There’s something incredibly satisfying about this creamy, spicy bowl that wraps you up in comfort—and that’s exactly what the Creamy Buffalo Chicken Chili Recipe delivers. It’s like your favorite buffalo wings transformed into a rich, hearty chili that’s perfect for any day you want flavor with a little kick.
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Why You'll Love This Recipe
I can’t tell you how many times I’ve leaned on this Creamy Buffalo Chicken Chili Recipe when life got busy but I still wanted a flavorful, satisfying meal. It’s one of those dishes where every spoonful feels indulgent but it’s packed with wholesome ingredients that keep it balanced.
- Flavor-Packed Comfort: The unique combination of buffalo sauce and creamy elements makes this chili stand out from your usual bowl of chili.
- Hearty & Protein-Rich: Chicken thighs and beans make it filling while the cream cheese adds that luscious texture you’ll crave.
- Perfect Balance of Heat & Creaminess: You get just the right spicy kick from Frank's RedHot with smooth, mellow undertones from the cream cheese.
- Easy to Customize & Make Ahead: Whether you like extra heat or milder flavors, or prefer to prep it in advance, this recipe adapts beautifully.
Ingredients & Why They Work
The magic of this Creamy Buffalo Chicken Chili Recipe lies in the balance of fresh vegetables, smoky spices, and rich, creamy elements. Each ingredient brings something important: textures, flavors, or heartiness you’ll appreciate with every bite.
- Boneless skinless chicken thighs: They stay juicy and tender compared to breasts, making shredding easy and moist chili every time.
- Yellow onion: Adds a natural sweetness and depth when softened.
- Celery: Provides subtle crunch and freshness to balance the creaminess.
- Red bell pepper: Sweetness and a pop of color brighten the stew.
- Garlic: Just a hint of pungent, savory aroma that rounds out the flavor base.
- Flour: Helps thicken the chili to the perfect consistency without heaviness.
- Great Northern beans: Creamy, mild beans that add protein and fiber—plus a lovely texture contrast.
- Sweet corn & cream style corn: The kernels add a natural sweetness, while the creamed corn enriches the broth.
- Fire roasted diced tomatoes with juices: Smoky notes boost the chili’s overall depth.
- Low sodium chicken broth: Keeps the flavor balanced while allowing salty and spicy elements to shine.
- Cornstarch: Acts as a thickening agent for that silky, smooth texture.
- Frank's RedHot Buffalo Wings Sauce: This is the heart of the heat and tangy flavor - you can adjust how much based on your love for spice.
- Chicken bouillon: Adds an extra boost of savory, umami flavor.
- Chili powder, smoked paprika, ground cumin, dried oregano, salt, pepper: These spices layer warmth and earthiness.
- Cream cheese: The final creamy touch that makes the chili feel luxuriously thick and smooth.
Make It Your Way
One of my favorite things about this Creamy Buffalo Chicken Chili Recipe is how easy it is to tweak for your taste buds or pantry. You can up the heat, swap proteins, or make it veggie-forward without losing any of its signature creaminess and flavor.
- Variation: I often switch the chicken thighs for shredded rotisserie chicken on hectic nights—it saves time and still delivers that juicy, tender texture.
- Mild Heat: If you’re sensitive to spice, start with just a few tablespoons of buffalo sauce and add in more after tasting.
- Extra Veggies: Adding chopped zucchini or mushrooms can stretch this recipe while adding nutrients and texture.
- Make it dairy-free: Skip cream cheese and try coconut milk or a dairy-free cream cheese alternative to keep it creamy without dairy.
Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe
Step 1: Sear the Chicken to Lock in Juices
Start by heating oil in a heavy-bottomed pot over medium-high heat. I like using a Dutch oven here because it holds heat evenly. Season your chicken thighs with salt and pepper, then sear each side until golden—about 2 minutes per side. This not only locks in flavor but gives the chili a delicious depth. Don’t skip this step! Once browned, set the chicken aside but keep those tasty drippings in the pot.
