There’s just something about a bowl of rich, comforting chili that hugs you back, especially when it’s packed with bold flavors and a velvety finish. This Creamy Buffalo Chicken Chili Recipe brings that perfect balance of spicy Buffalo heat and creamy indulgence—it’s like a warm blanket for your taste buds on a chilly day.

A white pot filled with thick, creamy soup that has a light brown color with visible bits of corn, beans, and small pieces of tomato throughout. On top, green herbs and crumbled white cheese are scattered, adding texture and color. A golden spoon is scooping up some soup, showing two slices of bright red chili pepper resting on the soup surface. The pot is placed on a white marbled surface with a black and white striped cloth partially under it. 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 still remember the first time I made this Creamy Buffalo Chicken Chili Recipe—it was a game changer. The fiery kick combined with luscious creaminess feels both cozy and exciting, making every spoonful memorable. It’s the perfect meal for when you want something that’s hearty but also a little unexpected.

Bold yet balanced flavors: The Buffalo sauce packs a spicy punch that’s softened perfectly by cream cheese, creating layers of taste you won’t get in your everyday chili.
Simple pantry-friendly ingredients: Most of these staples are probably already in your kitchen, so it’s super easy to whip up when hunger hits.
Versatile and customizable: You can adjust the heat or swap ingredients based on what you have—a few tweaks and it suits any occasion or taste.
Perfect for gatherings: It’s thick, creamy, and satisfying—guests always come back asking for the recipe!

A bowl of thick, orange-brown soup filled with white beans and visible corn and tomato pieces serves as the base. On top, there are several layers: a row of thin, pale green avocado slices on the left, scattered chopped green onions and cilantro all over, bright red chili slices with seeds in the center, and a sprinkling of crumbled light-colored crispy chips across the top. A silver spoon rests inside the white bowl with a brown rim, and the bowl sits on a white marbled surface with scattered chopped herbs and crushed chips around it. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a special role in making the Creamy Buffalo Chicken Chili Recipe shine. From the tender chicken thighs that soak up flavors beautifully, to the mix of beans and corn adding heartiness and texture—this blend delivers a satisfying and cozy bowl every time. And those spices? They bring out the signature Buffalo vibe without overwhelming the dish.

Flat lay of fresh boneless skinless chicken thighs with skin removed, half of a large yellow onion roughly chopped, a handful of bright green celery stalks chopped, one vibrant red bell pepper chopped, four peeled garlic cloves, a small mound of white all-purpose flour, two small white ceramic bowls each filled with drained Great Northern beans, a small white bowl of drained sweet corn kernels, a small white bowl of creamy white cream-style corn, a small white bowl filled with bright fire-roasted diced tomatoes with juices, a small white bowl of rich orange-red buffalo wing sauce, a small white bowl of pale cubed cream cheese, a small white bowl of light golden chicken broth, a small white bowl of golden melted butter, a neat pile of chili powder, ground smoked paprika, ground cumin, dried oregano, salt, and black pepper arranged as fine powders, two whole uncracked eggs with smooth clean shells, all ingredients evenly spaced with perfect symmetry 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 love thighs for their juicy, tender texture and how well they shred into the chili compared to chicken breast.
Yellow onion: Adds a mellow sweetness and depth when sautéed, setting the base for rich flavor.
Celery: Offers a subtle crunch and freshness that balances the richness.
Red bell pepper: Brings in a gentle sweetness and beautiful color.
Garlic: Just a few cloves add an aromatic warmth.
Flour: Helps thicken the chili to that perfect creamy consistency.
Great Northern beans: Creamy and soft, they blend in but keep the chili filling.
Sweet corn: Adds pops of sweetness that contrast beautifully with the heat.
Cream style corn: Contributes to the silky texture and subtle sweetness.
Fire roasted diced tomatoes: Their smoky flavor adds complexity without overpowering.
Chicken broth: The cooking base that ties it all together with savory richness.
Cornstarch: I use it whisked into broth to ensure a smooth, velvety chili without lumps.
Frank's RedHot Buffalo Wings Sauce: The star ingredient delivering that beloved spicy tang.
Chicken bouillon: Enhances the savory depth—don’t skip it if you want a flavor boost.
Chili powder, smoked paprika, cumin, oregano, salt, and pepper: Spice mix that creates a warm, smoky backdrop for the Buffalo heat.
Cream cheese: This is the secret to that silky, creamy finish—adding richness and mellowing the spice just right.

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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

This Creamy Buffalo Chicken Chili Recipe is like a blank canvas—you can easily dial it up or down depending on how fiery you like things, or add your own twist. I often throw in extra veggies or swap chicken thighs for rotisserie if I’m short on time.

Variation: Using rotisserie chicken is a lifesaver on busy weeknights—I skip the searing step and just stir it in near the end for an effortless shortcut.
Milder version: Cut back on the Buffalo sauce and add a splash of honey for a sweet heat balance that everyone enjoys.
Extra veggies: Sometimes I toss in mushrooms or zucchini when I want to sneak some greens without changing the flavor profile much.
Dairy-free option: Swap cream cheese for a vegan cream cheese or coconut cream to keep that creamy texture without dairy.

Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe

Step 1: Sear the chicken to lock in flavor

Heat 2 tablespoons of oil in a large Dutch oven or soup pot over medium-high heat. Pat your chicken thighs dry and season with salt and pepper. Sear each side for about 2 minutes until golden brown—you want that nice crust to deepen the flavor. Then transfer the chicken to a plate but keep those flavorful drippings in the pot; they’re the base for your chili’s richness.

