Description
Deliciously creamy and spicy Buffalo Chicken Chili made with tender shredded chicken, sweet corn, smoky fire roasted tomatoes, white beans, and zesty buffalo sauce. This hearty chili is thickened with cream cheese and perfect for a comforting meal topped with blue cheese, crushed tortilla chips, avocado, and sour cream.
Ingredients
Scale
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
Liquids and Cans
- 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
- 1/2 cup Frank's RedHot Buffalo Wings Sauce
Thickeners and Seasonings
- 1/4 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
Fats and Dairy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 oz. cream cheese, cubed and softened
Instructions
- Sear Chicken: Heat 2 tablespoons oil over medium-high heat in a large Dutch oven or soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper, then sear until golden, about 2 minutes per side. Remove chicken to a plate, leaving drippings in the pot.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium-low heat. Once melted, increase heat to medium-high and add chopped onions, celery, and bell pepper. Cook for 5 minutes until onions soften. Add minced garlic and cook for 30 seconds.
- Add Flour: Sprinkle in flour and cook, stirring constantly, for 1 more minute until the mixture thickens.
- Add Remaining Ingredients: Return chicken to the pot. Add drained beans, creamed corn, sweet corn, fire roasted diced tomatoes with juices, buffalo wing sauce, chicken bouillon, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Whisk cornstarch with 1 cup chicken broth then stir into the pot. Add remaining chicken broth.
- Simmer Chili: Cover and bring the soup to a boil. Then uncover and simmer for 15 minutes or until chicken is tender enough to shred, stirring often to prevent burning.
- Shred Chicken: Remove chicken to a cutting board, shred with forks, then stir shredded chicken back into the pot.
- Add Cream Cheese: Turn heat to low and stir in cubed cream cheese until fully melted and smooth, about 2 minutes.
- Adjust Seasoning: Taste and season with additional salt, pepper, or buffalo wing sauce to your preference. Thin with more chicken broth if desired.
- Serve: Ladle chili into bowls and garnish with blue cheese, crushed tortilla chips, chopped avocados, sour cream, and/or fresh cilantro as desired.
Notes
- This chili is rich, creamy, and as spicy as you like, with layers of flavor from smoky paprika and tangy buffalo sauce.
- Using rotisserie chicken can save prep time and add extra flavor.
- To make it thinner or thicker, adjust the chicken broth amount.
- Perfect for meal prep as it reheats well and flavors develop even more the next day.
- Top with crunchy tortilla chips and creamy avocado for contrast in texture.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg
