Nothing quite hits the spot like a bowl that's both spicy and comforting, creamy and hearty—this Creamy Buffalo Chicken Chili Recipe delivers on all of that and more. With tender shredded chicken, bold buffalo heat, and a velvety finish, it’s a game-changer for chilly nights or game day gatherings.

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

This chili is my go-to when I want to impress with minimal fuss but max flavor. It’s insanely creamy thanks to cream cheese, packs a buffalo sauce punch without overpowering, and is super customizable to your spice tolerance. Plus, it reheats beautifully—making leftovers seriously tempting.

Balanced Flavor Profile: Combines smoky, spicy, and creamy layers for a satisfying taste experience every time.
Hearty and Filling: Loaded with chicken, beans, and corn, it’s like a meal and a comforting hug in one bowl.
Versatile and Adaptable: You can adjust heat, swap ingredients, or make it ahead with ease.
Kid-Friendly and Crowd-Pleasing: Mild to fiery options mean everyone at the table can enjoy.

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 plays a starring role in this Chili. The chicken soaks up the heat from the buffalo sauce while the beans and corn add creaminess and sweet bursts. Fire-roasted tomatoes offer smoky depth, and cream cheese ties it all together into a velvety finish—trust me, don’t skip it!

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: These stay juicy and tender, perfect for shredding.
Yellow onion: Adds sweetness and a savory base flavor.
Celery: Gives a subtle crunch and depth to the aromatic mix.
Red bell pepper: Sweetness and vibrant color brighten up the chili.
Garlic: Essential for that classic, punchy chili aroma.
Flour: Helps thicken the chili base for that luscious texture.
Great Northern beans: Creamy white beans meld nicely without overpowering.
Sweet corn: Adds a hint of natural sweetness and texture diversity.
Cream style corn: Makes the chili extra creamy and smooth.
Fire roasted diced tomatoes: Brings smoky flavor and acidity to balance richness.
Low sodium chicken broth: Keeps the base flavorful without too much salt.
Cornstarch: Used to stabilize and slightly thicken the broth.
Frank's RedHot Buffalo Wings Sauce: The star of the show for that perfect buffalo kick.
Chicken bouillon: Boosts deeper chicken flavor instantly.
Chili powder: Adds warm, hearty spice.
Smoked paprika & ground cumin: Layer smoky earthiness and warmth.
Dried oregano, salt, pepper: Rounds out the seasoning for balance.
Cream cheese: The secret to that silky, creamy finish everyone loves.

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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

I tend to tweak the heat level depending on who I’m cooking for. Sometimes I add an extra splash of buffalo sauce for more kick, or skip it altogether if little ones are around. This chili is forgiving, so don’t hesitate to play around with it!

Use rotisserie chicken: When time is tight, shredding pre-cooked chicken works wonders and still tastes fantastic.
Change up the beans: Pinto or cannellini beans make great substitutes if you prefer a different texture.
Adjust spiciness: Add a dash of cayenne or hot sauce for heat, or tone it down with extra cream cheese and sour cream toppings.
Make it vegetarian: Swap chicken for hearty mushrooms or tofu and use vegetable broth for a meatless variation.

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

Step 1: Sear the Chicken

I start by heating some oil in my Dutch oven over medium-high heat. After seasoning the chicken thighs with salt and pepper, I sear them until golden on each side—this usually takes about 2 minutes per side. This step locks in moisture and builds flavor. Then I remove the chicken and keep the flavorful drippings in the pot; don’t skip that!

Step 2: Sauté the Veggies and Build the Base

I melt butter with olive oil over medium low heat, then crank it up to medium-high to soften the onions, celery, and bell pepper for about 5 minutes until nicely tender. Adding garlic last for just 30 seconds ensures it doesn’t burn. Then I sprinkle in the flour and stir it for a minute to make a roux that thickens the chili beautifully.

