Buffalo Chicken Chili: The Best in 8 Simple Steps

Name: Buffalo Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1.5 lbs boneless, skinless chicken breasts; 4 cups low-sodium chicken broth; 1 cup buffalo wing sauce (like Frank's RedHot); 2 cans cannellini beans, rinsed and drained (15-oz); 1 can corn, drained (15-oz); 1 tsp smoked paprika; 1/2 tsp dried oregano; 8 oz cream cheese, softened and cubed; 1/2 cup ranch or blue cheese dressing; Salt and black pepper to taste; Crumbled blue cheese; Shredded cheddar cheese; Sliced green onions or chives; A drizzle of ranch dressing; Tortilla chips or cornbread for serving

Rachael

November 26, 2025

This Buffalo Chicken Chili is the ultimate fusion of two beloved American comfort foods: spicy buffalo wings and hearty chili. It’s a game-day champion and a weeknight dinner hero all in one bowl. This recipe transforms simple ingredients into a rich, creamy, and satisfying meal with that signature buffalo tang we all crave. We use tender chicken breasts, which are poached directly in the flavorful broth, making them incredibly easy to shred. For the best chicken to use for buffalo chicken chili, boneless, skinless breasts or thighs work equally well; breasts are leaner while thighs offer more flavor and moisture.

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The combination of hearty beans, sweet corn, and a creamy base of cream cheese and ranch dressing perfectly balances the heat from the buffalo sauce. This one-pot wonder is not only packed with flavor but is also surprisingly easy to pull together, making it a go-to recipe for any occasion that calls for a comforting, crowd-pleasing dish.

The inspiration for this Buffalo Chicken Chili came from a chilly autumn evening spent trying to decide between making a pot of chili or ordering buffalo wings. The solution was obvious: why not combine them? The result was even better than imagined. The key is building layers of flavor, starting with sautéed onions and garlic, then poaching the chicken right in the buffalo-spiced broth. This technique infuses the chicken with flavor from the inside out.

Wondering how to make Buffalo Chicken Chili creamy? The secret is stirring in softened cream cheese and a healthy dose of ranch or blue cheese dressing at the end. This addition transforms the broth into a velvety, rich sauce that clings to every piece of chicken and bean, cutting the spice with a cool, tangy finish. It’s the kind of meal that warms you from the inside out and will have everyone asking for the recipe.

Why You’ll Love This

One-Pot Meal: Everything cooks in a single pot, making cleanup a breeze.
Packed with Flavor: The perfect balance of spicy, savory, and creamy.
Weeknight Friendly: Ready from start to finish in under 45 minutes.
Crowd-Pleaser: This Buffalo Chicken Chili is a guaranteed hit for parties, tailgating, or family dinners.

What Makes Buffalo Chicken Chili Special

What sets this dish apart from traditional chili is its unique flavor profile. Instead of a tomato and cumin base, this chili leans on the distinct, tangy heat of buffalo sauce, balanced by a creamy, cooling element. Is Buffalo Chicken Chili spicy? The heat level is completely customizable. You can use a mild, medium, or hot buffalo sauce depending on your preference. The addition of ranch or blue cheese dressing and cream cheese tempers the spice, making it flavorful rather than overwhelmingly hot. This creative twist offers a welcome departure from the everyday, delivering a memorable meal that’s both familiar and excitingly new. It’s the perfect way to enjoy the taste of buffalo wings without the mess.

Key Ingredients for Buffalo Chicken Chili

Chicken Breasts: Boneless, skinless chicken breasts are lean and easy to shred after being cooked directly in the chili base.
Buffalo Sauce: The star of the show. A quality brand like Frank’s RedHot Wing Sauce provides the signature tangy heat.
Cream Cheese: This is the secret to an ultra-creamy texture. Use full-fat, softened cream cheese for the best results.
Ranch or Blue Cheese Dressing: Adds another layer of creaminess and the classic cooling flavor that pairs perfectly with buffalo sauce.
Cannellini Beans: These white kidney beans have a mild flavor and creamy texture that complements the other ingredients beautifully.
Aromatics: Yellow onion and garlic create the essential flavor foundation for the chili.

How to Make Buffalo Chicken Chili: Step-by-Step

Step 1: Build the Flavor Base: Start by sautéing your chopped onion in a large pot until it’s soft and translucent. Then, add the garlic and cook for just another minute until you can smell its wonderful aroma. This simple step is crucial for developing a deep, savory foundation for your chili.
Step 2: Poach and Shred the Chicken: Next, add the chicken breasts, broth, and buffalo sauce to the pot. Let it simmer gently until the chicken is cooked through. This method not only cooks the chicken but also infuses it with flavor. Once cooked, remove the chicken, shred it with two forks, and return it to the pot.
Step 3: Add the Fillings: Stir in the rinsed cannellini beans and corn. Let them simmer with the shredded chicken for a few minutes to warm through and absorb the flavors of the broth.
Step 4: Create the Creamy Finish: Finally, reduce the heat and stir in the cubed cream cheese and ranch or blue cheese dressing. Keep stirring until the cream cheese melts completely, creating that signature rich and creamy texture. Season with salt and pepper to taste, and your Buffalo Chicken Chili is ready to serve.

