buffalo sauce because my husband isn’t heat tolerant. It was excellent! He raved about how great it was. Another success Tieghan!!
Hi Susan,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
If you wanted to make this a dip could you just omit the broth or would it be too rich for a dip?
Hey Tara,
Here are some similar dip recipes you might enjoy:
https://fett-weg.today/white-chicken-chili-corn-dip/%3C/a%3E. I would just add some buffalo sauce to this recipe:)
https://fett-weg.today/street-corn-dip/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xx
I can’t wait to try this!! I would prefer to do it in the instant pot though!! What are your tips for using this?
My Instant Pot has a Slow Cook function (with High, Medium and Low options) which is the same as a slow cooker or crockpot that this recipe talks about with options for high or low cooking times. Chances are your Instant Pot is also a Crockpot/Slow Cooker.
Hi Kelly,
For the instant pot, I would basically follow the stove top instructions and then cook on high pressure for 8 minutes. I hope you love this recipe! xT
Tieghan,
This looks fun! I’ve tried many of your recipes from the blog and have your Super Simple cookbook too. You come up with such creative and delicious dishes! Thanks for all your hard work! Blessings to you!
Thanks so much for your kind message Amy and making so many recipes:) I hope you love this chili! xT
If you have jarred hot sauce like Franks, do you still follow the directions at the end of the recipe to make the Buffalo Sauce? Or do you just use the hot sauce?
I would think you would just used the jar sauce in place of the recipe
at the bottom.
Hi Bethany,
If you have the Frank’s buffalo sauce you can just follow the recipe, if you have the Frank’s hot sauce you will want to make the buffalo sauce in the notes:) I hope you love this recipe! xx
This sounds delicious. Do you think I could use ground chicken?
Hi Ardith,
Yes, that would work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
What would a good non-dairy alternative for cream cheese be? Coconut milk?
Kite makes a non-dairy cream cheese. It’s made with almond milk. 🙂
Perfect!!
Hi there,
I would try a non-dairy cream cheese, most grocery stores carry some great options! You could also use a dairy free yogurt. I hope you love this recipe! xx
This looks so good! Would reduced fat cream cheese work instead of full fat?
Hi Seren,
Yes, that would be okay for you to use! I hope this recipe turns out amazing for you, let me know if you give it a try! xx
Hi!
This recipe looks so good but I’m vegetarian. Any suggestions of what to use in place of the chicken? Cauliflower? More beans?
Really wanna try it out.
Thanks !
I came to the comments to ask the same question!!
Hey Kimberly,
Sure, cauliflower would be great so would additional beans, can’t go wrong either way! I hope you love this recipe, please let me know if you have any other questions! xx
Yum! Can you provide the instructions for the Instantpot?
Yes please! I had the same question!
My Instant Pot has a Slow Cook function (with High, Medium and Low options) which is the same as a slow cooker or crockpot that this recipe talks about with options for high or low cooking times. Chances are your Instant Pot is also a Crockpot/Slow Cooker.
Hi Nancy,
You would just want to follow the stop top instructions and then cook on high pressure for 8 minutes. I hope you love this recipe, please let me know if you give it a try! xx
Hi! If I wanted to modify and not include beans, should I reduce water?
Hi Elizabeth,
There’s no water in this recipe, you can totally just skip the beans without adjusting anything or you could reduce the broth slightly. Totally up to you! I hope you love this chili! xT