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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!
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!
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.
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!
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
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
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.
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
- black pepper
- 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
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and Greek yogurt, for serving
Instructions
Stove
- 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!
Crockpot
- 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!
Notes
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.
I loved this take on the white chicken Chili using hot sauce/ Buffalo sauce which I adore . But is this chili without chili powder (lol) either way I thought it was cool to use a ranch style seasoning to this and we used jalapeño and habanero peppers to give it more of a kick
Hey Mariana,
Thanks so much for making this recipe:) Yes, this is a twist on a white chicken chili, I found it didn’t need the chili powder:) xx
Can this recipe be made in advance and if so, best way to store and reheat? Having a Halloween Party tomorrow and dying to make this but trying to be efficient on day-of prep!
Hey Heather,
Sure! Just keep in an airtight container in the fridge and reheat on the stove top on low. I hope you love this recipe! xT
Hi I love HBH and have had so much success with almost everything I’ve made. BUT this recipe is needs some refinement. I’ll say the flavor was excellent. My issues were with consistency and presentation.
1. Start with, 4-6 cups of broth. Is it 4 or 6? I chose 6 because I was worried the chicken would dry out if I underestimated. I ended up with soup, not chili. Do NOT use 6 cups of broth.
2. The buffalo sauce is weird. I’ve never heard of buffalo sauce. The recipe is odd; what even is “hot sauce”? Did she mean salsa, did she mean actual hot sauce which is typically used in very small amounts but here called for 1/22 cup? I stood in the grocery aisle and stared at a very wide range of “hot sauce” finally figured she must have meant classic Mexican hot sauce so I bought Tapatio hot sauce. Then you add melted butter to tapatio… which then later separates, so when it’s time to serve your whole soup (not chili) is sitting under a 1/4” layer of grease. Not appetizing to present to guests
3. It was so spicy everyone was coughing and turning red. We are Californians who eat Mexican food regularly and like spicy food. The heat was excessive and I think it must go back to the “hot sauce”, more clarification there would really help this recipe. I wonder if she can’t be more specific (as in call out a specific product or name brand of “hot sauce”) without a sponsored post?
All in all I don’t think these recipes are tested n the true (arduous) sense 0f published cookbooks, so I’m offering this real time feedback as step one; there are some refinements to be made. Nice concept, good flavor, bad result.
Buffalo sauce is just wing sauce or Frank’s Buffalo wing sauce like for buffalo wings. Usually found near mustard, ketchup, etc.
Hi there!
Happy Friday! So sorry to hear that this recipe was not enjoyed! The recipe calls for 4-6 cups of broth because people enjoy chili in different ways, some like it thick and others not so thick, so that option is totally up to you:) If you take the time to actually read the blog post, I go into detail about the recipe and why I chose the ingredients that I did. Buffalo sauce is pretty popular and can be found at any local grocery store, I also specially mention “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, the 1/2 cup of buffalo sauce is either store bought, which is always labeled as “buffalo sauce” OR trying my homemade recipe which I use Franks Red Hot in, but then in the soup you are only using 1/2 cup of the sauce that was made. Tapatio is pretty spicy and not specially buffalo sauce so that’s not something I would have recommended using. I can promise you all of my recipe are tested, tested, and tested again before sharing:) I hope this helps! Please let me know if there is anything else that you need help with! xTieghan
So delicious. Love the tang the Buffalo sauce gives. New go to chicken chili recipe.
Hey Erin,
Awesome!! 👻 So glad to hear that this recipe was a hit, thanks for giving it a try! xx
This shit is crack.
Lol glad you enjoyed the recipe Katie, thanks for making it:)
I have made many variations of white chicken chili but NONE compare to the flavor of this one! I made a double batch and thank goodness I did – YUMMM! Wondering if those who thought this recipe was too hot went by your note on making your own Buffalo sauce or used hot sauce full strength….
Hey Steph,
Awe, thanks so much!! I am so glad you enjoyed this recipe, thanks so much for making it:) Hope you’re off to a great Friday! xT
This chili is the best I’ve ever had! My husband and I toasted some baguette bread to dip in the soup and it was so good! I will be making this over & over this fall
Hey Hailey,
Happy Friday!🎃 I am delighted to hear that this recipe was enjoyed, thanks for trying it out and sharing your review! xx
Another five star rating 💫 easy to make. I let the chicken simmer for hours because I had time. Delicious flavors. Poblano peppers are a great touch instead of regular bell ones! Kids loved although the younger pickier one said it was spicy – but still devoured it!
Hey Leila,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
My husband loved this as well as his family. Made it in the crock pot and it turned out just right. Pretzels on the side are a great add. Definitely will be making again!!!
Hey Harlie,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
This soup was so delicious! I subbed the beans for riced cauliflower to make it keto – soooo good! Thank you!!
Hey Adriana,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! xT
YES! MAKE THIS OMG ITS SO TASTY! and EASY!
Hi Emily,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx
Was a hit in our house, although I’ll try to add more veggies next time. I think even kale would work with the flavor. Felt guilt about the butter (buffalo sauce) and cream cheese, so I didn’t add the cheddar. But husband put it on top and I like the green yogurt. So all were happy in the end.
Hey Riki,
Perfect!! Thanks so much for making this recipe and sharing what worked well for you:) So glad to hear it was enjoyed! xT
This was amazing! One of my new favorite soups. My husband had 3 bowls of it. After reading sone reviews, I only did 1/2 cup of hot sauce and it was the perfect amount of spice. I’ll definitely be making this again
Hey Julia,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
So delicious! Fun, simple, and many ways to add extra veggies. I added artichokes, spinach, and cauliflower rice! 🙂 It was a hit! Thank you!
Hey Michelle,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! xT
This was one of the best soups/chili’s I have had! Not my first HBH recipe, literally every single thing I’ve made has been amazing. My TJs didn’t have poblano peppers so I subbed half shishito half green bell and it still turned out great! I made the Sanderson sisters smash yesterday and I HIGHLY recommend that too! Thanks HBH!
Hey Christine,
Thanks so much for your kind message and making so many recipes, so glad to hear that this one was a hit!! xxT