Buffalo Chicken Chili – combine two classics in one comforting and delicious dinner. Chicken wings and chili make a great combo that can be ready in no time!
If you love chicken wings or anything with buffalo sauce, you’ll love this chili. It’s a chicken chili that’s hot from the buffalo sauce, a little creamy and just toasty and delicious.
This recipe will have dinner on the table in about 30 minutes, so it’s perfect for those crazy weeknights. It can also sit in the crockpot to stay warm when hosting a game day party or other type of gathering.
Why you will love this recipe
- It’s ready in about 30 minutes, so it’s great for a weeknight dinner.
- Do you like it spicy? Adjust the heat level just the way your family likes.
- The chicken cooks in the broth, but you could use rotisserie chicken and have it on the table even quicker.
- Add topping to your heart’s content! Cheese, avocado, tortilla strips, scallions, jalapeno, drizzled over ranch dressing…so many different options!
what you will need
- olive oil
- Onion
- Poblano pepper
- Garlic
- Dried Parsley
- Dried Chives
- onion powder
- garlic powder
- Ground cumin
- paprika
- celery seed
- Chicken breast
- Diced tomatoes with green chillies
- chicken soup
- White beans
- cream cheese
- Buffalo Wing Sauce
- salt & pepper to taste
I get it, the list looks long! But it’s super easy, and you probably already have most of them around your house. The condiments can be found at the regular grocery store, so it may be something you stock and pull out any night of the week.
How to make Buffalo Chicken Chili
Be sure to scroll down to the recipe card for measurements and full instructions!
- In a large saucepan, heat oil over medium heat. Add the chopped onions and poblano pepper and cook until they start to soften, about 5 minutes.
- Add the garlic and let it cook for about a minute.
- Stir in all of the spices until the veggies are well coated.
- Pour in the chicken broth and diced tomatoes and add the chicken pieces. Bring the mixture to a boil and cook, partially covered, until the chicken is cooked through, about 15 minutes.
- Once the chicken is cooked, take it out and shred it.
- Add the beans, buffalo sauce, and cream cheese to the pot with the shredded chicken.
- Stir and cook 5-10 minutes until cream cheese is melted.
- Serve immediately with your desired toppings.
I give a range in the instructions for how much wing sauce to use. If you use 1/2 cup, the chili has loads of flavor with a little kick. If you go up to 3/4 of a cup it will definitely be on the higher end of the spectrum. So if you want it really mild, start with 1/4 cup and adjust the flavor.
Absolutely! If you have leftover chicken or a roast chicken, this recipe is a great addition. If you add the broth, I would add the beans, buffalo sauce, cream cheese, and the chicken already cooked. Then just bring everything to a simmer so the cream cheese melts and everything is nice and hot.
You really can choose what you like. I’ve used white beans like a northern bean or navy bean for this, so that’s hip. But really any bean you like will work
storage
If you have leftovers, you can simply cover and store in an airtight container in the fridge for 3-4 days. To reheat, you can use a microwave or a pot on the stove.
topping ideas
I think chili and soups are fun here! You can add complementary flavors and different textures to make it lively and everyone can choose what they like.
- Blue Cheese Crumbles
- Cheddar cheese
- tortilla strips
- avocado
- Green Onions
- Parsely
- sour cream
And a big hunk of cornbread makes a great accompaniment to this chili.
Yield: 5
Buffalo Chicken Chili
Buffalo Chicken Chili – combine two classics in one comforting and delicious dinner. Chicken wings and chili make a great combo that can be ready in no time!
preparation time 10 mins
cooking time 25 minutes
total time 35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 poblano pepper, seeded and chopped
- 4 garlic cloves, mined
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon celery seeds
- 1 1/2 pounds boneless skinless chicken breasts
- 1 (10) oz can Diced Tomatoes with Green Chilies
- 3 cups chicken broth
- 4 ounces cream cheese
- 1 (15 oz) can kidney beans, drained and rinsed
- 1/2 -3/4 cup buffalo wing sauce
- salt & pepper to taste
instructions
- In a large saucepan, heat oil over medium heat. Add the chopped onions and poblano pepper and cook until they start to soften, about 5 minutes.
- Add the garlic and let it cook for about a minute.
- Stir in all of the spices until the veggies are well coated.
- Pour in the chicken broth and diced tomatoes and add the chicken pieces. Bring the mixture to a boil and cook, partially covered, until the chicken is cooked through, about 15 minutes.
- Once the chicken is cooked, take it out and shred it.
- Add the beans, buffalo sauce, and cream cheese to the pot with the shredded chicken.
- Stir and cook 5-10 minutes until cream cheese is melted.
- Serve immediately with your desired toppings.
Nutritional Information
yield
5
serving size
1
amount per serving calories 413total fat 16gSaturated Fatty Acids 6gtrans fat 0gunsaturated fat 8gcholesterol 142mgsodium 1359mgcarbohydrates 16gfiber 3gSugar 3gprotein 49g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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Welcome to Dinners, Dishes & Desserts, where my love of food meets my busy life. My name is Erin and I’m a casual cook who loves to feed people. This blog has hundreds of quick and easy recipes, mostly made from scratch. I spend my days in the kitchen creating new recipes to share with family and friends.
