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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.
Dill? Salsa verde? In a Buffalo chicken chili? Yes! I was a little nervous at first lol but this turned out to be so delicious!
I added a can of mild Rotel in the first step with the onions and poblano peppers, and added the full block of cream cheese instead of the half. I added a little bit of cumin and chili powder with the other seasonings as well and omitted the dried chives. Topped with avocado, lime, corn chips, and cheddar.
Yum! Buffalo chicken fans, this is for you.
Hey Emma,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
Hi! I am a religious follower, I love all that you do! I am making this tonight! What size slow cooker do you recommend?
Thank you!!
Hey Cearra,
I would recommend at least a 6 quart pot:) Please let me know if you have any other questions, I hope you love this recipe! xx
This was a great way to use up the Buffalo sauce that I had leftover from your Buffalo chicken pizza. We love both recipes!!! The pizza recipe is on a weekly rotation for us! 😬
Hey there,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
So delicious! Used 4 cups of chicken broth and it turned out perfect. Served over tortilla chips, might be a new game day favorite!
Hey Elizabeth,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Literally one of the best recipes I’ve ever made! Had to make a few substitutes because I couldnt find some of the ingredients, but incredibly tasty and easy. Can’t wait to make again!
Hey Nanki,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
Buffalo Sauce: Mix 1/2 cup hot sauce….what do you mean with the hot sauce?
Hi Lot,
So sorry, I am confused about what your question is. Please let me know how I can help! xx
I love all of your recipes! So looking forward to making this one. Do you have any recommendations for making it DF? Could I just sub it DF cream cheese/cheese? Or would coconut milk or cream be okay? Thank you!
Hey Delaney,
Sure, you can use your favorite dairy free ingredients and coconut cream. Please let me know if you have any other questions! xT
Thank you for taking the time to share this recipe. I’ve made it a number of times and somehow vary a little – amount of chicken or beans or different spices – but it always tastes fantastic. Before I share, a small pot goes in the freezer for a future, decadent personal treat…
Hey Cathy,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Hi Tieghan,
Ok funny story, I’m entering into a Chili contest at my brand new job tomorrow. I thought I’d make this to be a little different than everyone. However! I’m not sure where I went wrong but the Chili is in unbearably spicy. (And I can take a lot of spice) I halved the poblano peppers, and did red pepper instead, added extra beans. I followed everything else to the T. I don’t know how to fix it, and it’s 10 o clock the night before the contest. RIP me! Nothing says a good first impression like lighting everyone’s mouths on fire lol.
Hi Katelyn,
Ohh no!! So sorry to hear about the spice!! Maybe your poblano was super spicy? Let me know how it goes! xx
It’s delicious! A nice change from regular Chile. I definitely recommend doubling as I had 6 guests, doubled recipe and had no leftovers!
Hey Lynell,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This was amazing! I love all your recipes!!
Hey Ashley,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Hi!
Any ideas to adapt for slow cooker? Love your recipes!!
Hi Ashley,
You bet, the slow cooker instructions are listed above:) Please let me know if you have any other questions! xx
Not one of my favorites so far. It seemed one-dimensional as the overwhelming taste was the Frank’s Hot Sauce. I imagine if you cut the sauce down to 1/3 or 1/4 a cup, it would be fine.
And, we LOVE spicy food—we eat Thai, Indian, and New Mexican food frequently.
Also, if I did make it again I would add a can of fire roasted tomatoes and more cheese.
Hi Susan,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xT
Hi!
Do you have any recommendations for poblano pepper substitutions? They are hard to come by here in Japan.
Hey Taylor,
How about green peppers or jalapeños? Both of those would work well for you! I hope you love this recipe! xx
Love this recipe. I’ve made it numerous times and even my most picky kids love it. Have shared with friends who all love it as much as me.
Hey Susan,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Teghan:
You have the best recipes! I loved this one. It was so easy. I ended up not using the Buffalo sauce. I tasted it before adding it and it was so good already.
Thank you,
Hey Ellie,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx