Creamy Buffalo Chicken Chili

Creamy, cheesy, spicy, filling – this Buffalo Chicken Chili is the perfect cozy, one-pot fall meal! It's so easy to make in about 45 minutes, and it's always a hit. You can adjust the spice level to your preference to make it kid friendly.

This post is sponsored by Primal Kitchen Foods and Kettle & Fire. All opinions are our own.

This is probably controversial, but if I'm being honest, I'll always choose a chicken chili over beef. Especially when it's this buffalo chicken chili! It has a creamy, rich, absolutely delicious broth, tons of protein from shredded chicken, white beans, and just the right amount of spice.

This chili is always a huge hit amongst our family and friends, and pretty much everyone goes back for seconds. (So if you want leftovers, you might want to make a double batch!)

Even better, it's made in one pot and it's ready in about 45 minutes. It's easy enough for a weeknight, but it's also a great recipe to make on a lazy Sunday. It's also always a hit for game day or tailgating!

You can adjust the spice level to your preference by adding in more or less buffalo sauce. If you want this chili to be kid friendly (or if you're sensitive to spice), we suggest starting with just ¼ cup of buffalo sauce and tasting before adding more.

Once the chicken is cooked, we remove it and puree the broth (with an immersion blender) before adding the shredded chicken, beans, Greek yogurt and cheese in. It makes for a super creamy, rich, absolutely delicious chili, but you can skip that step if you prefer a chunkier chili.

Step-by-step instructions

Heat avocado oil in a large soup pot over medium heat. Add onion and sauté for 2-3 minutes, then add in garlic and celery and continue cooking for 2-3 more minutes.

Stir in the flour and salt and let it cook for a few seconds, then add in chicken, buffalo sauce, tomatoes and chicken broth. Stir well, then bring to a boil. Cover and reduce heat to low. Simmer for ~20 minutes, until the chicken is cooked through.

Remove the chicken and use two forks to shred it. Optional: for a creamier chili (my preference), use an immersion blender to blend the broth. You can leave it as chunky or as smooth as you'd like.

Add back in the shredded chicken, beans, yogurt & cheese and continue cooking for another 5 minutes before serving. Optional: top with more cheese, sour cream and avocado.

Storage & Serving Instructions

Let the chili cool completely before transferring to an airtight container. Store in the refrigerator for 3-5 days.

Alternatively, you can freeze this chili for up to 3 months. Let it defrost overnight in the refrigerator, then reheat it in a pot on the stove, stirring often until warmed through. You may need to add in extra broth to loosen it up.

When it comes to serving, we like to top ours with extra shredded cheese, a dollop of sour cream or plain Greek yogurt and sliced avocado. You can also top it with tortilla chips, diced onion, or jalapeños. It's also delicious with a side of cornbread!

If you love soup season as much as we do, try our pumpkin chili next.

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