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

Scale

Chicken and Vegetables

1 pound boneless skinless chicken thighs (patted dry OR rotisserie chicken)
1/2 large yellow onion, chopped
1/2 cup chopped celery
1 red bell pepper, chopped
4 cloves garlic, minced

Thickening and Sauce

1/4 cup flour
2 tablespoons cornstarch
1/2 cup Frank's RedHot Buffalo Wings Sauce
1 tablespoon chicken bouillon
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 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)

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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 1/2 teaspoon salt and 1/2 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 1/4 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