Step 3: Add the Liquids and Seasonings

Next up, I toss the seared chicken back in, along with beans, creamed corn, whole corn, fire-roasted tomatoes, buffalo sauce, bouillon, and all those warming spices. To get the perfect consistency, I whisk cornstarch into a cup of chicken broth before stirring it in, then pour in the rest of the broth.

Step 4: Simmer and Shred

Cover the pot and bring it to a boil, then lower the heat and simmer uncovered for 12-15 minutes, stirring often so nothing sticks or burns. Once the chicken is tender, I remove it, shred it on a cutting board, then stir it back in. Easy!

Step 5: Finish with Cream Cheese

On low heat, I stir in the cubed cream cheese until it melts completely, making the chili irresistibly creamy. Then I taste and adjust salt, pepper, or buffalo sauce to my liking. If it’s too thick, I’ll thin it out with a splash more broth.

Top Tip

Over the times I've made this Creamy Buffalo Chicken Chili Recipe, I've learned a few tricks that make all the difference between “just good” and “wow, this is amazing.” It’s all about technique, timing, and the little extras that bring out the best in each ingredient.

Don’t skip searing the chicken: It locks in flavor and gives the chili a deeper savory base you can’t replicate with shredded pre-cooked chicken alone.
Use room temperature cream cheese: It melts easily and smooths out the chili, creating that signature creaminess without lumps.
Stir often during simmering: Prevents the chili from sticking and burning on the bottom, especially with that thick, creamy base.
Adjust spice at the end: The heat can mellow as it cooks, so wait until the finish to add extra buffalo sauce or salt for perfect balance.

How to Serve Creamy Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

I never serve this chili plain—top it with crumbled blue cheese for that salty tang, a handful of crushed tortilla chips for crunch, diced creamy avocado for richness, a dollop of sour cream for cooling contrast, and a sprinkle of fresh cilantro for brightness. These toppings turn every spoonful into a flavor adventure.

Side Dishes

Pair your bowl with warm cornbread, a side salad dressed lightly with lemon vinaigrette, or even crispy baked potatoes. I especially love serving this chili with crusty bread to soak up all the creamy goodness.

Creative Ways to Present

For game days or casual get-togethers, try serving the chili in bread bowls—it's rustic and fun. Or layer it over baked sweet potatoes with cheese and scallions for a cozy twist. Trust me, people remember these little presentations!

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge, where it keeps well for up to 4 days. When you reheat it, the flavors have had time to meld even further and actually taste better! Just give it a good stir before serving.

Freezing

This chili freezes beautifully—portion it out in freezer-safe containers or bags before simmering you want. When you’re ready, thaw overnight in the fridge, then reheat gently on the stove. The texture holds up nicely thanks to the cream cheese.

Reheating

I rewarm leftover chili on the stove over low-medium heat, stirring often so it heats evenly and doesn’t stick. If it seems a bit thick, stirring in a splash of chicken broth helps loosen it up without sacrificing flavor or creaminess.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work fine but can be a bit dryer, so just be sure not to overcook them. You might want to add a little extra broth or cream cheese to keep things silky.

How spicy is the Creamy Buffalo Chicken Chili Recipe?

It has a moderate buffalo sauce heat level, but you can easily adjust by adding more or less Frank's RedHot sauce. For milder options, balance the heat with extra cream cheese or sour cream toppings.

Can I make this recipe in a slow cooker?

Yes, you can! Sear the chicken first for flavor, then add all ingredients into the slow cooker and cook on low for 4-6 hours. Stir in the cream cheese at the end until melted.

What should I serve with this chili?

This chili pairs beautifully with cornbread, tortilla chips, crispy baked potatoes, or a simple green salad. Don’t forget toppings like blue cheese, avocado, and sour cream to customize each bowl.

Final Thoughts

This Creamy Buffalo Chicken Chili Recipe isn’t just dinner—it’s a cozy experience. Each spoonful brings that perfect mix of creamy richness and spicy warmth that I find incredibly comforting any time of year. I hope you’ll enjoy making it as much as I do, and maybe even tweak it to make it your own signature dish. Grab your pot and dive in—you won’t regret it!