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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. Hi!! I am making this for a chili cook-off this weekend. Would you recommend I make it the day of the cook-off or the day before it? Thank you!!

  2. 5 stars
    Fantastic! The flavour is so bold and unexpected. A little reminiscent of a spicy taco soup. Excellent with Greek yogurt, avocado, crushed tortilla chips and cheese on top. Lots of fresh lime too. I added frozen corn because I had it and love corn in Mexican dishes. Definitely will make again!

  3. 5 stars
    This is amazing! I cur the recipe in half because there’s only two in our house but so wished I had done the full version. This will go on rotation for sure. I love the different flavors, and it was fantastic with sour cream and avocado and a little extra grated cheese on top, thanks for this wonderful recipe

    1. Hi Lyndsay,
      Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT

  4. 5 stars
    I made this for dinner tonight and it was delicious! I did the crockpot version & didn’t have salsa verde on hand, so I substituted a can of green chiles and some green enchilada sauce, & I doubled the beans to stretch out the leftovers a bit more. Turned out great! Definitely want to try it with the salsa verde next time, though. Thanks for a great recipe!

    1. Hey Kas,
      Fantastic!!🥗🌮 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx

        1. Love to hear this Kayla!! Thanks so much for trying this recipe and your feedback! Have a wonderful weekend!🌈🌤️ xT

  5. Ahhh this is so good! The dill add just the right amount of complexity and this soup is so comforting, complex and delicious.

    1. Hey Helen,
      Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx

  6. Hi Tieghan! I absolutely love this recipe and have made it at least 6 times already. I’m making it tonight again but I don’t have salsa verde on hand only regular salsa. Do you think I could substitute with regular or no?

    1. Hi Paige,
      So glad you have been enjoying this recipe!! I honestly prefer with salsa verde, the regular salsa will work just know the flavors will be different! I hope this helps! xT

  7. 5 stars
    This chili is amazing and easy. I’ve made it several times for family and friends and now they always ask for it! It tastes just as great days after cooking it. The poblano peppers and salsa verde make the dish.

    1. Hi Isabel,
      Love to hear this! Thanks for making the recipe so often and sharing your comment! Have a great weekend! xT

    1. Hey Lisa,
      I would do at least 15 minutes on high pressure. Let me know if you give this recipe a try, I hope it turns out well for you! xT

      1. Thank you! We just finished eating. It was absolutely delicious! I followed the stove top steps but in the Instant Pot. Fifteen minutes with a 5 min natural release was perfect.

  8. So good, entire family loved it! Directions were good and it was very easy to make. I’ve made several of your recipes now and they have all been fantastic.

    1. Hey Amy,
      Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! xx

  9. 5 stars
    This chili is fantastic and a hit with my family. Can be a little spicy for some, but they love it anyway. Adding the extra cheese and sour cream helps.

    1. Hey Barbara,
      Happy Wednesday!! 🌞 Love to hear that this recipe turned out well for you, thanks so much for making it! xT

    1. Hey Diana,
      Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT

  10. 5 stars
    I love to make this for a small gathering of people, maybe a ski trip with a few friends, or when I don’t have a ton of time to prep a meal but want to serve something delicious. Everyone loves it, even those none bean lovers.

    1. Hey Priscilla,
      Fantastic!!🌻 I love to hear that this recipe turned out well for you, thanks so much for trying it out! xT