The Ultimate Creamy Buffalo Chicken Chili: A Spicy Twist on Classic Comfort Food

When the colder months arrive and soup season calls, there’s nothing quite like a hearty, comforting bowl of chili. But why settle for ordinary when you can elevate your culinary experience? This Buffalo Chicken Chili offers an exhilarating and delicious twist on a traditional cold-weather favorite, perfectly satisfying those cravings for vibrant, zesty hot wings without the mess of sticky fingers. It’s a flavor explosion that brings all the beloved notes of buffalo sauce, tender chicken, and creamy goodness into one incredible dish.

What truly sets this chili apart is its uncanny ability to encapsulate all the exhilarating flavors of a generous plate of chicken wings, lavishly coated in spicy buffalo sauce. Each spoonful delivers that familiar tangy heat, while the creamy texture and savory chicken create a truly satisfying meal. Topping it with a sprinkle of sharp blue cheese isnard, not only enhances the authentic buffalo wing experience but also adds a layer of sophisticated flavor that takes this dish to another level. It’s a complete meal that warms you from the inside out, offering a fantastic balance of spice, creaminess, and hearty ingredients.

For quick access to the full recipe details, simply use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom of the page to find the complete recipe card, including ingredient measurements and step-by-step instructions.

Why You’ll Love This Buffalo Chicken Chili

There are countless reasons why this Buffalo Chicken Chili will quickly become a staple in your recipe rotation. First and foremost, it’s a brilliant fusion of two beloved comfort foods: classic chili and spicy buffalo wings. This unique combination offers an exciting flavor profile that’s both familiar and wonderfully new. Unlike traditional chili, which often features darker beans and richer, earthier spices, this recipe opts for a brighter, lighter aesthetic and taste profile, making it a refreshing change.

The use of white beans and a distinct blend of ranch seasoning with buffalo sauce creates a harmonious symphony of flavors that is truly addictive. It’s also incredibly versatile; perfect for game days, family dinners, or a cozy night in. Plus, it’s a fantastic way to enjoy the bold taste of buffalo wings in a more substantial and spoon-friendly format. The creaminess from the cream cheese, combined with the zing of buffalo sauce, makes every bite a delightful experience. It’s quick enough for a weeknight but special enough for entertaining.

Key Ingredients for the Perfect Buffalo Chicken Chili

Crafting this exceptional Buffalo Chicken Chili requires a thoughtful selection of ingredients, many of which are common to traditional chili recipes, yet with specific adjustments to achieve its signature light color and vibrant flavor profile. We consciously steer away from dark, heavy seasonings and ingredients to maintain that distinctive “buffalo” aesthetic and taste.

• White Beans: In an effort to keep the chili’s color light and bright, Great Northern beans or cannellini beans are preferred over darker varieties like kidney or black beans. They contribute to the chili’s creamy texture without overpowering the delicate balance of flavors.
• Chicken: Boneless, skinless chicken breasts are the star protein. They are finely minced or processed to mimic ground chicken, allowing them to blend seamlessly into the chili, ensuring a tender and consistent texture throughout each bite.
• Buffalo Sauce: This is the heart of the chili’s flavor. Choose your favorite brand and heat level – whether you prefer mild, medium, or extra hot – to customize the spice to your preference. It provides that signature tangy and spicy kick.
• Ranch Seasoning: Replacing the usual dark, robust chili seasonings, ranch seasoning contributes a unique savory, herbaceous, and slightly tangy flavor that beautifully complements the buffalo sauce, adding depth and a creamy undertone.
• Celery: While it might seem like a minor addition, celery plays a crucial role. Its crisp freshness and subtle peppery notes are reminiscent of the celery sticks served alongside traditional buffalo wings. It rounds out the flavors and provides a textural contrast that truly enhances the “wing” experience within the chili.
• Cream Cheese: This is the secret ingredient for achieving an incredibly creamy and luscious texture. Stirred in at the end, it melts beautifully, making the chili rich and indulgent.
• Aromatics: Diced yellow onions and minced garlic form the foundational flavor base, sautéed in a blend of butter and olive oil to develop sweetness and fragrance.
• Tomatoes: Petite diced tomatoes add a touch of acidity and sweetness, helping to deglaze the pan and build a robust sauce.
• Chicken Stock & Bouillon Paste: These provide the necessary liquid base and deepen the savory chicken flavor profile of the chili.

Each ingredient is carefully chosen to contribute to the chili’s distinctive character, creating a harmonious blend that is both comforting and exhilarating.