Step 2: Sauté Veggies and Build Your Base
Lower the heat to medium-low and add butter and olive oil to the pot. Once melted, crank up to medium-high and toss in your onions, celery, and red bell pepper. Cook these for about 5 minutes until the onions are soft and translucent—this sweetens and softens them perfectly. A quick 30 seconds with minced garlic wakes up the flavors just right. Then sprinkle the flour over veggies and stir it in, cooking for one more minute until the mixture thickens slightly and coats everything.
Step 3: Combine Everything and Simmer
Return the chicken to the pot and pour in beans, corn (both sweet and creamed for that lovely sauce), fire roasted tomatoes, Frank's buffalo sauce, chicken bouillon, and your spices. Whisk cornstarch with a cup of chicken broth to keep it lump-free, then add it along with the rest of the broth. Bring to a boil with the lid on, then reduce to a simmer, uncovered, for about 12-15 minutes. Stir often to prevent burning, until the chicken is tender enough to shred easily.
Step 4: Shred Chicken and Stir in Cream Cheese
Transfer chicken to a cutting board and shred it with two forks or chop roughly. Stir it back into the pot and turn the heat to low. Add softened cream cheese cubes a little at a time, stirring until the whole mixture becomes creamy and smooth—this is the step that makes the chili extra special. Taste for seasoning; add salt, pepper, or more buffalo sauce until it’s perfect for your palate. If it feels a bit thick, thin with extra broth.
Top Tip
From my experience making this chili over the years, a few small tweaks make a big difference in flavor and texture. These tips will help you get it just right the first time!
- Don’t Skip Searing the Chicken: It adds incredible flavor that infuses the whole chili, so take the time to get a nice golden crust before simmering.
- Use Both Sweet & Creamed Corn: This combo brings layers of sweetness and creamy richness that keeps things interesting in every bite.
- Softened Cream Cheese Matters: Make sure your cream cheese is room temperature—it melts seamlessly, preventing lumps and giving the chili that velvety texture.
- Adjust Heat at the End: Add your buffalo sauce gradually just before serving so you control the spice level perfectly without overpowering the creamy base.
How to Serve Creamy Buffalo Chicken Chili Recipe
Garnishes
I love topping my bowl with crumbled blue cheese because it brings that distinct tang which pairs beautifully with the buffalo heat. Crushed tortilla chips add a delightful crunch, and a dollop of sour cream cools things down without dulling the flavors. For a fresh touch, diced avocado or chopped cilantro brighten the bowl beautifully.
Side Dishes
This chili is a meal in itself, but I like to serve it with warm cornbread or crunchy garlic bread to sop up every last bit of that creamy sauce. A crisp green salad balances the richness nicely, especially if you want a lighter note alongside.
Creative Ways to Present
For game day or casual entertaining, try serving this chili in mini bread bowls for a fun, shareable experience. Another fun trick is layering it over baked potatoes with toppings for a chili-stuffed spud that feels special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and this chili actually tastes better the next day once the flavors meld. It keeps well for up to 4 days—just give it a good stir and heat gently before serving.
Freezing
This recipe freezes beautifully, which I love for meal prep. Cool it completely, then portion into freezer-safe containers. When you want comfort food fast, thaw overnight in the fridge and reheat slowly on the stove to keep the creamy texture.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring often to prevent sticking. If the chili thickens too much, just loosen with a little chicken broth or water. Avoid microwaving aggressively as that can cause the cream cheese to separate or create uneven heating.
Frequently Asked Questions:
You can use chicken breasts, but thighs tend to stay more tender and juicy, which makes shredding easier and the chili richer. If you swap for breasts, keep an eye on cooking time so they don’t dry out.
This chili has a nice warming heat from the buffalo sauce, but it’s very adjustable! Start with a smaller amount of Frank’s RedHot and add more after tasting. You can also serve additional hot sauce on the side for those who want extra kick.
Yes! For slow cooker: brown the chicken first, then add all ingredients except cream cheese. Cook on low for 4-6 hours. Stir in cream cheese at the end to melt. For Instant Pot: brown in sauté mode, add remaining ingredients, then cook on high pressure for 10 minutes, quick release, shred chicken, and stir in cream cheese.
It goes great with cornbread, garlic bread, or a simple green salad. For garnishes, blue cheese crumbles, crushed tortilla chips, diced avocado, and sour cream are my favorites to add extra flavor and texture.
