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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
I left out the dill. This is so delicious!
Hi Valerie,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
This recipe is always SOOOOO GOOD!!!! Ive not done it, but could it be prepared and then frozen for later? Thanks!
Hey Haley,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Totally, freezing this will work nicely for you!
For the Crock-Pot method, should I add the cream cheese before cooking like it says in the instructions? Or should I wait until after the chicken is shredded like the stove instructions state?
Hi Kevin,
If you are cooking in the crockpot, you will want to follow the crockpot instructions, so add the cream cheese in step 1:) I hope you love this recipe!
Returning to this recipe after a long time since I made it last. It’s the best chili recipe I’ve ever found.
Thanks so much, Ben:) Love to hear this recipe was enjoyed, I appreciate you making it!
Love this recipe! My daughter can’t eat corn, what other vegetable would work nicely??
Thanks so much, Joan! There’s no corn in this recipe:) Please let me know if you have any other questions!
I can’t get over how good this is! Seriously.
I’m curious if you or anyone else has tried making it without chicken. I figured the obvious would be to double, maybe triple the beans?
The poblano and salsa verde have to be the secret to how much better this is than any other buffalo chicken chili I’ve tried.
If I could give it more than 5 stars I would, but the next best thing is forwarding it to everyone I know, exposing them to your page.
You have GREAT recipes.
Thanks so much, Jessica! Love to hear this recipe turned out well for you, thanks a lot for making it! Sure, you could totally make this without the chicken and just use more beans!
I made this for the first time yesterday to take to a Chilifest. Although I doubled the recipe, I did not double the broth as I baked the bone-in chicken breasts in the oven so did not need as much liquid. I also added a can of Mexican Corn. Yum! Bottom line, my chili WON in both, “most unique” AND “best overall” categories! I was asked to share the recipe to many in attendance! WINNING recipe!
Hey Bonnie,
Wow!! That is awesome! Thank you so much for choosing to make this recipe:) So glad it was a winner! xx
This was a miss for us in contrast to most of what I’ve made from this website. I think the dill just doesn’t work with the other flavors, which in retrospect I probably should have recognized before I made it. It went uneaten and unfortunately we threw it out.
Hi Kristina,
Very sorry to hear this. I appreciate you trying the recipe and your feedback. Have a great week!
10/10 very delicious. Will absolutely make again and again
Thanks so much, Jazmyn! Love to hear you enjoyed this recipe, I appreciate you making it! Happy Friday!!
Can I use heavy cream in this recipe instead of cream cheese? how much should I substitute?
Hi Minnie,
Sure, that would work for you, I would use 1/2 cup. I hope you love this recipe, please let me know if you give it a try! xT
This is a fantastic recipe. I do not like cream cheese so I use plain Greek yogurt to get the creamy texture
Hey Lynn,
Fantastic! Thanks a bunch for making this recipe, love to hear it was a winner! Have a great Wednesday!
Can this be done with leftover rotisserie chicken ? Would the cooking time change?
Hey Penelope,
You bet, you could keep the recipe as written, that will work nicely for you. I hope you love this recipe! xx