Description

This Buffalo Chicken Chili is a rich and creamy comfort food featuring tender shredded chicken, sweet corn, smoky fire roasted tomatoes, white beans, and zesty buffalo wings sauce, all enveloped in a flavorful, creamy broth enhanced with cream cheese. Perfectly spiced and hearty, this chili is ideal for a warming meal and can be topped with blue cheese, tortilla chips, avocado, sour cream, or cilantro for added texture and flavor.

Ingredients

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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

Dry Ingredients and Seasonings

1/4 cup flour
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)
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

Liquids and Sauces

5 cups low sodium chicken broth
1/2 cup Frank's RedHot Buffalo Wings Sauce
2 tablespoons cornstarch

Fats and Dairy

2 tablespoons oil (for searing)
2 tablespoons butter
1 tablespoon olive oil
4 oz. cream cheese, cubed and softened

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Instructions

Sear the Chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper, then sear until golden brown, about 2 minutes per side. Remove the chicken to a plate and 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 melted, increase heat to medium-high and add chopped onions, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally, until onions are softened. Add minced garlic and cook for 30 seconds more.
Create the Roux: Sprinkle in 1/4 cup flour and cook for an additional minute while stirring constantly to thicken the mixture.
Add Main Ingredients and Seasonings: Return the seared chicken to the pot. Add Great Northern beans, cream style corn, 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. Stir to combine.
Incorporate Broth and Cornstarch: In a small bowl, whisk 2 tablespoons cornstarch with 1 cup of chicken broth until smooth, then stir this mixture into the pot along with the remaining 4 cups chicken broth.
Simmer the Chili: Cover the pot and bring the mixture to a boil. Then uncover and simmer for 15 minutes, stirring often to prevent burning, until chicken is tender enough to shred.
Shred the Chicken: Remove the chicken from the pot to a cutting board. Shred it finely, then stir it back into the chili.
Add Cream Cheese: Turn the heat to low. Stir in the softened cream cheese until the chili is smooth and creamy, about 2 minutes.
Adjust Seasoning and Serve: Season with additional salt, pepper, or more buffalo wings sauce to taste. If the chili is too thick, thin it with extra chicken broth. Serve topped with blue cheese, crushed tortilla chips, chopped avocado, sour cream, and/or cilantro as desired.

Notes

This chili is make-ahead friendly; flavors deepen if allowed to rest overnight.
Rotisserie chicken can be used for a quicker version, skipping the searing step.
Adjust the amount of buffalo sauce to control the spice level.
If a smoother texture is preferred, blend part of the chili before adding the cream cheese.
Serve with toppings like blue cheese, crushed tortilla chips, avocado, sour cream, and fresh cilantro for added texture and flavor contrast.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 70 mg