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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
Cant wait to make this today – can i use fresh herbs in place of the dried (chives, parsely and dill)? or wud it change the flavor – using a crockpot – maybe dont add them in until the end ?
Hey Lisa,
Sure, you could use fresh herbs and add them towards the end. I hope you love this recipe, please let me know if you give it a try! xx
So delicious! My boyfriend usually never goes back for seconds at dinner time (he’s a heavy lunch type), but he had a third helping tonight! This is our favorite meal we’ve cooked together all year! Already shared with my friends and family 💛
Hey Tiffany,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
I made both the chili and the beer bread tonight. Absolutely loved them both, especially the chili but you were right that the beer bread is easy and so good with the chili. I think this is my first time posting a comment, but I do love cooking HalfBaked Harvest recipes! So far, so many winners!
Hey Beth,
Thanks so much for your kind message and making so many recipes! I love to hear that this one turned out well for you! Hope you’re off to a great day! xTieghan
I can not believe the ingredients in this soup. A recipe for 6 people includes 1/2 stick of cream cheese, 1 stick of butter (this was hidden on the back page) and 1 cup of cheddar cheese. These 3 items alone account for almost 2000 calories and 172 grams of fat. I usually make white chicken chili (not Half Baked Harvest recipe) and it’s a relatively healthy dish. I ended up straining the chicken and vegetables (the oil/gunk at the top of the pot was gross), threw out the soup base and salvaged what I could with some chicken broth & more veggies.
Ann, If you are referring to the butter to make the Buffalo sauce it says you can use olive oil. Somebody needs to lighten up and I don’t think it’s the recipe.
Hi Ann,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed, thanks for sharing your feedback! xT
Sometimes the extra fat is worth the amazing chili recipe 🙂 Good to treat yourself every once and a while.
This was so delicious and perfect for my first soup/chili of the season. I loved how different it was but still so cozy. Will definitely be making again!
Hey Emily,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
Would this be good paired with White rice?
Hey Kambri,
Sure, white rice will work for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! So easy and truly comes together so quickly – my bf said it’s the best soup I’ve ever made!! 10/10!!
Hey Kennedy,
Thanks so much!! So glad to hear that you enjoyed this recipe! Have a great day! xT
Can I put the chicken breasts in the crockpot if they’re frozen? I didn’t put my chicken breasts out to thaw soon enough!
Hi Courtney,
I prefer to let the chicken thaw first:) Let me know if you give this recipe a try, I hope you love it! xx
How would you adjust the cooking time for an instant pot?
Hey Kiran,
I would do 8 minutes on high pressure. Let me know if you give this recipe a try, I hope you love it! xx
This is one of my all time favorite Half Baked Harvest recipes!
Thanks so much Marissa! So glad to hear you are loving this recipe! xTieghan
Amazing!! I am so glad I doubled the recipe!
Hi Brianna,
Perfect!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! xT
Made this last night and it was AMAZING! Paired it with the beer bread (used a Twisted Pretzel Wheat beer) and it was the perfect Fall dinner. This will definitely be added to the permanent rotation!
Hey Candice,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
I wasn’t sure when I was making it, as it seemed a bit herb-heavy, but in the end it was delicious — a very (very) spicy chili! I followed the recipe, although I found 4 cups of broth was just fine (meaning 5 or six would be far too much). Anyway, it’s marked as one of our favorite chilis and one I’ll be making again.
Hey Helen,
Amazing!! I love to hear that this recipe was a hit, thanks so much for trying it out! xT🍂
absolutely delicious! i have already sent to friends and family. adding to my winter soup rotation 😉
Hey Jessica,
Thanks so much!! So glad to hear that this recipe was enjoyed, thanks a lot for making it! xT
This is one of the best things I’ve ever made! Even my picky kids gave it a 👍🏻
Hey Veronica,
Lol love to hear this! Thanks so much for giving this chili a try, I’m so glad it was enjoyed by your family! xT