There’s something wildly satisfying about a bowl that’s both spicy and creamy, hearty yet comforting. This Creamy Buffalo Chicken Chili Recipe hits all those notes with juicy chicken, smoky spices, and a velvety finish that just keeps you coming back for spoonful after spoonful.
Jump to:
Why You'll Love This Recipe
I can’t emphasize enough how this Creamy Buffalo Chicken Chili Recipe became my go-to when I want something cozy but with a kick. It’s that perfect balance where the creaminess smooths the heat without watering anything down. Every spoonful feels like a warm hug on a chilly evening.
- Bold Flavor Meets Comfort: The Buffalo wing sauce packs just the right spicy punch wrapped in a creamy, luscious broth.
- Simple Ingredients, Big Impact: A mix of pantry staples and fresh veggies come together to create something extraordinary.
- Versatile & Easy to Customize: Whether you want it hotter, milder, or veggie-packed, it's easy to tailor to your taste.
- Make-Ahead Friendly: This chili only gets better the next day, making it perfect for meal prep or feeding a crowd.
Ingredients & Why They Work
The ingredients in this Creamy Buffalo Chicken Chili Recipe are carefully chosen to meld spicy, smoky, sweet, and creamy flavors into one soulful bowl. A few tips will help you get the best results—fresh veggies add crunch and depth, while the gradual cooking lets spices bloom perfectly.
- Boneless Skinless Chicken Thighs: I prefer thighs for their tenderness and juiciness, but rotisserie chicken works wonders for a quick shortcut.
- Yellow Onion: Adds a subtle sweetness when softened, setting a savory base for the chili.
- Celery & Red Bell Pepper: These give a fresh crunch and balance out the richness nicely.
- Garlic: Just four cloves punch up the savory depth without overpowering the dish.
- Flour: Helps thicken the chili and gives it that cozy, stew-like texture.
- Great Northern Beans: These soft white beans keep the chili creamy and boost the fiber content.
- Sweet Corn & Cream Style Corn: Both add layers of sweetness with a little texture contrast—love how they pop.
- Fire Roasted Diced Tomatoes: Bring smokiness that complements the buffalo sauce beautifully.
- Chicken Broth: Low sodium keeps the seasoning flexible and the broth rich without being salty.
- Cornstarch: Smoothly thickens the chili when whisked with broth first—no clumps!
- Frank’s RedHot Buffalo Wings Sauce: The star of the show—classic buffalo flavor that’s spicy, tangy, and addictive.
- Chicken Bouillon: Adds savory depth—just a tablespoon enhances overall flavor without overpowering.
- Chili Powder, Smoked Paprika, Ground Cumin, Dried Oregano, Salt & Pepper: These spices create a layered, smoky, and tangy flavor that’s super warming.
- Cream Cheese: Softened and stirred in at the end for that signature “creamy” touch that sets this chili apart.
Make It Your Way
One of the best things about this Creamy Buffalo Chicken Chili Recipe is how easy it is to adapt for your mood or pantry stash. I often toss in extra veggies or adjust the spice level depending on who’s joining me. Don’t hesitate to make it your own!
- Variation: When I want it extra hearty, I add chopped mushrooms and sauté them with the peppers and onions—texture and earthiness that really complement the buffalo heat.
- Dairy-Free Option: Swap cream cheese for a coconut cream or cashew cream to keep the chili rich without dairy.
- Mild Version: Use half the Buffalo sauce and add more sweet corn for a kid-friendly bowl that still feels special.
- Protein Swap: Rotisserie chicken is a lifesaver for busy nights or you can try shredded turkey for a little twist on the classic.
Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe
Step 1: Sear the Chicken for Flavor
Start by heating oil over medium-high in a big Dutch oven or soup pot. Season your chicken thighs simply with salt and pepper, then sear them for about 2 minutes per side until they’re beautifully golden. Don’t rush this step—it locks in flavor and gives the broth a rich base. Remove the chicken but keep those yummy drippings in the pot.
Step 2: Build the Flavor Base
Lower the heat to medium-low and add butter and olive oil to the pot. Once melted, crank it back to medium-high and toss in the onion, celery, and bell pepper. Cook for about 5 minutes until softened and fragrant. Garlic goes in last for 30 seconds to avoid burning, then sprinkle the flour over the veggies and stir for a minute—it thickens the chili perfectly.
Step 3: Add the Heart and Heat
Return the chicken to the pot and add your beans, the creamed and sweet corn, fire roasted tomatoes with their juices, Buffalo sauce, chicken bouillon, and all the spices. Whisk the cornstarch with 1 cup of chicken broth to keep things smooth, then stir it in along with the rest of the broth.
Step 4: Simmer and Shred
Cover the pot and bring the mixture to a boil, then reduce the heat to let it simmer uncovered for 12-15 minutes. This lets the chicken get tender and the flavors meld beautifully. Stir often so nothing sticks to the bottom. When the chicken’s done, take it out, shred it with two forks, and then return it to the chili.
Step 5: Finish with Creaminess
Turn the heat to low and stir in the softened cream cheese until everything’s silky smooth—this is what makes the chili irresistibly creamy. Taste and add salt, pepper, or more Buffalo sauce if you want that extra zing. If the chili feels too thick, thin it out with a bit more broth.
Top Tip
After cooking this Creamy Buffalo Chicken Chili Recipe a dozen times, I’ve learned a few tricks that really make it shine and save you headaches along the way.
- Don’t Skip Searing: Taking a few extra minutes to brown the chicken adds deep, rich flavor to every spoonful—the difference is huge.
- Whisk Cornstarch Early: Always mix your cornstarch with cold broth before stirring it into the pot to avoid lumps and ensure a smooth chili texture.
