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
Scale
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
