Buffalo Chicken Chili Made Easy (Big Flavor with Minimal Effort)
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.
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!