- Softened Cream Cheese: Make sure the cream cheese is soft before adding; it blends more easily and gives you that perfectly creamy finish.
- Keep Stirring: Chili can stick to the bottom, especially with cream cheese in the mix. Stir often during simmering to prevent burning or clumps.
How to Serve Creamy Buffalo Chicken Chili Recipe
Garnishes
I’m obsessed with topping this chili with a sprinkle of tangy blue cheese crumbles and a handful of crushed tortilla chips for crunch. Sometimes I add diced avocado or a dollop of sour cream to cool down the heat. Fresh chopped cilantro adds a bright pop that lifts every bite.
Side Dishes
We often serve this chili with warm cornbread or buttery garlic bread to soak up every last bit. A simple green salad or roasted veggies are perfect to balance the spicy, creamy boldness of the chili.
Creative Ways to Present
For game day or gatherings, I like to serve the chili in mini bread bowls with some blue cheese dressing on the side. Another fun idea is layering the chili over baked potatoes topped with extra Buffalo sauce and cheese—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I usually stash leftovers in airtight containers in the fridge for up to four days. The flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating.
Freezing
This chili freezes beautifully. Divide into single or family-sized portions and freeze for up to 3 months. I recommend thawing overnight in the fridge before reheating gently on the stove to keep the cream cheese smooth.
Reheating
To reheat, warm the chili slowly on medium-low heat, stirring frequently. If it thickens too much, a splash of chicken broth or water will loosen it back up. Avoid microwaving cold chili straight away—it can get unevenly hot or curdle the cream cheese.
Frequently Asked Questions:
Absolutely! Using shredded rotisserie chicken is a great shortcut that cuts down cook time without sacrificing flavor. Just add it after the veggies are soft, then simmer briefly to meld the flavors.
It has a moderate heat level thanks to the Frank's RedHot Buffalo Wings Sauce, but you can easily adjust the heat by adding more or less sauce. If you want it milder, reduce the hot sauce and add more sweet corn to balance the flavor.
Yes! Swap out the cream cheese for a dairy-free alternative like cashew cream or coconut cream. This will keep the chili creamy without the dairy, although the flavor will be slightly different but still delicious.
Blue cheese crumbles, sour cream, chopped avocado, and crushed tortilla chips bring the perfect contrast of cool, creamy, and crunchy textures. Fresh cilantro adds a bright note, but feel free to get creative with your favorite chili toppings!
Final Thoughts
This Creamy Buffalo Chicken Chili Recipe is one of those dishes that’s just so satisfying and versatile, it’s become a staple in my rotation. Whether you want a cozy solo dinner or something to wow a crowd, it delivers on flavor and comfort every time. I hope you find as much joy in making and sharing this as I do—it’s a real winner.
Print
Creamy Buffalo Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This Buffalo Chicken Chili is a creamy, hearty, and flavorful dish featuring tender shredded chicken, sweet corn, smoky fire-roasted tomatoes, and white beans all simmered in a rich broth with a spicy buffalo wings sauce kick. Perfect for a comforting meal, it's topped with blue cheese, tortilla chips, and avocado for an extra burst of texture and flavor.
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken thighs (patted dry OR rotisserie chicken)
- ½ large yellow onion, chopped
- ½ cup chopped celery
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
Thickening and Sauce
- ¼ cup flour
- 2 tablespoons cornstarch
- ½ cup Frank's RedHot Buffalo Wings Sauce
- 1 tablespoon chicken bouillon
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
Canned and Broth
- 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)
- 5 cups low sodium chicken broth
Dairy and Oils
- 4 oz. cream cheese, cubed and softened
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons oil (for searing chicken)
Instructions
- Prepare and Sear Chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper, then sear each side until golden brown, about 2 minutes per side. Remove the chicken to a plate but leave the drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat in the same pot. Once the butter has melted, increase heat to medium-high and add the onions, celery, and red bell pepper. Cook for 5 minutes or until the onions are softened. Add minced garlic and cook for 30 seconds more.
- Add Flour to Thicken: Sprinkle in the ¼ cup flour and cook for one additional minute while stirring constantly; this will create a thick base for the chili.
- Add Remaining Ingredients: Return the chicken to the pot, then add the drained 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 Cornstarch and Broth: Whisk the cornstarch with 1 cup of chicken broth until smooth, then stir this mixture into the pot. Add the remaining 4 cups of chicken broth and stir well.
- Simmer Chili: Cover the pot and bring the soup to a boil, then uncover and reduce heat to a simmer. Cook for 15 minutes or until the chicken is tender enough to shred, stirring often to prevent sticking or burning.
- Shred Chicken and Return: Remove the chicken from the pot onto a cutting board. Shred the chicken using two forks, then stir it back into the chili.
- Add Cream Cheese: Turn the heat to low and stir in the softened cream cheese until the chili is smooth and creamy, about 2 minutes.
- Adjust Seasonings and Serve: Taste and season with additional salt, pepper, or more buffalo wings sauce as desired. Thin with extra chicken broth if needed. Serve topped with blue cheese, crushed tortilla chips, chopped avocados, sour cream, and/or cilantro for added flavor and texture.
Notes
- This chili is rich, creamy, and can be adjusted to your preferred spice level by adding more or less Buffalo sauce.
- Using rotisserie chicken is a convenient shortcut if you want to reduce cooking time.
- Top your chili with blue cheese for a tangy contrast, and tortilla chips or avocado for crunch and creaminess.
- The chili can be made ahead and reheated; flavors improve after resting.
- Adjust the thickness by adding more or less chicken broth to reach your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg

Leave a Reply