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.

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 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.

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 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.

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

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.

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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

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

Buffalo Chicken Chili - Serving Suggestion

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:

Can I use rotisserie chicken instead of raw chicken thighs?

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.

How spicy is this Creamy Buffalo Chicken Chili Recipe?

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.

Can I make this recipe dairy-free?

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.

What are the best toppings for this chili?

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.