Final Thoughts
This Creamy Buffalo Chicken Chili Recipe holds a special place in my kitchen rotation because it’s such a unique twist on two of my favorite comfort foods: chili and buffalo wings. It’s hearty, cozy, and that perfect balance of spicy and creamy that never gets old. I hope you’ll give it a try and discover how quickly it can become a new go-to for those days when you want something satisfying but fuss-free. Trust me, once you make it, your friends and family will be asking for the recipe too.
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Creamy Buffalo Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Buffalo Chicken Chili is a rich, creamy, and hearty dish bursting with layers of flavor. It features shredded chicken thighs, sweet corn, smoky fire-roasted tomatoes, creamy white beans, and tangy buffalo wing sauce all combined in a luxuriously creamy broth with cream cheese. Perfectly spicy and comforting, it's topped with blue cheese, crunchy tortilla chips, and avocado for an irresistible meal.
Ingredients
Protein
- 1 pound boneless skinless chicken thighs (patted dry or rotisserie chicken)
Vegetables & Aromatics
- ½ large yellow onion, chopped
- ½ cup chopped celery
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
Beans & Corn
- 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
Canned Goods & Liquids
- 1 14 oz. can fire roasted diced tomatoes (with juices)
- 5 cups low sodium chicken broth
Thickening Agents & Seasonings
- ¼ cup flour
- 2 tablespoons cornstarch
- 1 tablespoon chicken bouillon
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
Sauces & Fats
- 2 tablespoons cooking oil (such as olive oil)
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup Frank's RedHot Buffalo Wings Sauce
Dairy
- 4 oz. cream cheese, cubed and softened
Instructions
- Sear the chicken: Heat 2 tablespoons of oil over medium-high heat in a large Dutch oven or soup pot. Season the chicken thighs with ½ teaspoon salt and ½ teaspoon pepper. Sear the chicken on each side until golden brown, about 2 minutes per side. Remove the chicken to a plate, leaving 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, raise the heat to medium-high and add the chopped onions, celery, and bell pepper. Cook for 5 minutes or until the onions are softened. Add the minced garlic and cook for 30 seconds more.
- Add flour: Sprinkle ¼ cup flour over the vegetables and cook for 1 minute, stirring constantly to create a thickened base.
- Add remaining ingredients: Return the chicken to the pot. Add Great Northern beans, creamed corn, sweet corn, fire roasted diced tomatoes with juices, buffalo wing sauce, chicken bouillon, chili powder, smoked paprika, ground cumin, dried oregano, salt, and pepper.
- Mix cornstarch slurry: Whisk 2 tablespoons cornstarch with 1 cup of chicken broth until smooth, then stir this mixture into the pot. Add the remaining 4 cups of chicken broth and stir to combine everything evenly.
- Simmer chili: Cover the pot and bring to a boil, then uncover and reduce heat to a simmer. Cook for 15 minutes or until the chicken is tender enough to shred, stirring regularly to prevent sticking.
- Shred chicken: Remove the chicken thighs onto a cutting board and shred them with two forks. Stir the shredded chicken back into the chili.
- Add cream cheese: Turn the heat to low and stir in the softened cream cheese until it melts smoothly into the chili, about 2 minutes.
- Season and serve: Adjust seasoning with salt, pepper, and additional buffalo wing sauce to taste. If the chili is too thick, thin it with extra chicken broth. Serve hot with optional toppings like blue cheese, crushed tortilla chips, chopped avocado, sour cream, and fresh cilantro.
Notes
- This chili is rich, creamy, and hearty with layers of flavor from spicy buffalo sauce to smoky paprika and creamy beans.
- You can use pre-cooked rotisserie chicken to save time; just shred and add it in step 7 without searing.
- The cream cheese adds a luxurious creamy texture that balances the heat.
- Adjust spice levels by varying the amount of buffalo wing sauce used.
- Serve with blue cheese, crushed tortilla chips, avocado, sour cream, or cilantro for a delicious topping combination.
- This chili can be made ahead and reheated; flavors develop even more after resting.
- Use low sodium chicken broth to control saltiness, as the buffalo sauce and bouillon add additional salt.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
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