Step 2: Sauté the veggies and build your base

Reduce heat to medium-low and add butter along with olive oil to the pot. Once melted, crank the heat back up to medium-high and toss in the onions, celery, and red bell pepper. Cook for about 5 minutes, or until the onions soften and start to turn translucent. Add the minced garlic, cooking just 30 seconds—don’t brown it, you want that fresh pungency. Then sprinkle in the flour to thicken everything up, stirring constantly for a minute until it forms a nice roux with the veggies and oils.

Step 3: Bring it all together with liquid and spices

Return the chicken to the pot, then add the Great Northern beans, creamed corn, sweet corn, fire roasted diced tomatoes (with juice), Buffalo wings sauce, chicken bouillon, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Whisk the cornstarch into 1 cup of chicken broth until smooth, then stir that in along with the remaining chicken broth. This delivers a velvety texture without lumps—trust me, it makes a difference!

Step 4: Simmer and shred for tender perfection

Cover your pot and bring the chili to a boil, then remove the lid and reduce the heat to a simmer. Let it bubble gently for 12 to 15 minutes, stirring frequently so nothing sticks or burns at the bottom. The chicken should be tender enough to shred easily once done. Scoop out the chicken, shred it on a cutting board using two forks, and fold it back into the chili for maximum flavor absorption.

Step 5: Finish with cream cheese for that luscious touch

Turn the heat down to low and stir in the cubed, softened cream cheese until it melts smoothly into the chili—that creamy layer is what sets this recipe apart. Taste and adjust seasoning with salt, pepper, or a splash more Buffalo sauce if you want extra heat. If it’s too thick, thin it out with more chicken broth to your desired consistency. And that’s it: get ready for a bowl of pure comfort!

Top Tip

I’ve made this Creamy Buffalo Chicken Chili Recipe more times than I can count, and a few tweaks really help it shine every time. These tips helped me go from “just okay” to “signature dish” in my family’s eyes.

Don’t skip searing the chicken: That golden crust locks in juices and adds depth you just can't get from boiling alone.
Watch your flour roux carefully: Stir constantly and don’t let it brown or burn—this keeps your chili’s base silky, not gritty.
Whisk cornstarch into broth before adding: This prevents lumps and makes your chili that perfect velvety texture.
Adjust cream cheese temperature: Using softened cream cheese makes it blend smoothly without clumps or greasy patches.

How to Serve Creamy Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

For me, the toppers make all the difference. I love crumbling sharp blue cheese on top—it adds a cool, tangy bite against the spicy chili. Crushed tortilla chips bring satisfying crunch, and sliced or mashed avocado adds creamy richness that’s a perfect foil to the heat. A dollop of sour cream or a sprinkle of fresh cilantro really finishes it off with brightness and creaminess.

Side Dishes

Pairing it with simple sides like cornbread or fresh crusty bread rounds out the meal nicely, letting you soak up every last bit of that creamy, spicy chili. Sometimes I serve with a crisp green salad dressed lightly with lime juice to balance the richness.

Creative Ways to Present

For game day or parties, I like setting up a chili bar with a bunch of garnishes and toppings so everyone can customize their bowl. You can even stuff the chili into baked potatoes or pile it over nachos for fun, shareable options that bring something special to the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the flavors only deepen overnight. It reheats beautifully, making it perfect for next-day lunches or quick dinners. Just give it a good stir as you heat to re-incorporate the creaminess.

Freezing

This chili freezes well—just let it cool completely, portion into freezer-safe bags or containers, and freeze for up to 3 months. When thawing, I do it overnight in the fridge before reheating gently on the stovetop to avoid curdling.

Reheating

To reheat, warm it slowly over medium-low heat, stirring often. If it looks too thick, add a bit of chicken broth or water to loosen it up. I always add a little extra Buffalo sauce after reheating to refresh that lively flavor.

Frequently Asked Questions:

Can I make this Creamy Buffalo Chicken Chili recipe vegetarian?

While the original recipe is centered on chicken, you can substitute the chicken thighs with hearty vegetables like mushrooms or use a plant-based chicken alternative. Just adjust cooking times accordingly to ensure everything is tender and flavorful.

How spicy is this chili, and can I adjust the heat?

This chili has a noticeable but balanced heat from Frank's RedHot Buffalo Wings Sauce. You can control the spice level by adding less sauce at first and then increasing to taste. For a milder version, try mixing the Buffalo sauce with a bit of honey or cream to tone down the heat.

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, but thighs are preferred for their juiciness and flavor. If you choose breast meat, be careful not to overcook as it can dry out easily. Shred it gently once cooked.

What’s the best way to thicken the chili if it’s too runny?

If your chili ends up thinner than you like, simply mix a teaspoon of cornstarch with cold water and stir it into the simmering chili gradually until you reach your desired thickness. Avoid adding flour at this stage as it can clump.

Final Thoughts

This Creamy Buffalo Chicken Chili Recipe has become one of those meals I turn to when I want comfort with a little attitude. The creamy texture combined with that spicy Buffalo kick makes it stand out from typical chili recipes—and I promise, once you try it, you’ll find yourself coming back to it again and again. So, grab your pot, gather these ingredients, and let this chili warm your kitchen and your heart!