Description

This Buffalo Chicken Chili is a rich, creamy, and hearty dish bursting with layers of bold flavors. Made with juicy shredded chicken, sweet corn, smoky fire-roasted tomatoes, creamy white beans, and a spicy buffalo wing sauce, it’s cooked in a luscious broth enriched with cream cheese. Perfectly spicy and comforting, this chili makes for a satisfying meal and is great for make-ahead and pantry-friendly cooking. Top it with blue cheese, crushed tortilla chips, avocado, sour cream, and cilantro for an extra special touch.

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

Canned Goods

2 14.5 oz. cans Great Northern beans, drained and rinsed
1 15 oz. can sweet corn, drained and rinsed
1 15 oz. can cream style corn
1 14 oz. can fire roasted diced tomatoes with juices

Liquids & Broth

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

Thickening & Baking Ingredients

1/4 cup flour
2 tablespoons cornstarch

Seasonings & Spices

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

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

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Heat 2 tablespoons of oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sear the chicken for about 2 minutes per side until golden brown. Remove the chicken to a plate and keep the drippings in the pot.
Sauté the Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Once melted, increase the heat to medium-high and add the chopped onions, celery, and red bell pepper. Cook for about 5 minutes until onions are softened. Add minced garlic and cook for an additional 30 seconds.
Create the Roux: Sprinkle 1/4 cup flour over the vegetables and stir continuously for 1 minute to cook the flour and thicken the mixture. This will create a roux to thicken the chili.
Add Main Ingredients: Return the seared chicken to the pot. Add the Great Northern beans, cream style corn, drained sweet corn, fire roasted diced tomatoes with juices, Frank's RedHot Buffalo Wings Sauce, chicken bouillon, chili powder, smoked paprika, ground cumin, dried oregano, salt, and pepper.
Incorporate Broth and Cornstarch: In a separate small bowl, whisk together 2 tablespoons cornstarch with 1 cup of the chicken broth until smooth. Pour this mixture into the pot along with the remaining 4 cups of chicken broth. Stir everything well to combine.
Simmer the Chili: Cover the pot and bring the soup to a boil, then uncover and reduce the heat to a simmer. Cook for 15 minutes or until the chicken is tender and easily shreds, stirring often to prevent burning on the bottom.
Shred the Chicken: Remove the chicken from the pot and place on a cutting board. Shred the meat with two forks or chop finely, then stir it back into the chili.
Add Cream Cheese: Lower the heat to low. Stir in the cubed cream cheese until fully melted and the chili is creamy, about 2 minutes.
Adjust Seasonings and Serve: Taste and adjust seasoning with salt, pepper, and extra buffalo wing sauce to your desired spice level. If the chili is too thick, thin it with additional chicken broth. Serve hot topped with optional blue cheese, crushed tortilla chips, chopped avocados, sour cream, and cilantro.

Notes

This chili can be made ahead of time and tastes even better the next day as flavors meld.
Rotisserie chicken can be used as a time-saving shortcut; just add it shredded after simmering.
For a spicier kick, increase the amount of Frank's RedHot Buffalo Wings Sauce.
Substitute gluten-free flour or cornstarch to make the chili gluten-free.
Top with blue cheese and tortilla chips for a delicious texture contrast and flavor burst.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 75 mg