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–+ servings
buffalo chicken chili

Buffalo Chicken Chili

This bold and creamy Buffalo Chicken Chili brings together the heat of buffalo sauce with tender shredded chicken, white beans, and a touch of creaminess, all in one pot! It's easy to make, perfect for game day, weeknight dinners, or meal prep, and customizable for different diets including keto, dairy-free, and vegetarian.
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Course: chili, dinner, One-Pot, Soup
Cuisine: American, comfort food
Prep Time: 10 minutes
Cook Time: 30 minutes
resting time: 0 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 380kcal
Cost: $15

Equipment

  • 1 Large pot/Dutch oven Or use a slow cooker or Instant Pot

Ingredients

  • Main Ingredients
  • 2-3 cups Shredded chicken Rotisserie or cooked chicken
  • 1 tbsp Olive oil For sautéing
  • 1 Small onion Chopped
  • 2 Celery ribs Diced
  • 2 Garlic cloves Minced
  • ¾ cup Buffalo wing sauce Like Frank’s RedHot
  • 4 oz Cream cheese Softened
  • ¼ cup Ranch dressing Or sour cream
  • 1 can White beans Drained and rinsed 15 oz
  • 1 cup Corn Frozen or canned drained
  • 2 cups Chicken broth Add more if you like it soupier
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • Salt & pepper To taste
  • Optional Toppings
  • Green onions Sliced
  • Blue cheese Crumbled
  • Shredded cheddar Or pepper jack
  • Avocado Diced
  • Tortilla chips Or cornbread for serving

Instructions

  • Sauté the base
  • Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic. Cook until softened, about 3–4 minutes.
  • Add flavor
  • Stir in buffalo sauce, paprika, garlic powder, onion powder, salt, and pepper. Let it simmer for 1 minute to release flavor.
  • Combine ingredients
  • Add shredded chicken, beans, corn, and chicken broth. Stir well.
  • Simmer
  • Bring to a simmer and cook uncovered for 20–25 minutes until slightly thickened.
  • Cream it up
  • Stir in cream cheese and ranch dressing until fully melted and creamy.
  • Taste & adjust
  • Add more buffalo sauce for heat or broth to thin. Adjust salt and spice to your liking.
  • Serve & top
  • Ladle into bowls and top with your favorites, green onions, cheese, avocado, or chips!

Notes

  • For a keto version, skip the beans and corn, and increase the chicken and celery.
  • To make it dairy-free, use dairy-free cream cheese and ranch, or skip them entirely.
  • Freeze leftovers in airtight containers for up to 3 months.
  • This chili gets even better the next day, perfect for meal prep!

Nutrition

Calories: 380kcal