Name: Creamy Buffalo Chicken Chili Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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); 5 cups low sodium chicken broth; ¼ cup flour; 2 tablespoons cornstarch; 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; 2 tablespoons cooking oil (such as olive oil); 2 tablespoons butter; 1 tablespoon olive oil; 1/2 cup Frank's RedHot Buffalo Wings Sauce; 4 oz. cream cheese, cubed and softened

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.

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 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.

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

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.

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: 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.

📝

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

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

Buffalo Chicken Chili - Serving Suggestion

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:

Can I use chicken breasts instead of thighs?

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.

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

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.

Can I make this recipe in a slow cooker or Instant Pot?

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.

What should I serve with this Creamy Buffalo Chicken Chili Recipe?

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.