Step-by-Step Method for Creamy Buffalo Chicken Chili

Creating this flavorful Buffalo Chicken Chili is a straightforward process, designed to build layers of taste from start to finish. Follow these steps for a perfect bowl every time.

1. Sauté Aromatics: Begin by melting butter and olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onions and finely diced celery, cooking them gently until they soften and begin to lightly brown, typically 7-8 minutes. Season with a pinch of salt and pepper. This step is crucial for building a flavorful foundation. Then, stir in the minced garlic and cook for another minute or two until fragrant, ensuring not to burn it.
2. Cook the Chicken: Next, add the chicken to the pot. I prefer to start with roughly diced chicken breast and process it in a small food processor until it resembles ground chicken. This texture helps it integrate beautifully into the chili. Cook the chicken until it’s no longer pink and has browned nicely, seasoning it with more salt and pepper as it cooks. Once cooked, drain any excess liquid to ensure a richer flavor development in subsequent steps.
3. Build the Flavor Base: Return the pot to the heat and cook for another 1-2 minutes to ensure the pan is relatively dry. Pour in the buffalo sauce and let it cook with the chicken for 2-3 minutes, allowing it to slightly reduce and concentrate its flavor, forming a glaze on the bottom of the pan. This is a critical step for intensifying the buffalo taste.
4. Deglaze and Simmer: “Deglaze” the pan by adding the petite diced tomatoes. Use a wooden spoon to scrape up any flavorful bits stuck to the bottom of the pot. Let the tomatoes simmer and stew, stirring occasionally, until almost all their juices have evaporated and the mixture thickens significantly. This concentrates the tomato flavor and ensures a rich, hearty base.
5. Add Liquids and Seasoning: Once the tomato mixture is thick, pour in the chicken stock and water, then stir in the chicken bouillon paste and ranch seasoning. Bring the entire mixture to a boil, then reduce the heat to a gentle simmer. Allow it to cook for 30-45 minutes. This simmering time is essential for the flavors to meld and deepen, creating a truly cohesive and delicious chili.
6. Finish with Cream and Beans: Finally, add the canned Great Northern beans and the room-temperature cream cheese to the pot. Stir continuously until the cream cheese is fully melted and smoothly incorporated into the chili, making it wonderfully creamy. Continue to simmer for another 10-15 minutes to ensure all ingredients are heated through and the flavors are perfectly blended.

Your Buffalo Chicken Chili is now ready to be enjoyed! Serve it hot, topped generously with some shredded cheddar cheese, crumbled blue cheese, and a sprinkle of fresh chives or green onions for an added burst of color and flavor. Each spoonful promises a delightful blend of spicy, savory, and creamy notes that will keep you coming back for more.

Substitutions & Variations

This Buffalo Chicken Chili recipe is wonderfully adaptable, allowing you to tailor it to various dietary needs or personal preferences:

• Dairy-Free Option: If you need to make this recipe dairy-free, it’s quite simple. Replace the butter with an equal amount of olive oil or another plant-based oil. For the creaminess, use a high-quality dairy-free or plant-based cream cheese alternative; many brands perform exceptionally well in chili and soups. Naturally, omit the cheddar and blue cheese garnishes, or opt for dairy-free shredded cheese alternatives if desired.
• Chicken Alternatives: While chicken breast is specified, you can certainly use boneless, skinless chicken thighs for a richer flavor and even more tender texture. Just be sure to mince them finely. If you prefer to skip the processing step entirely, pre-ground chicken or turkey can be used directly.
• Bean Varieties: While white beans contribute to the lighter color, feel free to experiment with other beans if you prefer. Navy beans or cannellini beans work well. For a slightly different flavor profile, black beans or pinto beans could also be used, though they will alter the appearance of the chili.
• Vegetable Boost: To add more vegetables, consider stirring in some finely diced bell peppers (red or yellow work well) along with the onions and celery. A handful of fresh spinach or kale can also be stirred in during the last few minutes of cooking for added nutrients.
• Smokiness: For a hint of smoky flavor, a pinch of smoked paprika can be added along with the ranch seasoning.

These substitutions allow you to enjoy this delicious chili regardless of dietary restrictions or simply to customize it to your unique taste. Don’t be afraid to experiment and make it your own!

Did you make this incredible Buffalo Chicken Chili? I’d love to hear about it! Please leave a review or comment below to share your experience. Don’t forget to sign up for my newsletter to get new recipes delivered straight to your inbox, and follow along on Instagram, Pinterest, and Facebook for more delicious inspiration!

📖 Recipe

Yield: 10-12 cups

Buffalo Chicken Chili

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

When soup season hits, I love this Buffalo Chicken Chili. It is a fun twist on a classic cold-weather dish and quenches my craving for WINGS.

Ingredients

• 2 tablespoons Unsalted Butter
• 1 tablespoon Extra Virgin Olive Oil
• 1 large Yellow Onion, diced (about 1 ½ cups)
• 3 stalks Celery, fine diced (about 1 cup)
• 2 tablespoons Garlic, minced
• 2 pounds Chicken Breasts, finely minced or use ground chicken breast
• Kosher Salt, as needed
• Fresh Cracked Black Pepper, as needed
• 1 cup Buffalo Sauce
• 1, 28-ounce can Petite Diced Tomatoes
• 2 tablespoons Ranch Seasoning
• 4 cups Chicken Stock
• 2 cups Water
• 2 tablespoons Chicken Bouillon Paste
• 2, 15-ounce cans Great Northern Beans
• 8-ounces Cream Cheese, room temp
• Cheddar Cheese, for serving
• Blue Cheese, for serving
• Cornbread Muffins with Blue Cheese and Chives, for serving

Instructions

In a 7-quart or larger dutch oven or soup pot, melt the butter and olive oil over medium heat until glistening in the pan.

Add the onion and celery to the pot and cook for 7-8 minutes until well cooked and beginning to brown slightly. Season with a pinch or two of salt and a few cracks of black pepper while cooking. Add the garlic to the pan and cook for 1-2 minutes longer.

Place the chicken in the pan and cook until no longer pink. Season with another couple of pinches of salt and some pepper while it is cooking and browning in the pan.

When the chicken is fully cooked through, drain any liquid lingering from the pan by tipping it out into the sink.

Return the pan to the heat and cook for 1-2 minutes longer to ensure the pan is mostly dry. Pour the buffalo sauce into the pan and cook for 2-3 minutes until it begins to stick to the bottom of the pan, then deglaze the pan by adding in the diced tomatoes.

Cook the diced tomatoes into the buffalo chicken until it begins to dry up in the pan and the chicken starts to stick and brown a little. Then add the chicken stock, water, bouillon paste, and ranch seasoning to the pot. Bring the mixture to a boil, then reduce it to a simmer for 30-45 minutes to allow all the flavors to meld.

After the chili has cooked for a bit, add the beans and cream cheese to the pot and bring it back to a boil till the cream cheese is fully worked into the chili. Simmer 10-15 minutes longer.

Serve the chili topped with blue cheese, cheddar cheese, and a big slice of cornbread in the middle, and enjoy!

Notes

Notes & Tips

I often use a can or two of beans to speed things up with this recipe. But you could make this recipe in an Instant Pot and follow the instructions till you add the water and chicken stock.

Add an extra cup of water, and replace the two cans of beans with 1 ½ cups of dry beans. Pressure cook on Manual High Pressure for 35 minutes then stir in the cream cheese till it melts and you are all set.

I like to serve this chili over my Cornbread Muffins with Blue Cheese and Chives. It really amps everything up, and you just need cornbread with your chili!

Substitutions

If you would like to keep this recipe dairy-free, do not use the butter, replace it with all oil. Also, replace the regular cream cheese with dairy-free or plant-based cream cheese, they work equally well in this recipe. And of course, leave the cheeses off the top for garnishing.

I start with roughly diced chicken breast and whiz it up in my little food processor till it is like ground chicken. You could also just use ground chicken if you like. I just always seem to have some chicken breasts around so I dice them and make my own.

When it comes to the buffalo sauce, you can use any heat level you like. I tend to keep things on the lower heat side. But if you like things hotter, feel free to up the heat level to your liking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Shun Classic 7″ Hollow Ground Santoku Knife w/Custom Engraving
• John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
• Breville BSB510XL Control Grip Immersion Blender, Stainless Steel
• STAUB Cast Iron Round Cocotte, 7-quart, Burnt Orange
• RSVP International Olive Wood Spoon, 12″ | Rustic, Natural Authentic Italian Olive Wood | Classic Style for Kitchens, Tables, & More | Functional for Serving Vegetables, Stirring Pasta
• Forest Decor Olive Wood Soup Ladle – Handmade Wooden Soup Ladles for Serving – Hand Carved Ladle Spoons for Cooking – Wooden Kitchen Accessories – Nonstick Wood Soup Spoon – Eco-Friendly Kitchen Ladle

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 428Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 107mgSodium: 1343mgCarbohydrates: 30gFiber: 7gSugar: 7gProtein: 38g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram