I absolutely love this Spicy Buffalo White Chicken Chili Recipe because it combines the cozy comfort of classic chili with the bold, tangy heat of buffalo sauce—it’s like a warm hug with a spicy kick. Whether it’s a chilly evening or a weekend game day, this chili feels like the perfect crowd-pleaser that packs flavor without overwhelming you.
When I first tried this recipe, I was surprised at how the creamy, cheesy texture balanced the spicy buffalo heat so beautifully. You’ll find that it’s not only satisfying but also surprisingly easy to make, and it warms you up from the inside out. Trust me, your family and friends will ask for seconds, and it’s absolutely worth making ahead for busy nights!
Why You’ll Love This Recipe
- Bold Flavor: The spicy buffalo sauce gives it a tangy heat that livens up traditional white chicken chili.
- Creamy Texture: Cream cheese and cheddar make it rich and comforting without being heavy.
- Versatile Cooking: You can make it on the stove or in a crockpot—great for busy days or last-minute dinners.
- Crowd Favorite: My family goes crazy for this recipe, and it’s perfect for gatherings or meal prep.
Ingredients You’ll Need
The ingredients in this Spicy Buffalo White Chicken Chili Recipe all work together to create a perfect balance of spicy, creamy, and savory flavors. When shopping, look for fresh poblano peppers and good-quality buffalo sauce to make the biggest difference in taste.
- Extra virgin olive oil: Adds a subtle fruity base and helps cook the veggies without overpowering flavors.
- Yellow onion: Brings sweetness and depth—don’t skip this foundational ingredient.
- Poblano peppers: Mild heat and smokiness; roasting them first is optional but adds amazing flavor.
- Garlic: Always a must for that aromatic punch.
- Dried parsley, chives, dill: These herbs add freshness and complexity without fuss.
- Smoked paprika: Gives a smoky warmth that complements the buffalo sauce perfectly.
- Kosher salt & black pepper: Season well to bring all flavors alive.
- Chicken breasts or thighs: Thighs stay juicier, but breasts work great if you prefer leaner meat.
- Low-sodium chicken broth: Keeps the chili flavorful but not too salty; you can adjust seasoning later.
- Cream cheese: Soft and creamy, it melts into the broth to thicken and enrich the chili.
- White beans: Adds heartiness and texture; cannellini or great northern beans both work well.
- Buffalo sauce: The star of the show! Choose your favorite brand or make your own spicy blend.
- Salsa verde: Adds tangy, zesty brightness to balance the heat.
- Shredded cheddar cheese: Melts on top for gooey richness.
- Fresh cilantro: Brings a fresh herbal finish that brightens each spoonful.
- Avocado, cheddar cheese, Greek yogurt: Optional toppings that add creaminess and cool down the spice.
Variations
I love to tweak this Spicy Buffalo White Chicken Chili Recipe depending on what’s in season or what my family craves. Don’t hesitate to personalize it—you might discover your own favorite twist!
- Mild version: I’ve made it with less buffalo sauce and added extra salsa verde to keep the flavor but tone down the heat for kids or sensitive palates.
- Vegetarian twist: Swap the chicken for hearty mushrooms or extra beans and add some corn for sweetness—still deliciously spicy!
- Extra spicy: When I want a real kick, I add diced jalapeños along with the poblano peppers and a splash of hot sauce on top.
- Slow cooker convenience: Use the crockpot method for an easy hands-off meal when you’re busy with errands or entertaining.
How to Make Spicy Buffalo White Chicken Chili Recipe
Step 1: Sauté your base ingredients until fragrant and soft
Heat up the extra virgin olive oil over medium heat in a large pot. Toss in the chopped yellow onion and poblano peppers, letting them cook gently for about 5 minutes until they’re soft and fragrant. This step unlocks their sweetness, which perfectly balances the bold buffalo flavors coming later. Stir in the garlic, parsley, chives, dill, smoked paprika, salt, and pepper, and cook for another 5 minutes. You’ll know it’s ready when the kitchen fills with that wonderful aromatic mix—this builds a powerful flavor base for your chili.
