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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
This is absolutely delicious! We really enjoyed this fun fall recipe. I chopped everything in our chopper and used our mixer to shred the chicken. Thank you Tieghan!
Hi Melissa,
Wonderful!! I love to hear that this recipe was tasty for you, thanks for making it! xT
Tasty and flavorful recipe that came together quickly! I used a bit less buffalo sauce (1/3 cup) and it was still full of zestiness. Next time I might do a bit less cream cheese, maybe half, since I like a brothier soup. It’s very creamy and rich, in a delicious way.
Hi Holly,
Fantastic! Thanks so much for making this recipe and sharing your review, I’m so glad it was tasty for you! xTieghan
This chili was SO good! I added some other veggies I had to get rid of like mushrooms and zucchini and it was delicious. We finished all the leftover the next day and I still wanted more. Will probably host a fall chili movie night and use this recipe again!
Hey Sarah,
Thanks so much!! I am so glad this chili turned out well for you, thanks for making it! xT
I’ve been told I’m no longer allowed to make my regular chili because this was such a hit. Not sure if I should be thrilled or super upset with you for creating a recipe so good…I love chili of any kind so I might just miss the traditional!
Hey Rachel,
Happy Wednesday! LOL I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Not a homerun, but a grand slam! My girlfriend, son and I loved this chili. So easy and delicious. You’re making me look like a genius in the kitchen!
Hey Jeff,
Lol wow! Thanks so much!! I love to hear that this recipe was a hit, thanks for making it! xx
Flavor was fabulous!! Second day was evening better. ❤️
I followed recipe but initially the consistency was giving more soup than chili – it looked like her pics and it appears that other reviewers are referencing soup. Given that, I would recommend to start with a little less than four cups broth. You can always add more later if needed.
Still happy overall and I cannot wait to make again.
Hi Chinae,
Thanks so much for making this chili and sharing your feedback! Yes, it is not as thick as a traditional chili, it’s meant to be this way:) Happy Tuesday! xT
Made this tonight in the crockpot with your beer bread too, and it was delicious as usual!
I LOVE your regular white chicken chili (we have it every other week) so I knew this was going to be amazing but it was even better than I expected! Genius idea combining Buffalo and white chicken chili! Will become a staple in my house
Hi Liv,
Love to hear this! Thanks for making the recipe and the white chicken chili so often, I am so glad they turn out well for you! xT
Hey Elizabeth,
Happy Tuesday!! I am delighted to hear that this recipe was enjoyed, thanks so much for making it:) xx
My family loved your other white chicken chili recipe, but this recipe was even more popular. I added some butternut squash that I had left over from making your Butternut Squash Butter Chicken recipe (another winner!), and it went very well with the buffalo flavors in this recipe to add that nice warm autumn twist. This was a perfect meal to accompany a football game on tv tonight! Yummm! Thx!
Hey Renee,
Happy Tuesday! I am thrilled to hear that your family enjoyed this chili, thanks so much for making it! xT
I was not expecting the level of deliciousness on this recipe. So good and perfect for the fall weather. So much flavor. My husband isn’t big on soup but even he loved it. I left out the buffalo sauce because I got lazy but everything else was followed.
Hi Maria,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
This soup was amazing. We LOVED it
Hey Alexa,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
Made this for dinner tonight. It was delicious!
Will become a staple in our home.
Hi Dora,
Awesome!! I love to hear that this recipe was tasty for you, thanks for making it! xxT
This was so delicious! I used hot buffalo sauce (Noble Made brand) and it was extra spicy, just how I like it. Definitely on the fall soup rotation!
Hey Candy,
Awesome!! I love to hear that this recipe was tasty for you, thanks for making it! xxT
This dish was perfect! So easy to put together. The chicken was delicious and fell apart beautiful. We happened to have some hatch green chilis we substituted for the poblanos. We’ll be having this again soon!
Hi Carol,
Happy Tuesday! I love to hear that this recipe turned out well for you, thanks for making it! xT
I made this tonight and thought it was fabulous!!!! Thank you again for another delicious recipe.
Hi Kate,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
This recipe sounds really good but my family isn’t big on chicken. Do you think I could sub a different meat? What would you recommend? Thanks!
I would try extra firm tofu!
Hey Sandy,
Sure, you could do ground sausage, that would work well for you! I hope you love the recipe! xT