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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 Teighan’s Creamy White Chicken Chili and she made it even better with this recipe! Make your own Buffalo sauce, it makes a difference. I add kale for additional veggies. A regular in the winter rotation!
Hey Cheryl,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
I made this tonight for dinner and it was delicious. I used Sweet Baby Rays Buffalo Sauce which gave it a nice kick but not too much like other reviews mentioned. I did add red bell pepper in addition to poblanos. I topped it with blue cheese crumbles, chives & avocado. I served it with pretzel buns – husband had 2 bowls.
Hey Sheryl,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Quick Question: If you have someone who despises all beans, can you leave them out? Or is there a swap?
Hey Katie,
You could just skip the beans:) Please let me know if you have any other questions, I hope you love this recipe! xx
Made this for dinner tonight on the stove. So good! Added an extra can of beans (we like beans) and had to sub a can of green chilis for the poblano peppers because the store was out, but it came out delicious. Thank you!
Hey Daniel,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
coconut milk instead of cream cheese?
Hi Beth,
I probably wouldn’t just because there’s already enough liquid. I would use a dairy free cream cheese or just skip it. Please let me know if you have any other questions, I hope you love this recipe! xx
Amazing post thanksgiving – use up the extra turkey – recipe!
Hey Mindy,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Excellent! Went the slow cooker route. Cut the butter in the Buffalo sauce to 2 T and cooked the chicken in the Buffalo sauce and salsa. Turned out great!
Hey Kacy,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
I was looking all over the internet for something like this! I added Diced red peppers and subbed a Jalepeno for poblano. Sautéed the garlic, onions and peppers in the instant pot. Added a can of tomatoes and put everything except for the cheese in the instant pot on Manual for 10 mins, then natural release for 10 mins. I spooned the hot soup liquid into a separate bowl with the cream cheese and whisked it all together before pouring it into the soup. I did this in small batches (about 2oz per batch) until I got my desired consistency. Shredded the chicken, and voila! Omitted the chives and salsa verde cause I didn’t have any and made Buffalo sauce just as the notes said. Added a can of corn too. Sprinkled blue cheese on top and this was everything my heart desired!
So basically didn’t follow the recipe so why put a review on here?
Hey there,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
So good! Wondering if there is an alternative to cream cheese for a little healthier option? Perhaps cottage cheese? What are your thoughts?
Hey Lauren,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! I would use a light cream cheese or just skip it:) xT
Hi! My local grocery story doesn’t have the dried herbs needed for this recipe. Will swapping for fresh herbs work? Thanks!
Hey Mariella,
Of course, fresh herbs will be great to use! I hope you love this recipe, please let me know if you give it a try! xx
Have made this several times since it was posted (both crockpot & stove top). It even won a chili cook-off with our friends! Always a crowd pleaser and amazing flavor. Will be a staple in our family
Hey Michelle,
Lol that’s awesome!! Thanks for making this recipe so often and sharing with others, love to hear that it is always enjoyed! xx
This chili was so unique but so amazing! I made this for a chili cook off at my work and I won first place for non/beef chili. 10/10 I recommend to anyone
Hey Christina,
Wow!! That’s so awesome:) Thanks for choosing this recipe to make and share:) Love to hear this! xT
Great recipe. I made this as written using Frank’s Red Hot instead of making my own sauce. It’s a little Buffalo sauce heavy so I think next time I’ll try making my own or using less of the Franks. Added a little lime juice at the end to brighten it up a bit which I think was a good add. Thanks for the recipe. Will definitely make again!
Hey Ann,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
What would your suggestion be for cooking this in a crockpot? Thanks!
Hey Beth,
I would cook on low for 6 hours! I hope this recipe turns out well for you, please let me know if you give it a try! xx
Family loved this! I made it a little easier on myself and used the crock pot. Instead of poblano pepper I used two cups of frozen cajun blend (celery, onion, and green pepper) veggies then blended up the herbs, cream cheese, and buffalo sauce (I used Frank’s) with a cup of chicken broth and poured it over the chicken. I added the rest of the broth and salsa verde at this point too and cooked the chicken. Shredded it after it cooked and added the beans and left it for another half hour. Didn’t bother with the cheese as it could be a topping and I didn’t want it sticking to my crock pot.
Hey Mallory,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
Another wonderful half baked harvest recipe. So many wonderful flavors in this chili. I would maybe do less of the buffalo sauce and more of the cream cheese and cheese if I was going to change it up at all. My daughter and her family loved it as well.
Hey Laura,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx