Nothing quite warms you up on a chilly evening like a bowl full of bold, spicy, and creamy comfort. This Creamy Buffalo Chicken Chili Recipe is exactly that—full of layers of flavor, spicy heat, and that dreamy, velvety texture that makes you want to come back for seconds (and thirds!). I’ve made this recipe countless times, and every single time it hits the spot perfectly.

A large white pot filled with thick, creamy soup with visible chunks of corn, beans, and small pieces of tomato, all in a light brown broth. A golden spoon in the pot scoops some soup topped with two slices of bright red chili pepper and scattered green herbs. Crumbled white cheese and chopped green onions float on the surface of the soup. The pot rests on a black-and-white striped cloth on a white marbled surface, with a small white bowl of crumbled cheese partially visible in the background 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’m honestly obsessed with how this chili balances creaminess with a buffalo wing kick—a combo you wouldn't expect but totally works. It feels fancy but comes together fuss-free, perfect for busy weeknights or casual gatherings.

Crazy Creamy Texture: Thanks to the cream cheese melded right in, this chili has an unbelievably smooth, rich mouthfeel that’s comforting without being heavy.
Buffalo Flavor Punch: The Frank’s RedHot Buffalo Wings Sauce delivers that perfect spicy tang with a little smoky depth that plays beautifully with the other savory ingredients.
Hearty and Filling: Loaded with shredded chicken, beans, corn, and veggies, it's a full meal in a bowl that’ll satisfy your hunger big time.
Super Versatile: This recipe is friendly for make-ahead, easy to tweak to your spice level, and pantry-friendly, meaning you can usually throw it together without a big grocery trip.

A white bowl with a brown rim is filled with thick creamy chili that is light brown with visible beans, corn, and bits of tomato. On top, there are three slices of bright green avocado neatly placed on the left side. To the right of the avocado, scattered light beige broken tortilla chips are layered with finely chopped green onions and cilantro. Five vibrant red slices of chili peppers with seeds show clearly on top, adding a bright touch. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, with stray tortilla chip pieces and chopped herbs around it. In the background, there is a small white bowl with blue cheese crumbles. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Creamy Buffalo Chicken Chili Recipe all come together to build layers of texture and flavor. The beans and corn add hearty sweetness, the fire-roasted tomatoes bring smokiness, and the buffalo sauce adds that iconic spicy tang. Plus, the cream cheese finishes it off with creaminess that makes every bite cozy.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, a half large yellow onion with bright golden layers, chopped celery stalks in fresh light green pieces, a whole red bell pepper with glossy skin and chopped chunks, four peeled garlic cloves, a small white ceramic bowl filled with white all-purpose flour, drained Great Northern beans showcasing plump creamy white beans in a small white ceramic bowl, a small white bowl of bright yellow sweet corn kernels, a small white bowl of creamy white creamed corn, a small white bowl of fire roasted diced tomatoes with vibrant red chunks and juices, a small white bowl filled with clear golden chicken broth, a small white bowl containing vivid orange-red buffalo wing sauce, cubes of soft cream cheese in white, a small white bowl with reddish-brown chili powder, another small white bowl with smoked paprika powder, a small white bowl with ground cumin powder, a small white bowl containing light beige dried oregano leaves, two whole clean eggs with smooth brown shells, all arranged symmetrically and balanced 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

Chicken thighs: I prefer thighs for their juicy, tender texture, but rotisserie chicken is a great shortcut that still shines.
Yellow onion: Adds a mild sweetness and base flavor — sautéing until softened brings out its natural sugars.
Celery: Brings a subtle crunch and earthy note that balances the creaminess and spice in the chili.
Red bell pepper: Offers a sweet, fresh pop and vibrant color that livens up the bowl.
Garlic: Essential for that punch of aromatic warmth — don’t skip it!
Flour: Helps thicken the chili so it isn’t too soupy, creating a richer stew-like consistency.
Great Northern beans: Creamy white beans add protein, fiber, and smooth texture that stands up well in the chili.
Sweet corn: Adds natural sweetness and a satisfying bite amidst all the savory flavors.
Cream style corn: Blends into the broth, making it luxuriously creamy without extra dairy.
Fire roasted diced tomatoes: Adds smoky depth and acidity that brightens each spoonful.
Chicken broth: The flavorful liquid base that keeps everything rich and balanced.
Cornstarch: Gives an extra boost to thickening so the chili clings to the creamy sauce perfectly.
Frank's RedHot Buffalo Wings Sauce: The star for that authentic buffalo heat and tangy zing.
Chicken bouillon: Intensifies the chicken flavor, making every bite comforting and savory.
Chili powder, smoked paprika, cumin, oregano, salt, pepper: These spices layer on smoky warmth and balanced heat.
Cream cheese: The secret that unifies everything and gives the chili its signature creamy texture.

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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 how adaptable this Creamy Buffalo Chicken Chili Recipe is. You can crank up the heat or dial it back, swap in chicken breasts or even turkey if you prefer lean protein, and even customize toppings based on what you have on hand. It’s a great canvas for your own spin.

Variation: My go-to variation is adding some black beans along with the white beans for a bit more texture and color contrast — it’s a nice twist! Also, sometimes I like to stir in a handful of shredded sharp cheddar cheese on top right before serving.
Dietary swaps: For a dairy-free version, you could experiment with non-dairy cream cheese alternatives, though it changes the texture slightly.

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

Step 1: Sear the Chicken

Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottom pot over medium-high heat. Pat your chicken thighs dry and season with salt and pepper — this little prep ensures a golden-brown sear. Cook them about 2 minutes per side until beautifully golden. Don’t worry if they’re not cooked through yet because they’ll finish cooking later. Remove the chicken and set aside, leaving the flavorful drippings in the pot to build your chili base.

Step 2: Cook the Veggies and Make the Roux

In the same pot, melt butter and olive oil over medium-low heat. Once melted, bump the heat to medium-high and toss in the onions, celery, and red bell pepper. Cook for about 5 minutes until the onions turn translucent and the mix softens up nicely. Then add the minced garlic and sauté just 30 seconds—too long and the garlic can burn and turn bitter. Sprinkle in the flour and stir constantly for about one minute; this little cooking trick builds a roux that thickens the chili perfectly.

Step 3: Add the Remaining Ingredients and Simmer

Return the chicken to the pot. Now, add the drained Great Northern beans, both types of corn, fire-roasted diced tomatoes with juices, Frank’s RedHot Buffalo Wings Sauce, chicken bouillon, and all your spices. Whisk the cornstarch with one cup of chicken broth until smooth, then pour it all in along with the remaining broth. Give everything a good stir, cover, and bring the chili to a boil. Then uncover and simmer for 12–15 minutes, stirring often so it doesn’t stick or burn, until the chicken is tender enough to shred with forks.

Step 4: Shred the Chicken and Add Cream Cheese

Remove the chicken thighs to a cutting board and shred them into bite-sized pieces (it’s super easy after simmering). Stir the shredded chicken back into the pot. Turn the heat down to low and stir in the softened cream cheese until it melts smoothly into the chili—this is what makes everything luxuriously creamy. Taste and adjust salt, pepper, and buffalo sauce if you want more heat. If your chili seems too thick, just add a splash more broth to reach your perfect consistency.

Top Tip

After making this Creamy Buffalo Chicken Chili Recipe multiple times, I've learned a few tricks that really help maximize flavor and texture. The chicken thigh sear step is crucial, as is careful timing with the garlic to avoid bitterness.

Use bone-in chicken thighs for extra depth: I sometimes use bone-in thighs and remove bones after shredding for richer flavor.
Don’t rush the roux: Cooking the flour just right prevents a raw flour taste while thickening beautifully.
Stir often while simmering: It prevents sticking and helps the flavors marry evenly.
Adjust spiciness last: I always add buffalo sauce a little at a time at the end so the heat is just right for everyone.

How to Serve Creamy Buffalo Chicken Chili Recipe

buffalo chicken chili - Serving Suggestion

Garnishes

My favorite garnishes for this chili are crumbled blue cheese—that salty creaminess complements the buffalo heat perfectly—plus crushed tortilla chips for crunch, sliced avocado for creaminess, fresh cilantro for brightness, and a dollop of sour cream if you want to mellow the spice a bit. I keep these toppings ready so everyone can customize their bowl exactly how they like it.

Side Dishes

I usually serve this chili with simple corn bread or warm tortilla chips on the side to scoop up every last bit. A fresh, crisp green salad also pairs nicely to balance the richness of the creamy chili.

Creative Ways to Present

For a fun twist at parties, I’ve served this chili in individual mini cast iron skillets with a topping bar, letting guests pile on their favorite garnishes. For game day, ladle it over baked potatoes for a crowd-pleasing buffalo potato chili. Trust me, it’s always the dish that disappears first!

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers completely and store them in airtight containers in the fridge. The flavors actually get better after sitting overnight, so it’s a great make-ahead meal. It keeps well for about 3-4 days.

Freezing

This Creamy Buffalo Chicken Chili freezes beautifully, which is a win when you want to batch cook. Just portion it into freezer-safe containers, leaving some room at the top since liquids expand. When you thaw it, the cream cheese might separate a bit, but a good stir while reheating fixes that instantly.

Reheating

I reheat the chili gently on the stove over medium-low heat, stirring frequently to avoid sticking and to re-emulsify the cream cheese. Sometimes, I add a splash of chicken broth or water to loosen it back up if it’s thickened too much.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You definitely can! Chicken breasts will work, though thighs tend to stay juicier and shred better in this recipe. If you use breasts, just be careful not to overcook them until dry.

How spicy is this chili?

This chili has a medium heat thanks to the Frank's RedHot Buffalo Wings Sauce, but you can easily adjust the spice level by adding more or less buffalo sauce or chili powder to taste.

Can I make this chili in a slow cooker?

While this recipe is designed for stovetop, you can adapt it for a slow cooker by cooking the chicken and veggies first, then combining all ingredients to simmer in the slow cooker. Add cream cheese near the end, stirring until smooth.

What toppings do you recommend?

I love blue cheese crumbles, crushed tortilla chips, sliced avocado, cilantro, and a dollop of sour cream. These toppings add texture and balance the bold flavors perfectly.

Final Thoughts

This Creamy Buffalo Chicken Chili Recipe holds a special place in my kitchen because it’s got that perfect balance of spicy, savory, and creamy that comforts the soul. Whenever I serve it, friends and family always ask for the recipe (and seconds!). I hope you’ll treasure it as much as I do—grab your pot and get cooking because this one’s a keeper!