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This simple one-pot Spicy Buffalo White Chicken Chili is perfect for game day, family dinners, and any night in between. Made with a blend of herbs, buffalo sauce, poblano peppers, and shredded chicken. It’s spicy, creamy and so delicious. Top each bowl of chili with plenty of cheddar cheese, fresh cilantro, and avocado. Great on its own, but even better with a side of homemade soft pretzels!

Spicy Buffalo White Chicken Chili |

Some recipes have the ability to turn out so, so, good. Better than I had pictured in my head. When this happens, I’m always overly excited to share. It’s not every day that a recipe ends up working perfectly and tasting even more delicious.

Backing up a little here. I’m sure many of you are familiar with my White Chicken Chili. It hasn’t even been a year since I made the recipe and it’s already the second most popular recipe I’ve ever shared. It’s crazy how many of you have made it and enjoyed it!

It is so fun to see!

Over the weekend, I really wanted to make chili. The white chili sounded perfect and I had everything I needed. But I also wondered how I could switch it up and reinvent everyone’s favorite fall/winter dish.

I mentioned a buffalo-style chili to my mom and immediately she responded back, “oh that is what you should make, make that!”. She’s not always that enthusiastic about food, so I took her advice.

I’m sure glad I listened because I think we like this white chili even more than the original. It’s similar, but then it’s also so different. The flavors are worlds apart, but both are so good in their own ways.

We just LOVE anything with some buffalo sauce around here and it’s certainly fun for game day!

Spicy Buffalo White Chicken Chili |

The details

Start by cooking up the onion and vegetables until they smell fragrant. For the seasonings, I wanted to add a ranch element to the chili, so I used a mix of parsley, chives, and dill with a touch of paprika. These are the herbs and spices I use in my homemade ranch, so it really gives off that yummy flavor.

Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.

Once the chicken is cooked, pull it out, and shred it.

Next, stir the cream cheese into the chili and finish it up with that shredded chicken and some white beans.

Now comes the buffalo sauce. I used my homemade sauce, which I shared in the notes. But you can use store-bought sauce or even just your favorite hot sauce. I love Franks Red Hot.

So stir in the buffalo sauce, your favorite salsa verde, and then a bit of cheddar cheese.

Spicy Buffalo White Chicken Chili |

The toppings

As with any other chili, the toppings are key. For this chili, I like to do a dollop of plain Greek yogurt, then cheddar cheese, cilantro, avocado, and green onions. If you enjoy blue cheese, which we do, that would be great as well!

Homemade soft pretzels or beer bread on the side are extra delicious if you have time.

A dinner the whole family really will enjoy!

Spicy Buffalo White Chicken Chili |

Looking for other fall dinners with a little kick? Here are a few ideas: 

Healthy Slow Cooker Turkey and White Bean Chili

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Creamy White Chicken Chili

Lastly, if you make this Spicy Buffalo White Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Buffalo White Chicken Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 552 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Heat the olive oil in a large pot over medium heat. Add the onion and poblano peppers cook until fragrant, about 5 minutes. Stir in the garlic, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
    2. Pull the chicken out and shred using 2 forks.
    3. Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, white beans, salsa verde, buffalo sauce, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
    4. Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!


  • 1. In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
    2. Cover and cook on low for 6-7 hours or high for 4-5 hours.
    3. Shred the chicken using two forks. Stir in the white beans, salsa verde, buffalo sauce, cheddar, and cilantro.
    4. Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!


Buffalo Sauce: Mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup. Mix together.
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Spicy Buffalo White Chicken Chili |

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  1. 5 stars
    AMAZING!!! Only 2 changes I did 2 pounds of chicken (big meat eaters) and 6 ounces of cream cheese (wanted thicker soup). I used Frank’s buffalo sauce and only 4 cups of broth. I served it with cheddar and jalapeno cornbread. Will definitely make it again.

    1. Hey Kerri,
      Love to hear this! Thanks a lot for trying this recipe and your comment:) Happy Sunday! Xx

  2. 5 stars
    We recently had a chili cook off with our friends. I made this recipe and took home the trophy! Good job putting the flavors together. Love the smoky flavors. ☺️

  3. 5 stars
    I love this recipe 🙂 We used fresh dill instead of dried and plain nonfat Greek yogurt instead of the cream cheese and it was absolutely amazing. Definitely will be making again!

  4. 5 stars
    This recipe looks awesome! I am planning to make it this weekend. Sadly, I cannot eat spicy foods so I am planning to omit the poblanos. Any other advice for good buffalo chicken flavor without too much “spicy”? Sorry I know I am asking to doctor a recipe that is already proven to be excellent by the ratings.

  5. 5 stars
    This has become a weekly meal in our house. We all love it! It’s one of the best recipes I’ve ever made. It’s one of my favorites of yours! Everything about it is perfect! Thank you!

  6. 5 stars
    My favorite HBH recipe to date! Absolutely great. I added a cup of cooked white rice to make it even heartier. Will definitely make again!

  7. So great for a cold night! I omitted the dairy and used coconut cream in place of the cream cheese. Was so delicious! Thanks for sharing!

  8. 5 stars
    Soooo delicious! I omitted the cilantro bc I’m one of those people with a cilantro aversion. Husband was obsessed too! Will definitely be adding this to our rotation!

  9. 5 stars
    So very delicious!!! My whole family loved it and they’re picky. Made beer bread and margaritas to go with 😋

  10. 5 stars
    Made this the other night with leftover turkey from Thanksgiving. And everyone loved it! I had to improvise a few things because I just didn’t have it and have not gone to the grocery store yet. But I will definitely makee this again!

    -shredded turkey from the turkey legs and wings instead of chicken
    – used turkey broth and chicken broth to clean out the fridge
    – jalapeno pepper instead of a poblano pepper (just didn’t have one)
    – no dried chives
    -fresh parsley because we didn’t have dried
    -no cilantro

  11. 5 stars
    So easy in slow cooker. Family favorite. Unfortunately no leftovers the only thing I might add sometimes is an extra Serrano or hatch Chile’s, love the spicy

  12. 1 star
    As others mentioned, using the crock pot method causes the cream cheese to curdle. I used room temperature cream cheese and still got a curdled/lumpy texture and there wasn’t really a way to salvage. If using the crock pot, I would recommend stirring melted/softened cream cheese at the end to incorporate.

    1. Hi Katie,
      Thanks for trying this recipe and sharing your feedback, sorry to hear the cream cheese curdled for you. Did it never combine? I would think with a little stirring it would be just fine:) xx

    2. No reason to hate on this recipe because your cream cheese didn’t work out. It would be great to vet out challenging and insensitive people to prohibit them from posting comments and reviews.