Storing Your Buffalo Chicken Chili

Storing your Buffalo Chicken Chili is simple. Once it has cooled to room temperature, transfer it to an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to four days. In fact, many people find that the flavors deepen and become even more robust on the second day.

For longer storage, this chili is an excellent candidate for freezing. Portion it into freezer-safe containers or bags, leaving a little room for expansion. It can be frozen for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a splash of chicken broth if needed to restore its creamy consistency.

Buffalo Chicken Chili Variations & Substitutions

This recipe is wonderfully adaptable. For a different texture, you can use ground chicken instead of chicken breasts; simply brown it with the onions before adding the liquids. If you’re not a fan of cannellini beans, Great Northern beans, navy beans, or even chickpeas are great substitutes. To add more vegetables, consider stirring in a cup of chopped celery or shredded carrots with the onions.

For an extra kick of heat, add a pinch of cayenne pepper or a finely diced jalapeño. If you prefer a smokier flavor, a teaspoon of chipotle powder can be added along with the other spices. You can also make a dairy-free version by using dairy-free cream cheese and a vegan ranch dressing, though the texture might vary slightly.

Serving Suggestions for Buffalo Chicken Chili

So, what goes good with Buffalo Chicken Chili? The topping possibilities are endless and are half the fun! Set up a chili bar with bowls of crumbled blue cheese, shredded sharp cheddar or Monterey Jack, sliced green onions, fresh cilantro, and a dollop of sour cream or extra ranch dressing. For a satisfying crunch, serve it with sturdy tortilla chips, Fritos, or oyster crackers. A side of fluffy, sweet cornbread is the perfect companion for soaking up every last drop of the creamy broth. You can also serve it over a baked potato or a bed of rice for an even more substantial meal.

For more international dishes, explore our world cuisine category

The History of Buffalo Chicken Chili

While traditional chili has a long and storied history in American cuisine, Buffalo Chicken Chili is a much more modern invention. It’s a culinary mashup born from the immense popularity of Buffalo wings, which were first created in 1964 at the Anchor Bar in Buffalo, New York. The iconic flavor combination of hot sauce and a creamy, cooling dressing (blue cheese or ranch) became a national sensation.

As creative cooks and food bloggers began experimenting, it was only a matter of time before this beloved flavor profile made its way into other dishes. The fusion with chili creates a dish that captures the essence of game-day food in a comforting, one-pot meal, reflecting a contemporary trend of blending classic recipes to create new and exciting comfort foods.

Whether you’re gearing up for the big game or just need a delicious and easy weeknight dinner, this Buffalo Chicken Chili recipe is sure to become a new favorite. It’s a warm, hearty, and flavor-packed dish that brings a fun and spicy twist to a classic comfort food. Don’t forget to experiment with toppings to make it your own. We hope you love every spoonful of this creamy, tangy chili. Enjoy!

Pro Tips

For extra tender chicken, use chicken thighs instead of breasts.
Ensure the cream cheese is at room temperature and cubed for easy, lump-free melting.
To make this in a slow cooker, add all ingredients except the cream cheese and dressing. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then stir in the cream cheese and dressing during the last 30 minutes.
Adjust the amount of buffalo sauce to control the spice level to your liking.

How long does buffalo chicken chili last in the fridge?

Properly stored in an airtight container, Buffalo Chicken Chili will last for 3 to 4 days in the refrigerator. Make sure to let it cool completely before storing to prevent bacterial growth. When you’re ready to eat, simply reheat it on the stovetop over medium-low heat or in the microwave until it’s warmed through. The flavors often meld and taste even better the next day.

Can I freeze buffalo chicken chili?

Yes, this chili freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe bags or airtight containers. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator and then reheat gently on the stove. If the chili thickens too much after freezing, you can add a splash of chicken broth to reach your desired consistency.

What kind of beans are best for buffalo chicken chili?

White beans are the best choice for Buffalo Chicken Chili as their mild, creamy texture complements the chicken and spicy sauce without overpowering them. Great options include cannellini beans, Great Northern beans, or even navy beans. They add a wonderful heartiness and substance to the chili. Be sure to rinse and drain canned beans before adding them to remove excess sodium and starch.

Can I use leftover cooked chicken for this chili?

Absolutely! Using leftover cooked chicken, such as a rotisserie chicken, is a fantastic time-saver for this recipe. Simply shred about 3 cups of cooked chicken and add it to the chili during the last 10 minutes of simmering, just long enough for it to absorb the flavors and heat through. This shortcut makes the recipe even faster for a quick weeknight meal.

How can I thicken my buffalo chicken chili?

If your chili isn’t as thick as you’d like, there are a few easy ways to thicken it. The simplest method is to let it simmer uncovered for an extra 10-15 minutes, which allows some of the liquid to evaporate. Alternatively, you can mash some of the beans against the side of the pot to release their starches. For a quicker fix, make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering chili until it thickens.