Step 2: Simmer the chicken gently to lock in juiciness
Add the chicken breasts or thighs to the pot, then pour in about 4 cups of low-sodium chicken broth. Season with salt and pepper again and bring everything to a gentle simmer. Partially cover the pot and let it cook on medium-low for about 20 minutes, until the chicken is tender and thoroughly cooked. You don’t want to rush this; slow cooking keeps the meat juicy and tender, which makes shredding so much easier. Once done, remove the chicken and shred it using two forks—this gets me every time because the texture is just perfect for soaking up all that spicy, cheesy broth.
Step 3: Blend creaminess and spice into one unforgettable bowl
Stir the cream cheese into the simmering broth until it melts smoothly—this step transforms the chili into a creamy dream. Add the shredded chicken back into the pot along with the white beans, salsa verde, buffalo sauce, and shredded cheddar cheese. Let it cook for another 5 to 10 minutes to melt the cheese and marry the flavors beautifully. Right before serving, stir in the fresh chopped cilantro for a pop of brightness. If your chili feels too thick, don’t hesitate to thin it with a little more broth. I’ve learned this makes it just right for spooning and dipping without losing any of the rich flavor.
Pro Tips for Making Spicy Buffalo White Chicken Chili Recipe
Pro Tips for Making Spicy Buffalo White Chicken Chili Recipe
- Herbs Balance Heat: Using dried parsley, chives, and dill adds subtle herbal notes that mellow the spiciness without diluting flavor.
- Shred Warm Chicken: Shredding the chicken while it’s still warm makes it easier and keeps it moist in the chili.
- Slow Simmer is Key: Let the chili simmer gently instead of boiling to keep flavors layered and the texture silky.
- Adjust Heat Incrementally: Start with less buffalo sauce and add more gradually to match your preferred spice level.
How to Serve Spicy Buffalo White Chicken Chili Recipe
Garnishes
I always pile on a dollop of Greek yogurt or sour cream to balance the chili’s heat, plus some extra shredded cheddar for gooey goodness. Fresh avocado slices add creaminess and cool the spice beautifully, while cilantro and green onions bring fresh herbal notes that brighten the bowl. These simple garnishes make every bite exciting and balanced—trust me, they turn a good meal into a great one.
Side Dishes
Some crusty bread or warm tortilla chips are my go-to side to scoop up every last bit of chili. For a lighter touch, a crisp green salad with a zesty lime vinaigrette pairs wonderfully and cuts through the richness. I’ve even served this chili alongside roasted sweet potatoes for a heartier meal that satisfies all hunger levels.
Creative Ways to Present
For special occasions, I like to serve this chili in mini bread bowls—fun and festive, plus the bread absorbs the flavors perfectly. You can also layer it in small mason jars with toppings for a cute, grab-and-go party snack. These little touches always get compliments and make the meal feel extra special, especially for game days or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
I store leftover Spicy Buffalo White Chicken Chili in airtight containers in the fridge and it keeps really well for 3 to 4 days. The flavors actually deepen overnight, so it’s a perfect meal to make ahead and enjoy for lunch the next day. Just be sure to keep any fresh toppings separate until you’re ready to serve again.
Freezing
This chili freezes wonderfully, making it a great option for meal prep. I let it cool completely, then freeze it in portion-sized containers or freezer bags. When you want to enjoy it again, thaw overnight in the fridge before reheating. Keep in mind that fresh toppings like avocado don’t freeze well, so add those fresh when serving.
Reheating
I reheat leftovers gently on the stove over low heat, stirring frequently to keep the cream cheese from separating and the chili from sticking. If it seems too thick, I add a splash of broth or water to loosen it. Microwave works too for quick reheats, but I recommend heating in shorter intervals and stirring for even warmth.
FAQs
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Can I make this Spicy Buffalo White Chicken Chili Recipe without cream cheese?
You can, but the cream cheese adds a wonderful creamy texture and helps mellow out the heat. If you don’t have cream cheese, try substituting with a mix of sour cream or Greek yogurt added at the end, though the texture will be slightly different but still tasty.
