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5.0 from 3 votes

Buffalo Chicken Chili

This version of chicken chili combines the flavors of creamy white chicken chili with classic buffalo chicken!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 servings
Calories: 317 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

Chili
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 large yellow onion diced
  • 2 talks celery diced
  • 5 cloves garlic minced
  • 1 1/2 lbs. boneless skinless chicken breasts each breast cut into about 3 pieces
  • 15 oz can great northern beans drained and rinsed
  • 28 oz can fire-roasted diced tomatoes UNdrained
  • 4 oz can diced green chiles drained
  • 2 cups reduced sodium chicken broth
  • 1/2 cup buffalo wing sauce I use Frank's Red Hot wing sauce
  • 3 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 oz cream cheese softened and cubed
  • 1/2 cup sour cream or plain Greek yogurt
Garnishes (optional but recommended for the best flavor)
  • dollop of sour cream
  • drizzle of buffalo wing sauce
  • minced celery
  • minced green onions
  • Blue cheese crumbles
  • sprinkle of black pepper

Instructions

Cook aromatics
    Cup of Yum
  1. Heat a large dutch oven (I use a 6 quart) over MED heat. Once hot, add the olive oil and butter, then the onion and celery.
  2. Cook for about 5 minutes, stirring occasionally, or until softened. Add garlic and cook about 30 more seconds.
Make chili
  1. Add the chicken breast pieces to the pot, then top with the beans, diced tomatoes, green chiles, chicken broth, buffalo wing sauce, chili powder, cumin, oregano, salt, and pepper.
  2. Stir well, then bring to a low boil. Once boiling, reduce the heat to MED LOW and simmer uncovered about 20-25 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pot.
Shred chicken
  1. Use tongs to remove chicken pieces to a bowl, plate, or cutting board. Use two forks to shred the chicken, and set aside for a bit.
Add dairy
  1. Add the cream cheese to a small mixing bowl. Use a ladle to add a few ladlefuls of the broth to the mixing bowl, and whisk until smooth. Stir in sour cream.
  2. Pour cream cheese/sour cream mixture to the dutch oven and return the shredded chicken to the pot, and stir well to combine.
Serve
  1. Serve hot, with desired garnishes.

Notes

  • Slow Cooker Directions:
  • Instant Pot Directions:
  • I've estimated this recipe serves about 8, but please feel free to divide it into as many servings as you'd like.
  • Boneless skinless chicken thighs can be used in place of chicken breasts.
  • Add all ingredients (except the cream cheese, sour cream, and garnishes) to slow cooker.
  • Stir, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4.
  • Remove chicken to a bowl and shred. 
  • Add cream cheese to a small mixing bowl, and add a ladle or two of the liquid from the slow cooker. Whisk until smooth, then stir in sour cream.
  • Return chicken to slow cooker, and pour in cream cheese mixture.
  • Serve with desired toppings.
  • On "saute" mode, add the olive oil and butter to the pot. Cook for several minutes, until softened. Add garlic and cook about 30 seconds.
  • Turn off "saute" mode, then top with the chicken breast pieces, beans, diced tomatoes, green chiles, chicken broth, wing sauce, chili powder, ground cumin, dried oregano, salt, and pepper.
  • Stir, just to move around the seasonings into the mixture.
  • Secure Instant Pot lid, making sure it’s set to “sealing”.  Select Manual or Pressure cook and use the +/- buttons to select 15 minutes.
  • When timer beeps and pressure cooking is complete, perform a quick release by carefully moving the valve to “venting”.  When the pin drops, remove lid.
  • Remove chicken and shred.
  • Add cream cheese to a small mixing bowl, and add a ladle or two of the liquid from the slow cooker. Whisk until smooth, then stir in sour cream.
  • Return chicken to instant pot, and pour in cream cheese mixture.
  • Serve with desired toppings.

Nutrition Information

Calories 317kcal (16%) Carbohydrates 22g (7%) Protein 26g (52%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 81mg (27%) Sodium 948mg (40%) Potassium 726mg (21%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 1042IU (21%) Vitamin C 7mg (8%) Calcium 129mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 317

% Daily Value*

Calories 317kcal 16%
Carbohydrates 22g 7%
Protein 26g 52%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 81mg 27%
Sodium 948mg 40%
Potassium 726mg 15%
Fiber 6g 24%
Sugar 5g 10%
Vitamin A 1042IU 21%
Vitamin C 7mg 8%
Calcium 129mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.