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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 fantastic!!!
I don’t care for beans so I added a can of diced tomatoes. I also topped it with blue cheese.
Another recipe that did not disappoint!!
Hey Diane,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
The perfect dish for a lazy autumn day! I made this in the crockpot. This required little effort on my part and the results were amazing. I added an additional can of beans to make it heartier and kicked up the heat level with jalapenos, red pepper flakes, and hot sauce.
Hey Djienne,
I am thrilled to hear that you enjoyed this chili, thanks so much for trying it out! Hope you’re having a great Monday! xT
Delicious. Whole family loved it
Awesome!! Thanks so much for making this recipe Carrie! So glad it was enjoyed by your family! xT
Ok, this is the best chili ever!!! My store did not have poblano peppers so I did one big habanero instead. Since the pepper wasn’t as spicy I added 1 jalapeño. I guess I must have grabbed a sweet habanero pepper lol. Anyways, I paired this with homemade no yeast bread and it was a delicious dinner!
My boyfriend loves this chili so much! I was afraid he wouldn’t because he doesn’t like dill. But he said it’s the best chili I’ve made!!
Thanks for all the recipes! You’re my favorite online source for recipes and I absolutely love watching your Instagram posts!!
Hey Reagan,
Happy Monday!! I am delighted to hear that this recipe was enjoyed, thanks so much for giving it a try!🍁 xxT
The flavors in this chili are incredible! I added a second can of beans I pureed them and I added more cheese. It still wasn’t as thick as I like it, how can I thicken it? Maybe add more cream cheese? I made it in the crock pot. This is very good! I will be making it again.
Hey Tracy,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed! This really isn’t meant to be super thick, but you could reduce the broth next time and see if that helps! xx
Can this be made with any Buffalo sauce in a pinch of time instead of making your own sauce? If so, would it still be 3/4 cup?
Hey Jocelyn,
Totally!! Any of your favorite buffalo sauces would be great to use! Let me know if you give this recipe a try, I hope it turns out well for you! xT
WOW!! This recipe is amazing! It’s not quite cozy soup season here but we have made this dish 3 times in one week, the last time making a double batch to freeze the leftovers.
So flavorful and easy to make.
Hey Heather,
Lol love to hear that this recipe was enjoyed!! Thanks so much for making it so often:) Happy Saturday! xT
I made this last night and loved it! If you’re a buffalo fan then this is for you. I ended up dumping everything into the instant pot and turned it on for 15 min. Worked perfectly.
Hey Kelly,
Fantastic!! So glad to hear that you enjoyed this recipe, thanks so much for trying it out! Have a great weekend! xx
Hi Kelly! Did you natural release after 15 min? And was it on high? And how did you do the chicken? Shred after the 15 min? Thank you!
This was so tasty! My husband agrees. It will definitely be a keeper. My brother and SIL will be staying with us in November, and I’m already planning on making this as it’s relatively easy, and definitely a tasty thing with whip up that will impress.
Hey Tricia,
Amazing!! So glad to hear that this recipe was a winner and I appreciate you giving it a try! Have a great Friday! 👻
Hi, Tieghan!
I tried this recipe this week and it’s so unique, exciting, and perfectly Buffalo. I did add a second can of beans and a celery salad on the side. Xo
Hey Jessica,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
Hi, Tieghan!
Could the cream cheese in this recipe be replaced with plain Greek yogurt?
Hi Megan,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
This was super tasty!!! I was in a hurry, so I used a rotisserie chicken. I added it after the cream cheese melted. I like thick chili, so I only used 4 cups of stock. After reading the comments about being too spicy, I only did 1/2 cup of buffalo sauce. It was perfect for me. We ate it with cheddar and jalapeno cornbread. Thank you for the yummy recipe. I will definitely be making it again.
Hey Kerri,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
I cook A. LOT. Husband named this one of my top 5. He couldn’t say enough good things.. apparently “couldn’t even find the words.” This was easy and delicious and the beer bread to go with was delish. Awesome recipe!
Forgot to add I did it in the crockpot and only used 1/2 cup of sweet baby rays Buffalo sauce!
Hey Samantha,
Wow, thank you!! So glad to hear you both enjoyed this recipe, thanks so much for making it! xx
I used rotisserie chicken and regular salsa because that’s what I had on hand. Thank you so much Tieghan! I have a house full of boys and they said this was top 2 out of meals I have cooked, and I cook a lot.
Love to hear this! Thanks for making the recipe, Crystal! xx
Sooooo good. I only used half the buffalo sauce and added cilantro lime cauliflower rice. Definitely a cold weather staple. 🙂
Hey Kristin,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! xT
So good! I did it the easy way and dumped everything in the crockpot- including the buffalo sauce ingredients (not making the sauce separately). I added kale to mine at the end and I’ve had it for lunch every day this week. Delicious and filling!
Hey Page,
Awesome!!🤩 I truly appreciate you making this recipe and sharing your review and love to hear that it was a hit! xTieghan