Next Post
Creamy Butternut Squash Butter Chicken.
This post may contain affiliate links, please see our privacy policy for details.
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.
Shop ingredients at your local Target store. Learn more
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.
This was absolutely incredible and unlike any soup I’ve ever had. The poblano added just the right amount of spice. Family loved it and went back for seconds!
Hey Paige,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
The best Buffalo white chicken chili recipe I’ve ever tried! My boyfriend and I have not found a recipe we truly like but I knew there had to be one out there and we found it in this. Highly recommend and it was pretty simple to make.
Hey Amanda,
Happy Tuesday!! Thanks so much for making this dish and sharing your review, I love to hear that it turned out well for you!🧑🎄
HI Tieghan, I absolutely love your pictures. Would love to know where you got the linen towel from. I have been looking for really substantial linen towels and yours seems to be very nice.
Thanks so much Ruchi!! Ahhh these are old, but I like to get my dish towels from Williams Sonoma, Crate and Barrel, and Anthropologie. Please let me know if you have any other questions! xT
This is my new fave HBH recipe!!! Absolutely Delish
Hey Sami,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
this shit is so fire. my mom and i made it tonight as a trial run ahead of a Christmas party and now we know we will definitely be making it again. the broth is so flavorful it is absolutely delicious- i knew it was gonna be good when she put cream cheese in. this is the first recipe i’ve made from HBH. we also made the beer bread to go with it and it was a hit as well! i put too much butter on top that weighed the bread down and made it ugly but the taste was perfect. thank you!!!
Hey Bailey,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT
This. Was. So. Good.
I think what is so great about this recipe is the fact that you can cater to your own taste so easily. I had planned to make it in the crockpot but on a Friday night didn’t have time. It was a great end of the week stove top meal that came together quickly and also tastes great. I followed it to a T but love that others have been able to adapt with great suggestions. Personally wouldn’t change a thing though 🙂
Hey Caitlin,
Fantastic!! Thanks a lot for trying this recipe and your comment, I love to hear that it was tasty! Have a great weekend:)
Loved this! Adapted to what was in the freezer – left over turkey from thanksgiving that i cut/tore into small pieces. I didn’t have poblano peppers, but had yellow bell peppers. Did add the slurry of cornstarch to thicken as suggested. I added 10 oz frozen corn at the end. Thought it was a great addition. Great chili on a cold, rainy day! Thanks
Hey Martha,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
This recipe is truly a gift to the world!!! Prime comfort meal and amazing flavor.
My tweaks to the recipe are—
Using fresh chives and parsley instead of dried
1/2 a cup of Buffalo instead of 3/4
And 1/4 cup of salsa verde instead of 1/2
I recommend using the roasted chicken flavored better than bouillon for the broth.
Thank you so much more sharing this deliciousness with us!!
Hey Madison,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
I absolutely loved this. The only minor change I made was to add 1T of Franks Red Hot Buffalo seasoning powder to my cornstarch slurry at the end…because I am not a “runny soup” gal. The flavor was already top notch, the seasoning powder just amped it up a bit.
Hey Kathy,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! xx
The flavor was great but I was surprised at how thin my soup turned out- I expected the broth to be a little creamier/thicker.
Hey Ginnie,
Thanks so much for giving this recipe a try! It definitely is not meant to be thick like a classic chili:) Let me know if I can help with anything else! xx
I’m going to make this tomorrow? Can I freeze leftovers? Thanks!
Hey Taylor,
Yes, you can definitely freeze the leftovers! I hope you love this recipe, please let me know if you give it a try! xx
Yum. I’m actually starting to believe I can cook because your recipes are so perfect. Love the tang of the hot sauce with the freshness of the cilantro. And the creamy, but not heavy, but oh so flavorful broth. Thank you!!
Thanks again Jenneane:) So glad to hear this recipe was a winner!!
Delicious. I’ve always claimed to be a poor cook, then I found you.💖Thanks for another perfect recipe , especially on this cold rainy Dec evening. 😋
Hey Jenneane,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
My favorite HBH recipe – perfect for chilly days in the Rocky Mountains and is deliciously savory!
Hey Carisa,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
This was so delicious! One question. How much is considered a serving? Is it 2 cups or 1 cup?
Thank you!
Hey there,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! I would say about 1 1/2 cups per serving. xT