Buffalo Chicken Chili

Buffalo chicken chili made easy with rotisserie chicken and canned beans. Ready in 30 minutes with big flavor and adjustable heat. Perfect for busy nights and husband approved!

I can’t wait for you to try this one.

I am well aware that my husband doesn’t usually get too excited about a bowl of soup or a pot of chili for dinner, but I just *had a feeling* when I was dishing this one up.

Apparently, I know that man pretty well, because not only did he go back for thirds, the man who rarely ever talks about dinner or remembers a meal actually told his friends about my buffalo chicken chili creation.

This is how I know I have a serious winner on my hands.

My buffalo chicken chili used to start with dried beans, but I revamped the recipe to make it easier, make it tastier, and make sure it stayed just as hearty and flavorful.

Ready in under 30 minutes, one pot, a coupe cans of beans, some rotisserie chicken, and a whole lot of tangy buffalo sauce. This is what chili dreams are made of.

Much like my taco chili, this one is hearty, loaded with protein, and just packed with a unique flavor.

♥ 3 Reasons You’ll Love This Buffalo Chicken Chili Recipe:

Big flavor, minimal effort – Buffalo sauce + creamy white bean chili = comfort food that tastes way more complicated than it actually is.

Ready in under 30 minutes – Canned beans and rotisserie chicken mean you’re just building flavors and letting everything simmer for a bit.

Family-friendly with adjustable heat – The spice level is medium as written, but you can easily dial it up or down depending on who’s eating.

Ingredients, Swaps & Tips:

• Chicken: Either grab a rotisserie chicken from the store or use our crockpot shredded chicken recipe. Browning up some ground chicken would also work just fine.
• Wing sauce note: We use Frank’s wing sauce. It’s tangy and flavorful without being too intense. Look for it near the hot sauce in your grocery store.
• Cream: It adds rich flavor and body to the chili and it helps to tone down some of the spicy heat to balance everything out nicely. Evaporated milk or whole milk can be used in place of heavy cream, or even some cream cheese!
• Beans: Great Northern Beans are mild with a smooth texture and they’re perfect for absorbing all the flavors in the chili.
• Toppings: Personally, a good bowl of soup has to have a pile of toppings. We like to top ours with shredded cheddar or crumbled blue cheese, some green onion, and a dollop of sour cream. Serve with tortilla chips for crumbling into the soup or dipping.
• Make it thicker: If you want a thicker chili, mash or blend about 1/2 cup of the beans before adding to the pot.

Step by Step:

Serving Suggestions:

This chili is all about the toppings. Sour cream is non-negotiable in my opinion – it cools down the heat and adds extra creaminess. Shredded cheddar or crumbled blue cheese both work beautifully here. Green onions add a pop of freshness, and tortilla chips give you something to scoop with.

For a bigger meal, serve it with our sweet cornbread or my cream cheese garlic bread on the side. A simple side salad balances out all that richness.

Leftovers are excellent. The flavors actually get better the next day, and it reheats like a dream for easy lunches.

Storage:

Fridge: Let it cool completely before storing in an airtight container for up to 4 days.

Freeze: It can be frozen for up to 2 months in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.

Reheating tip: Warm it gently over medium-low heat rather than blasting it on high. This keeps the cream from breaking and the flavors taste better.

• Crockpot Buffalo Chicken Dip
• Buffalo Chicken Sliders
• Buffalo Chicken Zucchini Boats
• Buffalo Chicken Pizza Recipe
• Buffalo Chicken Bombs
• Buffalo Chicken Stuffed Peppers
• Buffalo Chicken Flatbread