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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
Could you sub the beans with pasta? I know doesn’t make it chili but can’t eat legumes. Would it detract from flavour?
Hey Karla,
Sure, you could do that, rice would also be great! Let me know if you give this recipe a try, I hope you love it! xx
Hi there! Is there another spice that can sub the dill? I’m out of dill and apparently so is my local grocery. Thank you 🙂
Hey Kay,
Another herb that you enjoy will work well for you, or just skip it, no big deal:) I hope you love the recipe! xTieghan
I made this last week for my family and it was a big hit. Sooo good and will definitely be on repeat.
Hey Wendy,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT
This sounds delicious!! Do you think it would be possible to replace the chicken with tofu for a vegetarian option?
Hey Becky,
Totally, even more beans would work! I hope you love this recipe, please let me know if you give it a try! xx
Seriously the best! Saved shredded chicken from making the bbq chicken pizza a couple of nights ago! I had frozen the chicken right after shredding it. Made the soup super easy! Also didn’t have white beans so used black and still so so so delicious!!!
Hey Ashley,
Awesome!! Thanks so much for making this chili and sharing what worked well for you! I love to hear that they were enjoyed:) xx
Haven’t tried this yet but sounds delicious! Has anyone ever made this in an instant pot? If yes, would love the instructions!
Hey Paige,
I’ve not tested this, but I would cook on high pressure for 8 minutes. I hope you love the recipe, please let me know if you give it a try! xT
Super good! Next time I may do two cans of beans so it’s a little more “chili-esque”. A really tasty alternative to regular ol chili. I served mine with grilled cheese and it was a great Sunday night meal
Hey Carina,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
We followed the recipe exactly — using thighs rather than breasts — and it was delicious. We served it with cornbread and everyone loved it. Thank you!
Hey Patti,
Perfect!! Thanks so much for trying this chili and sharing your feedback, I love to hear that it was enjoyed! xT
Made it tonight and it’s delicious!!! Will definitely be in our soup rotation!!!
Hey Demi,
Amazing!! So glad to hear that this recipe was tasty for you, thanks so much for making it! xT
TO DIE FOR !!!!! Love the heat, layers & depth of flavors. Made today & going into the permanent fall rotation of soups.
Thanks so much Jean!! So glad to hear that this recipe was enjoyed, thanks for giving it a try! xx
Made this recipe for my parents last night! Everyone loved it!!! I saw another comment say they regretted not doubling the recipe… and that is me currently.
Had leftovers for lunch today and It has even more flavor today!!!
Will be making it again and again this fall and winter!!!
Hey Kristen,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Hi, delicious recipe! Can this be frozen?
Hi Lindsay,
Thanks so much! Totally, you could definitely freeze this! I hope you love the recipe, please let me know if you give it a try! xx
Do you think this would be good if I skipped the cream cheese and made it non dairy? Looks amazing but we have dairy allergies in the family. Thanks!
Hey Donna,
Sure, that would be okay for you to do! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
This is so good! I was a little skeptical when adding the dill, but kept following the recipe and it exceeded my expectations.
Hi Angella,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
Made this the other night!
In your words ”So easy and delicious’”
This is a keeper!
Hey Kimiko,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Perfect chili for a fall day. I’m not a fan of buffalo wings, but flavor melded perfectly in chili. We loved it!
Incredible!!
Thanks so much Jordan!
Hey Tracy,
Happy Saturday!! So glad to hear that this recipe was a hit, thanks so much for trying it out! xx