Description

Buffalo Chicken Chili is a rich, creamy, and hearty dish featuring shredded chicken, sweet corn, smoky fire-roasted tomatoes, and creamy white beans all combined in a luxuriously smooth broth spiked with buffalo wing sauce and cream cheese. Perfectly balanced with layers of flavor, it’s an easy-to-make comfort meal ideal for any occasion, topped with blue cheese, tortilla chips, avocado, sour cream, or cilantro.

Ingredients

Scale

Protein

1 pound boneless skinless chicken thighs (patted dry OR rotisserie chicken)

Vegetables

1/2 large yellow onion, chopped
1/2 cup chopped celery
1 red bell pepper, chopped
4 cloves garlic, minced
1 15 oz. can cream style corn
1 15 oz. can sweet corn, drained and rinsed
1 14 oz. can fire roasted diced tomatoes (with juices)

Beans & Grains

2 14.5 oz. cans Great Northern beans, drained and rinsed
1/4 cup flour

Liquids & Sauces

5 cups low sodium chicken broth
1/2 cup Frank's RedHot Buffalo Wings Sauce
1 tablespoon chicken bouillon

Seasonings & Thickeners

2 tablespoons cornstarch
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Dairy & Fats

4 oz. cream cheese, cubed and softened
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons oil (for searing chicken)

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Instructions

Sear the Chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken to a plate and leave the drippings in the pot.
Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Once melted, increase heat to medium-high and add chopped onions, celery, and bell pepper. Cook for 5 minutes or until the onions soften. Add minced garlic and cook for an additional 30 seconds. Sprinkle in 1/4 cup flour and cook while stirring for 1 minute to form a thick mixture.
Add Ingredients to Pot: Return the chicken to the pot, then add the Great Northern beans, creamed corn, sweet corn, fire-roasted diced tomatoes with juices, buffalo wing sauce, chicken bouillon, chili powder, smoked paprika, cumin, oregano, and black pepper. Whisk 2 tablespoons cornstarch with 1 cup of chicken broth until smooth, then stir into the pot. Add the remaining 4 cups of chicken broth.
Simmer the Chili: Cover the pot and bring the soup to a boil. Then uncover and simmer for 15 minutes or until the chicken is tender enough to shred, stirring often to prevent sticking or burning.
Shred the Chicken: Remove the chicken to a cutting board, shred it finely, and stir the shredded meat back into the soup.
Add Cream Cheese: Reduce heat to low and stir in the softened cream cheese until it melts and the chili is smooth, about 2 minutes.
Adjust Seasonings and Serve: Taste and adjust salt, pepper, and buffalo wing sauce as desired. Thin the chili with additional chicken broth if preferred. Serve hot topped with blue cheese, crushed tortilla chips, chopped avocados, sour cream, and/or fresh cilantro.

Notes

This chili can be made ahead and reheated, making it perfect for busy days or meal prep.
Use rotisserie chicken as a shortcut to save time instead of searing chicken thighs.
Adjust the amount of buffalo wing sauce to control the level of spiciness.
For a thicker chili, reduce the amount of chicken broth or cook uncovered longer to allow more liquid to evaporate.
Substitute Great Northern beans with cannellini or navy beans if unavailable.
Top the chili with extra toppings such as shredded cheese, green onions, or jalapeños for added flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 70 mg