Buffalo Chicken Chili is the creamy, spicy, flavorful recipe you need. This stovetop chili recipe is so easy to make and it’s so delicious!
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Creamy Buffalo Chicken Chili Recipe
If you like buffalo chicken wings, then this is the chili recipe for you! It’s creamy, flavorful, easy to make, and you can make it as mild or as spicy as you like.
This Buffalo Chicken Chili is a tomato-based chili, filled with cannellini beans, chicken, plenty of spices to add some heat, and cream cheese to make it super creamy!
Why you’ll love this Buffalo Chicken Chili recipe:
- Easy Dinner: This recipe is surprisingly easy! Throw everything in the pot, let it simmer, and you’re done.
- Creamy: The cream cheese in this chili recipe give it a nice creamy consistency.
- Hot and Spicy: If you like buffalo wings, you’ll love the hot and spicy flavor. (Don’t worry, you can make it more mild if you prefer!)
You’ll also love this Buffalo Chicken Dip, Stuffed Buffalo Chicken Breast, and Buffalo Chicken Enchiladas.
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How to make Buffalo Chicken Chili
You can jump to the recipe card for full ingredients & instructions!
- Heat oil in a large pot on the stove. Then add the onion and jalapeno, and saute.
- Add chicken, tomatoes, stock, hot sauce, chili powder, and cumin. Simmer covered about 25 minutes.
- Take the chicken out and shred it, then add it back into the chili.
- Add the beans and cream cheese, then cook another 5-10 minutes.
- Serve hot, add your preferred toppings, and enjoy!
How spicy is Buffalo Chicken Chili?
Just like buffalo wings, the best part of this chili is the spice! Between the jalapenos and hot sauce, this recipe has quite a bit of heat.
However, you can easily adjust it to your preference! Make it more mild (or spicier) using the measurements in the recipe card.
How long does chili simmer on the stove?
Once everything is in the pot, the chili only needs around 30 minutes to simmer. Total cook time is under an hour.
Can I freeze it?
Yes, you can freeze buffalo chicken chili if you want to make it ahead of time, or just save leftovers. Let it cool, then pour it into freezer-safe containers and freeze up to 3 months. Let it thaw in the fridge before reheating.
If you are making this ahead of time to freeze, I recommend leaving out the cream cheese before freezing. Then just mix it in while reheating.
What should I serve with Buffalo Chicken Chili?
Chili makes such a great meal all on its own. I like topping this with tortilla strips, sliced celery, blue cheese crumbles, and a dollop of sour cream. You could also serve tortilla chips, celery sticks, or bread on the side for dipping!
If you’re looking for something else to serve with it, try these cornbread muffins, baked sweet potato fries, or macaroni salad.
Tips!
- Make this recipe less spicy by removing the jalapeno seeds and using less hot sauce.
- Use boneless, skinless chicken breast. Or substitute chicken thighs if you prefer.
- You can use 1 cup of heavy cream instead of cream cheese, if desired.
- You can use black beans instead of (or in addition to) the cannellini beans.
- If you want more veggies, add in corn or bell peppers.
- Store leftovers in an airtight container in the fridge up to 4 days.
This easy Buffalo Chicken Chili recipe is sure to please all. Top it off with tortilla strips, chopped celery, sour cream, and blue cheese, and you’ll have the most delicious dinner!
More Chili Recipes we Love
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Buffalo Chicken Chili Recipe
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 2 jalapeño peppers diced (seeds removed for a milder chili)
- 2 boneless, skinless chicken breasts (1½ pounds)
- 14.5 ounces diced fire-roasted tomatoes (1 can)
- 1 cup low-sodium chicken stock
- ½ cup Franks RedHot Sauce (see note)
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 31 ounces cannellini beans drained and rinsed (2 cans)
- 4 ounces cream cheese cut into cubes (½ brick)
- Kosher salt and freshly ground black pepper to taste
For Serving (Optional)
- Tortilla strips
- Sliced celery
- Sour cream
- Blue cheese crumbles
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.1 tablespoon vegetable oil, 1 onion, 2 jalapeño peppers
- Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.2 boneless, skinless chicken breasts, 14.5 ounces diced fire-roasted tomatoes, 1 cup low-sodium chicken stock, ½ cup Franks RedHot Sauce, 1 tablespoon ground chili powder, 2 teaspoons ground cumin
- Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream cheese, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.31 ounces cannellini beans, 4 ounces cream cheese, Kosher salt and freshly ground black pepper, Tortilla strips, Sliced celery, Sour cream, Blue cheese crumbles
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Hot Sauce: For a milder chili, use ¼ cup hot sauce.
- For a spicier chili, leave in the jalapeno seeds and use ½ cup hot sauce.
- You can also substitute chicken thighs for the breasts.
- In place of cream cheese, you can also use 1 cup heavy cream.
- Nutritional information does not include optional ingredients.
Nutrition Information
Was so delicious! I made it with 3 Jalapeños instead of two (with the seeds) and used Mexican style shredded cheese instead of blue cheese! Was so good!
Can I use Rotisserie chicken to save time? I made once the regular way, but i have leftover chicken I already cooked.
Absolutely! Just add it in at the end to warm it back up!
Really tasty and simple to make!
Thanks for stopping by!
I always love your recipes, but this one might be my favorite! I did not include the jalapeño seeds and it was the perfect level of spicy for me. Didn’t have Franks so had to use Louisiana hot sauce. I will make this time and time again. We’re not great at eating leftovers in our house and this was all gone within 24 hours. Sooo good!!
Time to double it so you can have those leftovers!
Wow, this was spicy and delicious! I followed the recipe except for using a different kind of hot sauce and it turned out perfectly. Definitely a chili I’ll be making again.
Thanks for sharing, Helen! I love how much fun you’re having with all of the recipes!