The perfect mash up – this Buffalo Chicken Chili is the best way to warm you up! Filled with ground chicken, vegetables, and lots of buffalo chicken flavor, this chili is easy and great for dinner or for tailgating.
From Buffalo Chicken Dip to Buffalo Chicken Taquitos to Buffalo Chicken Pasta, you can tell that buffalo chicken is a favorite around here! And this Buffalo Chicken Chili is official part of the favorites list.
I obviously love every recipe that I post here. If I didn’t, I wouldn’t post it.
But I do have to admit – some I love more than others.
And this Buffalo Chicken Chili is my current obsession.
It turned out so much better than I even imagined. It’s easy to make, and it’s packed with flavor. It is perfect for game night or tailgating – or even just for any random weeknight.
This is a chili recipe you’ll want to make over and over again!
Ingredients
- Oil: This is just for cooking the vegetables. I use olive oil, but feel free to use the oil of your choice. Butter will work, as well.
- Carrots & Celery: Carrots and celery are always served with wings, so I knew they needed to be in this chili!
- Ground Chicken: I love the ground chicken in this recipe. I think it would also be good with shredded chicken, but the ground chicken won out for me.
- Seasoning: The main seasoning you need is dry ranch seasoning. You can buy it at most stores. You’ll also need onion powder, garlic powder, salt, and pepper.
- Chicken Broth: I like to use either unsalted or low sodium chicken broth.
- Beans: I have made this with one can of beans, and two cans of beans. It’s delicious both ways, but I do like to add that second can for more fiber. I use white beans (navy beans), but cannellini beans or great northern beans will also work.
- Fire Roasted Tomatoes: I love the added smokiness from the fire roasted tomatoes. You could use regular diced tomatoes, but you wouldn’t get that smoky flavor.
- Buffalo Sauce: I use regular buffalo sauce, not buffalo wing sauce. I use Frank’s Red Hot Sauce, but if you have another brand you love, feel free to use that.
- Cream Cheese: This makes the chili nice and creamy and rich.
- Cilantro & Blue Cheese: These are both for topping the chili. If you aren’t a blue cheese fan, feel free to use shredded cheddar cheese.
How to Make Buffalo Chicken Chili
STEP 1: Heat the oil to a Dutch oven or soup pot. Then add in the carrots and celery and cook them until they are soft.
STEP 2: Add the ground chicken to the pot, and cook, breaking it up as it cooks. Once it is browned and cooked through, stir in the ranch seasoning, garlic powder, onion powder, salt, and pepper.
STEP 3: Pour in the chicken broth, as well as the beans, tomatoes, and buffalo sauce. Bring this all to a simmer.
STEP 4: Add in the cream cheese and cook, stirring often, until the cream cheese has melted. Once everything is heated through and combined, you can serve the chili topped with blue cheese and cilantro.
Tips and Tricks
- Make sure the cream cheese is at room temperature so that it will melt into the soup easily. If it seems like it’s not melting, just keep stirring and it will eventually all melt.
- We love to eat this with corn muffins. But it’s pretty filling on its own!
- Fresh cilantro added on the top is a must in my book. It brings in extra freshness and flavor.
- This makes great leftovers. In fact, you could even make it the day before and heat it up before serving because I think the flavors meld together well overnight.
More Chili Recipes
Crock Pot Chili
Ground Turkey Chili
Butternut Squash Chili with Beef
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Buffalo Chicken Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 1 1/2 pounds ground chicken
- 3 tablespoons ranch seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 2 (15.5) oz cans white beans drained and rinsed
- 1 (14.5 oz) can fire roasted tomatoes undrained
- 1/2 cup buffalo sauce
- 8 oz cream cheese softened and cut into cubes
- Chopped cilantro for serving
- Crumbled blue cheese for serving
Instructions
- Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the carrots and celery and cook, stirring often, until they start to soften.
- Add the ground chicken. Cook, breaking up with a wooden spoon as it cooks. Continue to cook until no longer pink.
- Stir in the ranch seasoning, onion powder, garlic powder, salt, and pepper. Cook for 1-2 minutes.
- Add in the chicken broth, beans, tomatoes, and buffalo sauce. Continue to cook until it comes to a simmer.
- Once at a simmer, add in the cream cheese. Continue cooking, stirring often, until the cream cheese has melted into the chili.
- Serve warm, topped with cilantro and blue cheese crumbles.
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