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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 recipe was 10/10!! I subbed jalapeños for the poblano peppers to give it a little spicier kick. My boyfriend was amazed when I made this for him. Will definitely be making this again. 🙂
I accidentally gave it 4 stars instead of 5 in my rating. Whoops. 5/5
lol no worries, thanks again:)
Hey Jillian,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!
This is superb! I made my own salsa Verde but used store-bought buffalo sauce. Also used fresh herbs because I had them. The flavors are outstanding! Another grand slam Tieghan! Thank you!
Absolutely delicious! My only complaint is that I didn’t double the recipe. Thanks, Tieghan!
Hey Amber,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
Hey Julie!
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
Delicious recipe!! Would have given 5 stars but it was a tough one on my tummy… recommend a Pepcid unless you have an iron stomach
Thanks for trying the recipe Julie and sharing your feedback! Have a great day! xT
I’ve been wanting to make since you posted it and couldn’t find poblano peppers . UNTIL TODAY. Soooooo good omg . Used Franks Buffalo sauce . Love. Hubby walked into the house and couldn’t wait because it smelled so good ♥️
Hey Kari,
Lol love this!! Thanks so much for trying the recipe out, I love to hear that it was a hit! xTieghan
Tieghan-
Absolutely delicious. You combined two of my favorite things, chicken wings and white chicken chili. I served a giant bowl to my 14 year old, and he devoured it. My only advice to anyone, make sure you make her buffalo sauce recipe. It’s perfect. Thank you !
I love all your recipes and it’s nice supporting someone who seems sweet, genuine and kind.
Hey Jen,
Thanks so much for your kind message🤍 I am so glad you and your son enjoyed this recipe, thanks so much for giving it a try! Have a great Thursday! xT
So delicious! Admittedly, I had to tweak the recipe a little because I forgot to pick up Buffalo sauce at the store. Being too lazy to go back out, I subbed it for Peri Peri sauce. I followed everything else as stated, and the taste was phenomenal (although the peri peri sauce made me breathe fire 🔥). I love spicy dishes, so it worked out. Can’t wait to make it again with Buffalo sauce! I had the homemade beer bread on the side, leftover from Monday’s cider braised chicken (also delicious).
Hey Jorie,
Wonderful!! Thanks so much for trying this recipe out and sharing what worked well for you! I love to hear that it was enjoyed:) xT
Not my favorite 🙁 also made the beer bread to go with it, how do you make it not so tough? I did read the comments and I used cold beer maybe that’s what it was??
Hi Hali,
Thanks for giving the recipes a try, sorry to hear they were not enjoyed. Did you over mix the bread? Let me know how I can help! xx
This sounds delicious, but I can only handle mild heat….can you use less hot sauce?
Hey Linda,
Totally, I hope you love the recipe! Please let me know if you have any other questions! xTieghan
LOVED this meal! Super versatile too for whatever you have on hand: instead of poblano peppers, we used jalapeno (2) and bell (2) peppers because that was what we had. Also omitted the dried dill because we did not have it. Used 1.5 pounds of chicken and less broth (~2.5 cups) for a thicker chili. Saving for future fall meals.
Hey Angela,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
I made this with sweet baby Ray’s buffalo wing sauce but it came out too sour. What can I do to fix it? I already tried adding some brown sugar, cream, and baking soda as per suggestions from the Internet on how to reduce acidity.
Until I added the buffalo sauce, it smelled really good. I didn’t see your buffalo sauce recipe at the end until too late.
Hi Kristin,
Thanks for trying the recipe, so sorry about the buffalo sauce! Maybe just try adding some more chicken broth! I hope this helps! xTieghan
Loved it! A new family favorite. I used mild Frank’s Buffalo sauce and it was perfect.
Hey Sara,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
This is DELICIOUS!! It took me longer than 15 minutes to prep and I am an experienced cook but other than that I wouldn’t change a thing and will be making for friends the next time we gather to watch a football game!
Hey Vicki,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
Absolutely delicious!! I love the blend of spices. It makes the chili so flavorful. I will definitely make again!
Thanks so much Angie!! I love to hear that this recipe was enjoyed, thanks for making it:) xT
Delicious! Perfect weeknight dinner during the fall. Will be making this again soon with the addition of some beer bread.
Hey Jennifer,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
After sauteeing the onions, garlic and herbs/spices, I threw in the chicken and broth and cooked it in my pressure cooker. (I charred, peeled and chopped my poblanos on broil in the oven). I then shredded the chicken and added everything else and stirred to combine. One pot and done, and not overwhelming. Magic! Oooooh so incredibly delish. Tieghan your recipes speak my language!
Hey Leah,
Thanks so much for your kind message and making this recipe! I love to hear that it was a winner! xT
Delicious! Have to admit, I was questioning how it would taste with the chives and dill but it tasted great! Nice hearty and easy meal on a cool fall day. Thanks for sharing T!
This chili is amazing! Not difficult.tons of flavor and looks good too!
Hey Dee,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xx