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Buffalo Chicken Chili

Buffalo Chicken Chili

A creamy, spicy, and satisfying chili that combines the classic flavors of buffalo chicken wings with hearty beans and corn.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine American
Servings 8 servings
Calories 485 kcal

Ingredients
  

Main 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

For Garnish (Optional)

  • Crumbled blue cheese
  • Shredded cheddar cheese
  • Sliced green onions or chives
  • A drizzle of ranch dressing
  • Tortilla chips or cornbread for serving

Instructions
 

  • Sauté Aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Cook Chicken: Place the whole chicken breasts in the pot. Pour in the chicken broth and buffalo sauce. Add the paprika and oregano. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
  • Shred Chicken and Add Beans: Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot. Stir in the drained cannellini beans and corn.
  • Make it Creamy: Add the cubed cream cheese and ranch (or blue cheese) dressing to the pot. Stir continuously until the cream cheese is fully melted and incorporated into the chili, creating a creamy texture. Let it simmer gently for another 5-10 minutes for the flavors to meld.
  • Season and Serve: Taste the chili and season with salt and pepper as needed. Serve hot, garnished with your favorite toppings like blue cheese crumbles, green onions, and a side of tortilla chips.

Notes

  • 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.