Creamy Buffalo Chicken Chili Recipe
This Creamy Buffalo Chicken Chili combines the bold, spicy flavors of buffalo sauce with the comforting creaminess of a hearty chili. It’s the perfect blend of tangy heat and rich, satisfying texture, making it a fantastic option for game days, family dinners, or chilly nights.
Equipment
- Large pot or Dutch oven
- Mixing Spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- For the Chili:
- 2 tablespoons butter
- 1 medium onion diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 3 cups cooked chicken shredded (rotisserie works great)
- 4 cups chicken broth
- 1 cup buffalo sauce adjust to taste
- 1 15 oz can diced tomatoes, drained
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt adjust to taste
- For the Creaminess:
- 1 8 oz block cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- For Toppings:
- Sliced green onions
- Crumbled blue cheese or ranch drizzle
- Tortilla chips or crusty bread for serving
Instructions
- Sauté the Vegetables:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté for 4-5 minutes, or until softened.
- Build the Base:
- Add the shredded chicken, chicken broth, buffalo sauce, diced tomatoes, beans, smoked paprika, onion powder, garlic powder, and salt. Stir to combine.
- Simmer the Chili:
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to let the flavors meld together.
- Add the Creaminess:
- Stir in the cream cheese until melted and fully incorporated.
- Add the heavy cream and shredded cheddar cheese, stirring until smooth and creamy.
- Serve:
- Ladle the chili into bowls and top with sliced green onions, crumbled blue cheese or ranch drizzle, and serve with tortilla chips or crusty bread.