Just imagine a bowl filled with comforting creaminess, a spicy kick, and tender shredded chicken all hugging each bite — that’s exactly what I love about this Creamy Buffalo Chicken Chili Recipe. It’s that perfect mix of heat and smooth richness you didn’t know you needed on a chilly night.

A white pot filled with thick, creamy soup that has a light brown color with visible bits of corn, beans, and small pieces of tomato throughout. On top, green herbs and crumbled white cheese are scattered, adding texture and color. A golden spoon is scooping up some soup, showing two slices of bright red chili pepper resting on the soup surface. The pot is placed on a white marbled surface with a black and white striped cloth partially under it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe
Top Tip
How to Serve Creamy Buffalo Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Buffalo Chicken Chili Recipe

Why You'll Love This Recipe

I remember the first time I made this chili — it was a total game-changer. The creamy texture combined with the spicy buffalo sauce makes it so addictive. Whether it's game day, a cozy night in, or whenever you want a satisfying meal, this chili has your back.

Perfect Comfort Food: Rich, creamy and spicy all in one bowl – comfort with a flavorful punch.
Layered Flavors: Smoky roasted tomatoes, tangy buffalo sauce, and hearty beans create complexity you’ll crave.
Easy to Make: Quick prep and simple steps mean you can have this on the table in under an hour.
Customizable Heat: Adjust the buffalo sauce to get the spice level that makes you happy.

A bowl of thick, orange-brown soup filled with white beans and visible corn and tomato pieces serves as the base. On top, there are several layers: a row of thin, pale green avocado slices on the left, scattered chopped green onions and cilantro all over, bright red chili slices with seeds in the center, and a sprinkling of crumbled light-colored crispy chips across the top. A silver spoon rests inside the white bowl with a brown rim, and the bowl sits on a white marbled surface with scattered chopped herbs and crushed chips around it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy Buffalo Chicken Chili Recipe shines because every ingredient pulls its weight. The creamy texture from cream cheese and creamed corn balances out the spicy buffalo sauce, while the beans and chicken add heartiness. Here are a few tips on sourcing and using these ingredients:

Flat lay of fresh boneless skinless chicken thighs with skin removed, half of a large yellow onion roughly chopped, a handful of bright green celery stalks chopped, one vibrant red bell pepper chopped, four peeled garlic cloves, a small mound of white all-purpose flour, two small white ceramic bowls each filled with drained Great Northern beans, a small white bowl of drained sweet corn kernels, a small white bowl of creamy white cream-style corn, a small white bowl filled with bright fire-roasted diced tomatoes with juices, a small white bowl of rich orange-red buffalo wing sauce, a small white bowl of pale cubed cream cheese, a small white bowl of light golden chicken broth, a small white bowl of golden melted butter, a neat pile of chili powder, ground smoked paprika, ground cumin, dried oregano, salt, and black pepper arranged as fine powders, two whole uncracked eggs with smooth clean shells, all ingredients evenly spaced with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Thighs: They stay juicy and shred easily, making your chili satisfyingly tender.
Yellow Onion: Adds sweetness and depth when sautéed just right.
Celery: Brings a fresh crunch to balance the creaminess.
Red Bell Pepper: Sweet and adds color — don’t skip it!
Garlic: Essential for that cozy, savory aroma.
Flour: Helps thicken the chili for that perfect creamy consistency.
Great Northern Beans: Creamy white beans that soak up flavor beautifully.
Sweet Corn & Cream Style Corn: Adds bursts of natural sweetness that contrast the heat.
Fire Roasted Diced Tomatoes: Bring a smoky depth — one of my favorite flavor boosters here.
Low Sodium Chicken Broth: The base liquid that ties everything together.
Cornstarch: Creates a little extra thickness for silkiness.
Frank’s RedHot Buffalo Wings Sauce: The soul of the recipe — add more or less for your perfect heat.
Chicken Bouillon: Concentrated umami flavor for a richer broth.
Spices (Chili Powder, Smoked Paprika, Cumin, Oregano, Salt, Pepper): These layer in warmth and complexity.
Cream Cheese: Softened and stirred in last, it makes the chili irresistibly creamy and smooth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the spice level and sometimes swapping the chicken thighs for rotisserie chicken when I’m short on time. This chili is forgiving, so don’t be afraid to make tweaks that suit your taste buds or what you have on hand.

Variation: Once I tried adding diced jalapeños for an extra spicy kick — it added a tasty heat but didn’t overpower the creaminess at all.
For Milder Versions: Reduce the buffalo sauce and add a dash of smoked paprika instead for warmth without the burn.
Dairy Free Option: Swap cream cheese with a dairy-free cream cheese alternative and use olive oil instead of butter; just keep an eye on thickness as the texture changes.
Extra Veggies: I’ve tossed in chopped zucchini or spinach when I wanted more greens without changing the classic flavor much.

Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe

Step 1: Sear Your Chicken to Lock in Juices

I start by wiping the chicken thighs dry—this helps get that beautiful golden sear. Heat a couple of tablespoons of oil in a large Dutch oven over medium-high heat, then season your chicken with salt and pepper. Cook until golden brown on each side, about 2 minutes per side. Don’t overcrowd the pan; this gives you tasty browned bits to flavor the chili.

Step 2: Sauté the Veggies and Build Flavor

Once the chicken’s done, remove it but leave the drippings. Melt butter and olive oil in the pot over medium-low to medium-high heat. Then toss in onions, celery, and red bell pepper. I cook these until the onions are nice and soft—about 5 minutes. Add garlic last and let it get fragrant for 30 seconds before sprinkling flour over the mixture. Stir for a minute to cook out the raw flour taste. This little roux is key for thickening.

Step 3: Bring It All Together

Return the chicken to the pot along with beans, both kinds of corn, fire-roasted tomatoes with their juices, buffalo sauce, chicken bouillon, and all those beautiful spices. Whisk your cornstarch with about a cup of chicken broth until smooth, then stir it in. Pour in the remaining broth and bring everything to a boil. Then reduce the heat and let it simmer uncovered for about 12-15 minutes, stirring often so nothing sticks.

Step 4: Shred Chicken and Stir in Cream Cheese

Once the chicken is nice and tender, take it out onto a cutting board and shred it up with two forks. Stir it back into the pot. Turn the heat low and gently fold in the cream cheese until silky smooth. This is the moment where your chili turns luxuriously creamy and rich. Taste and adjust with salt, pepper, or extra buffalo sauce if you want it spicier.

Top Tip

From the many times I’ve made this Creamy Buffalo Chicken Chili Recipe, a few key insights really elevated my results — and I bet they’ll help you as much as they helped me.

Don’t Skip the Sear: Getting that golden crust on the chicken adds incredible flavor to the entire chili, so take your time here.
Use Both Corns: Mixing creamed corn with sweet corn adds a lovely texture contrast and nailed that creamy texture perfectly.
Stir Often While Simmering: It prevents the chili from sticking and burning at the bottom, especially because of the cream cheese.
Adjust Heat Last: Add more buffalo sauce only after cooking—it’s easier to dial in the perfect spice level that way.

How to Serve Creamy Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

I’m a blue cheese fan, so crumbled blue cheese on top is a must for me—its sharpness contrasts the buffalo sauce beautifully. I also love crushing tortilla chips over the bowl for crunch and a sprinkle of fresh cilantro or diced avocado to add freshness and creaminess. Sour cream is another favorite that smooths out the spice perfectly.

Side Dishes

For sides, tortilla chips or crusty bread are ideal—perfect for dipping and scooping. Sometimes I serve it alongside a simple green salad or roasted veggies to keep things balanced. If you want to really up your game, some cornbread with honey butter always delights.

Creative Ways to Present

For game day or casual gatherings, I’ve served this chili in small mason jars or wide mugs topped with all the garnishes so guests can customize their bowls right at the table. Another fun idea is to layer the chili in a bread bowl—edible and oh so cozy!

Make Ahead and Storage

Storing Leftovers

I usually cool the chili completely before transferring to airtight containers and popping it in the fridge. It keeps beautifully for about 3-4 days. The flavors actually deepen overnight, so leftovers can be even better than the first day.

Freezing

This chili freezes so well! I portion it into freezer-safe containers or bags and freeze for up to 3 months. I recommend skipping the cream cheese if you’re freezing—it’s best to add that fresh when reheating for the best texture.

Reheating

To reheat, thaw in the fridge overnight, then warm gently on the stove over medium-low heat, stirring occasionally. Add a little chicken broth if it thickens too much. If you froze without cream cheese, stir it in at this stage and heat until smooth.

Frequently Asked Questions:

Can I use rotisserie chicken instead of cooking thighs?

Absolutely! Rotisserie chicken is a great shortcut — just shred it and add it during the simmering step. You can skip searing, making the recipe even quicker.

How spicy is this Creamy Buffalo Chicken Chili Recipe?

The heat level depends on how much buffalo sauce you add. The recipe calls for a half cup, which gives a medium spicy kick. Feel free to add more or less to suit your spice tolerance.

Can I make this recipe dairy-free?

Yes! Substitute the cream cheese with a dairy-free cream cheese or coconut cream. Use olive oil instead of butter for sautéing. The texture and flavor will be slightly different, but still delicious.

What’s the best way to thicken this chili if it’s too thin?

You can use a bit more flour when cooking the vegetables or add an extra cornstarch slurry (cornstarch mixed with cold water). Just whisk it in carefully while simmering and cook until the chili thickens to your liking.

Final Thoughts

This Creamy Buffalo Chicken Chili Recipe has become a staple in my kitchen because it’s just so satisfying and straightforward. It’s that rare meal that’s both hearty and comforting, with a bold flavor profile that always impresses guests and family alike. I hope you enjoy making (and eating) this as much as I do — it’s the kind of recipe you’ll come back to again and again.