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How spicy is this chili?
The chili has a pleasant medium heat thanks to the buffalo sauce and poblano peppers. You can easily adjust the heat by using more or less buffalo sauce or swapping poblano peppers for milder or hotter varieties, depending on your taste.
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and more tender when cooked, making them a fantastic choice for this chili. Just be sure to check doneness since thighs can take a bit longer to cook through.
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Is it possible to make this chili in a slow cooker?
Yes! The recipe includes a crockpot method—just combine the ingredients and let it cook on low for 6-7 hours or high for 4-5 hours. It’s a great hands-off way to bring out all the delicious flavors.
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What are some good toppings to serve with this chili?
I love toppings like Greek yogurt or sour cream to cool the heat, extra cheddar cheese for melty richness, sliced avocado for creaminess, and fresh cilantro or green onions for a burst of freshness. They add texture, balance, and flavor to every bite.
Final Thoughts
This Spicy Buffalo White Chicken Chili Recipe has become such a staple in my kitchen because it’s that perfect mix of heat, creaminess, and heartiness that feels like comfort food with a twist. I truly recommend giving it a try—whether you’re feeding a crowd or just want a satisfying dinner that reheats beautifully, it won’t disappoint. I can’t wait for you to enjoy it as much as my family does!
Print
Spicy Buffalo White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Description
This Spicy Buffalo White Chicken Chili is a flavorful and hearty dish combining tender shredded chicken with a vibrant blend of buffalo sauce, white beans, poblano peppers, and a creamy cheese base. Perfect for those who love a spicy kick with rich, comforting textures, this chili can be prepared either on the stovetop or in a crockpot for convenience, resulting in a robust and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, chopped
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
- 1 pound boneless skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 3/4 cup buffalo sauce (see notes for homemade)
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
Optional Toppings
- Avocado slices
- Additional cheddar cheese
- Greek yogurt or sour cream
- Green onions, chopped
Instructions
- Prepare Vegetables and Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and poblano peppers, cooking until they become fragrant and softened, about 5 minutes. Stir in garlic, dried parsley, chives, dill, smoked paprika, and a pinch each of salt and black pepper. Continue cooking for another 5 minutes until the mixture is very fragrant.
- Cook the Chicken: Add the chicken breasts or thighs to the pot, then pour in 4 cups of low-sodium chicken broth. Season with additional salt and pepper as needed. Partially cover the pot and let everything simmer on medium-low heat for about 20 minutes, or until the chicken is fully cooked through.
- Shred the Chicken: Remove the chicken from the pot and shred it finely using two forks. Set aside.
- Melt Cream Cheese and Combine Ingredients: Stir the cream cheese into the hot broth in the pot until fully melted and smooth. Return the shredded chicken to the pot, then add the white beans, salsa verde, buffalo sauce, and shredded cheddar cheese. Cook for an additional 5-10 minutes over low heat, stirring occasionally until the cheese has melted and everything is well combined. If the chili is too thick, add more broth to achieve desired consistency.
- Finish and Serve: Remove the pot from heat and stir in freshly chopped cilantro. Ladle the chili into bowls and top as desired with Greek yogurt or sour cream, extra cheddar cheese, avocado slices, cilantro, and chopped green onions. Serve immediately and enjoy!
- Alternative Crockpot Method: Combine onion, poblano peppers, garlic, dried parsley, chives, dill, and smoked paprika in the crockpot bowl. Add the chicken, cream cheese, and 4 cups broth. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours. Shred chicken with forks, then stir in white beans, salsa verde, buffalo sauce, cheddar cheese, and cilantro. Serve with desired toppings.
Notes
- Buffalo Sauce: To make homemade buffalo sauce, combine 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and 1/2 teaspoon each of onion powder, garlic powder, salt, and black pepper in a jar or measuring cup. Mix well before adding to the chili.
- If you prefer less spice, adjust the amount of buffalo sauce used or substitute with mild salsa verde.
- For a thicker chili, reduce the amount of broth or let it simmer uncovered for a few minutes to thicken.
- Serve with crusty bread or corn muffins for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg
