I absolutely love fall and winter—mostly because it’s the official season for soups, and I can’t get enough of them. Honestly, it’s a miracle I haven’t turned into soup at this point. My dad is probably to blame for my obsession—he’s always making a new batch every week, starting way too early. Like, really Chris, it’s 90 degrees in the middle of summer, we cannot be making soup! But now that it’s officially hoodie season, it’s game on! For my first soup recipe of the season, I’m bringing you one of my all-time favorites that combines two of my greatest loves: buffalo chicken sauce and chili. This Buffalo Chicken Chili recipe has been my go-to for years now, and trust me, it’s every bit as delicious as it sounds—your favorite dip transformed into a hearty chili!
Ingredients:
Chicken Breast: Chicken breast is the primary source of protein in this recipe, making the chili hearty and filling. It’s lean, meaning it adds substantial nutrition without excessive fat. When shredded, it absorbs the flavors of the broth and buffalo sauce beautifully, making each bite tender and flavorful.
Bell Peppers: Bell peppers add a sweet, fresh crunch to the chili, balancing out the heat from the jalapeño and buffalo sauce. They are rich in vitamin C, fiber, and antioxidants, providing a nutritional boost while adding vibrant color to the dish.
Onion: Onions provide a foundational savory flavor that complements the spice and adds depth to the chili. When cooked, onions become slightly sweet and help build the base for the dish’s complex flavor profile.
Jalapeno: Jalapeno peppers bring the heat! They enhance the chili’s spiciness without overpowering the other ingredients. Removing the seeds can reduce the heat if desired. Jalapenos also contain vitamin C and capsaicin, which may aid in boosting metabolism.
Minced Garlic: Garlic provides a pungent, aromatic flavor that deepens as it cooks. It’s a classic ingredient in chili recipes, enhancing the savory elements and balancing out the acidity from the tomatoes. Garlic also boasts antimicrobial properties and heart-healthy benefits.
Great Northern Beans: Beans add a creamy texture and are packed with fiber and plant-based protein, making the chili more filling. They absorb the flavors of the broth and spices, creating a hearty component that contrasts nicely with the shredded chicken.
Fire-Roasted Diced Tomatoes: Fire-roasted tomatoes bring a smoky depth and a slight sweetness to balance the buffalo sauce’s heat. They add acidity, which cuts through the richness of the cream cheese and provides the necessary tang to the dish.
Diced Green Chilies: Green chilies offer a mild spice and subtle flavor that complements the jalapeño without adding overwhelming heat. They blend well with the buffalo sauce and tomatoes, enhancing the chili’s complex flavor profile.
Chicken Broth: Chicken broth acts as the flavorful liquid base of the chili, providing moisture and helping to meld the flavors together. Using low-sodium broth allows you to control the saltiness while still delivering a rich, savory taste.
Frank’s Buffalo Sauce: Buffalo sauce is the star of the show, giving the chili its signature spicy, tangy flavor. It infuses every bite with heat and a vinegar kick that enhances the dish’s overall flavor. Frank’s is known for its bold, smooth heat without overpowering other ingredients.
Cream Cheese: Cream cheese adds richness and a velvety texture to the chili, making it creamy and indulgent. It balances out the heat from the buffalo sauce and jalapeños, giving the chili a smooth, tangy finish.
Seasonings (Cumin, Chili Powder, Paprika, Garlic Powder, Salt, Pepper):
The spices—cumin, chili powder, paprika, and garlic powder—bring warmth, earthiness, and complexity to the chili, making it savory and robust. These seasonings also complement the buffalo sauce and garlic, enhancing the overall depth of the dish.
Equipment Needed
Here’s what I use (and what you’ll want) to make this Buffalo Chicken Chili smoothly:
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Slow Cooker / Crockpot — Great if you want set-it & forget-it. Let everything cook low and slow so flavors meld.
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Instant Pot / Pressure Cooker — If you’re short on time, this speeds up the process nicely.
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Large Pot or Dutch Oven — For the stovetop version. You want something roomy enough to hold chicken, beans, broth, and toppings without spilling.
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Cutting Board + Sharp Knife — For dicing onions, peppers, jalapeño. A good sharp knife makes chopping way faster (and less frustrating).
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Wooden Spoon or Heat-Safe Spatula — For stirring the veggies and sauce, especially when sautéing in the Instant Pot or Dutch oven.
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Forks (2) or Stand Mixer with Paddle — To shred the cooked chicken. Two forks work fine; I sometimes throw it in my stand mixer to shred in seconds.
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Measuring Cups & Spoons — For accurate spices, broth, buffalo sauce, etc. The right balance of spices makes a big difference.
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Ladle & Bowls for Serving — Chili is all about that cozy bowl wrapped in blankets energy. Don’t forget toppings like shredded cheese, avocado, green onions
Fun Ways to Modify This Buffalo Chicken Chili for a Twist:
Ingredients
- 1 ½ lbs raw chicken breast
- 2 bell peppers, diced color of your choice
- 1 onion, diced
- 1 jalapeño, diced seeds removed for less heat, optional
- 3 tbsp minced garlic
- 1 can great northern beans, drained and rinsed 15 oz
- 1 can fire-roasted diced tomatoes 14.5 oz
- 1 can diced green chilies 4 oz
- 1 pint low-sodium chicken broth or bone broth for extra protein 16 oz
- ½ cup Frank’s Buffalo Sauce
- Salt and pepper to taste
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 8 oz cream cheese, diced and at room temperature
Instructions
- Prepare your crockpot: Add the raw chicken breasts to the bottom of your slow cooker.
- Add the veggies and seasonings: Toss in the diced bell peppers, onion, jalapeño, and minced garlic. Add the drained beans, fire-roasted tomatoes, and green chilies. Pour in the chicken broth and buffalo sauce.
- Season: Sprinkle in the cumin, chili powder, paprika, garlic powder, salt, and pepper. Give everything a good stir to combine.
- Cook: High: Cook on high for 4 hours. Low: Cook on low for 8 hours.
- High: Cook on high for 4 hours.
- Low: Cook on low for 8 hours.
- Shred the chicken: Once the cooking time is done, carefully remove the chicken breasts and shred them using two forks. Alternatively, use a stand mixer on low speed to shred the chicken quickly—this is such a time saver!
- Add the cream cheese: Return the shredded chicken to the pot. Add the room-temperature cream cheese, diced into smaller pieces to help it melt faster. Stir until everything is creamy and smooth.
- Serve the Buffalo Chicken Chili: Ladle the buffalo chicken chili into bowls and top with shredded cheese, green onions, avocado, jalapeño slices, tortilla chips, and extra buffalo sauce for that extra kick!
- Sauté: Using the sauté function on your Instant Pot, sauté the diced onion, bell peppers, jalapeño, and garlic for about 3-5 minutes until slightly softened.
- Add ingredients: Turn off the sauté function. Add the raw chicken breasts, beans, fire-roasted tomatoes, green chilies, chicken broth, buffalo sauce, and spices. Give everything a good stir.
- Cook: Seal the Instant Pot and cook on Manual (High Pressure) for 15 minutes. Allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.
- Shred the chicken: Remove the chicken, shred it, and return it to the pot.
- Add cream cheese: Stir in the diced cream cheese and mix until the buffalo chicken chili is creamy and smooth.
- Serve the Buffalo Chicken Chili: Top with your favorite toppings and extra buffalo sauce!
- Sauté the veggies: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the onion, bell peppers, jalapeño, and garlic. Sauté until softened, about 5-7 minutes.
- Add chicken and liquid: Add the raw chicken breasts, beans, tomatoes, green chilies, chicken broth, buffalo sauce, and spices. Stir to combine.
- Simmer: Bring the chili to a simmer, then reduce heat to low. Cover the pot and cook for about 30-40 minutes, or until the chicken is cooked through and tender.
- Shred the chicken: Remove the chicken from the pot, shred it, and return it to the chili.
- Cream cheese: Stir in the diced cream cheese until fully melted and the buffalo chicken chili becomes creamy.
- Serve the Buffalo Chicken Chili: Top with your favorite toppings and enjoy!
Video
Tips for Making the Best Buffalo Chicken Chili:
- Control the Heat Level: If you’re sensitive to spice or making this for a crowd, adjust the amount of buffalo sauce or jalapeño. You can also use a milder hot sauce or skip the jalapeño seeds for a less intense heat. If you love spice, feel free to crank it up with extra buffalo sauce or diced chilies.
- Cream Cheese Hack: Make sure the cream cheese is at room temperature and diced into small pieces before adding it in. This helps it melt smoothly into the chili. For a quicker method, try whisking it in slowly or using a hand mixer to fully incorporate it without lumps.
- Shredding the Chicken: For perfectly shredded chicken, use the stand mixer trick! Just toss the cooked chicken breasts into the bowl of your stand mixer with a paddle attachment and let it do the work in seconds. If you prefer manual labor, use two forks to shred it while it’s still warm and tender.
- Adjust Consistency: If you like a thicker chili, reduce the amount of chicken broth or let it simmer uncovered for a bit longer. For a thinner, soupier texture, feel free to add a splash more broth or even some milk to make it extra creamy.
- Double the Batch: This chili freezes beautifully! Make a double batch and freeze half for a quick dinner option on busy nights. Store it in airtight containers, and it’ll stay fresh in the freezer for up to 3 months.
- Play with the Toppings: Toppings are where you can make this chili yours. From crunchy tortilla chips and shredded cheese to creamy avocado, extra buffalo sauce, or even a dollop of sour cream, mix and match toppings to suit your taste or whatever you have on hand.
These tips will ensure your Buffalo Chicken Chili turns out perfect every time, and it’s easy to tweak it to suit your spice level or get creative with extra toppings!
Storage Instructions
More of my recipes
Do you LOVE Soup?! Check Out More of my Favs:I feel like nothing beats a big bowl of soup when it is cold out – it just tastes like a HUG! With that being said, I have a lot of unique soup recipes on my blog, here are some of my favs:
High Protein Chicken Orzo Soup Recipe
Thai Chicken Curry with Coconut Milk Recipe
The Best Ever Chili – Cozy, Easy, One Pot
Conclusion
Buffalo Chicken Chili combines all the best flavors of comfort food and spicy heat in one hearty dish. It’s packed with protein, veggies, and the bold flavor of buffalo sauce, making it perfect for meal prepping, game day, or a cozy night in. Whether you use a crockpot, Instant Pot, or the stovetop method, this chili is easy to prepare and delivers big on flavor.
Looking for your next favorite spicy dish? Try this Buffalo Chicken Chili and get ready to fall in love with its bold flavors and creamy texture! Don’t forget to top it off with your favorite garnishes—extra buffalo sauce, shredded cheese, and avocado slices. Let me know how it turns out by tagging me on social media @munchiesbymallory! I’d love to see your creations!
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