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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
my hubby and i just whipped up a batch of this for his chili cook-off at work today – SO DELISH and SO QUICK! we won’t be surprised if it takes the winning spot with its flavouring and originality! <3
Hey Katie!
Lol that’s amazing!! I hope it’s a winner! Thanks for making the recipe:) xTieghan
Delicious and unique!!! I love this recipe! We cooked this tonight for Football Sunday and it will definitely be a repeat recipe. Thank you!!! I would love to see an instant pot version of it.
Hey Dynnea,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) I would cook on high pressure for 8 minutes. xx
Loved this recipe! After reading the other comments, I decided to sub the peppers with diced chiles and used 1/2 salsa verde to 1/2 Buffalo sauce. I used Buffalo Wild Wings Buffalo sauce with comfortable heat and also a Mexican blend cheese. I increased the chicken. And made in the crockpot—so easy and good. This will be in the rotation through the fall and winter! Thanks, Tieghan!
Hey Carrie,
Amazing!! Thanks so much for making this chili and sharing what worked well for you, I love to hear that it was enjoyed! xT
Is there a low-carb substitute I could add for white beans? I LOVE this recipe but am on keto now 🙁
Hi Tara,
How about using chopped cauliflower? That would work well for you! I hope you love the recipe! xx
Hi! This looks so good – is it possible to make without a crock pot?
Hi Brian,
You bet, just follow the stove top instructions listed above:) I hope you love this recipe, please let me know if you give it a try! xx
How would the end result be affected by the omission of the cream cheese?
Hi Jen,
That would be okay for you to do:) I hope this recipe turns out amazing, let me know if you give it a try! xx
So delicious, flavorful & easy to make!! Perfect on a cool evening in the fall. Even my teen sons loved it 😍
Hey Jennifer,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
It’s delicious! So flavorful, will definitely make this repeatedly. 😋
Hey Venza,
Fantastic!! I am so glad this recipe worked well for you, thanks so much for making it! xT
This was delicious May enter it in my neighborhood’s chili cook off ! On accident I bought the shredded Mexican cheese with spices…. And think I’ll use that again!
Hi Emilie,
Fantastic!! I love to hear that this recipe was a hit! Thanks so much for trying it out:) xx
Love this! Great flavors. Next time I think I’m going to try to add some carrots as well, just to sneak in more veggies for the kids!
Hey Maureen,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Do the beans need to be cooked before adding? Worried they’ll not soften up.
Hi Shanna,
For this recipe you will want to use canned beans:) I hope you love the recipe, please let me know if you give it a try! xx
Super flavorful! Love the kick that the buffalo sauce adds. Easy weeknight meal. I might add 1 more can of beans next time just to make it a little more hearty. Awesome with the beer bread!
Hey Louann,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
This recipe is incredible!!!! Served it with your 5 Ingredient Beer bread. Awesome dinner watching college football tonight. Definitely will add this to my favorites list.
Hey Renee,
Love to hear this!! Thanks so much for making this chili and the bread, I am so glad they were enjoyed! xT
Holy Cow!!! This is delicious!
Thanks so much Heather!! Love to hear that this was enjoyed:)
It is DELICIOUS!! I subbed a green pepper because I didn’t have a poblano and used straight up Franks Red Hot Wing sauce. Served over a baked potato and had to have just a little bit more over some tortilla chips. Loved it topped with avocado! Thanks Tieghan!
Hey Lori,
Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT
Hi there! Do you cook the chicken through for the crockpot or let it cook in the crockpot?
Hi Jen,
The chicken will cook in the crockpot:) I hope you love the recipe! xx