Buffalo Chicken Chili

Quick buffalo chicken chili ready in under 30 minutes. Uses rotisserie chicken and canned beans for easy weeknight comfort. Adjustable spice for families and hungry football fans!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 569kcal

Author Karly Campbell

Ingredients

2 tablespoons butter
1 medium yellow onion diced
4 cloves garlic minced
2 teaspoons chili powder
2 teaspoons ground cumin
30 ounces canned Great Northern beans drained and rinsed
14.5 ounces canned diced tomatoes
8 ounces canned diced green chiles
2 cups chicken broth
½ cup buffalo wing sauce see notes
2 cups cooked shredded chicken
1/2 cup heavy cream
green onion, crumbled blue cheese, shredded cheddar, tortilla chips for serving

Instructions

Heat the butter in a large pot over medium heat. Add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, chili powder, and cumin and cook for 1 minute more.
Add the diced green chiles, tomatoes, beans, broth, wing sauce, and shredded chicken to the pot and stir well to combine.
Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes and then stir in the heavy cream.
Taste and add additional wing sauce to make things spicier or additional cream to tone things down a bit.
Serve hot with your choice of toppings.

Notes

Wing Sauce: We use Frank’s wing sauce. For extra heat, use Frank’s RedHot Sauce or look for a spicier wing sauce. You can also add ground cayenne with the chili powder or add diced jalapeno with the onion to amp up the heat. As written, this has a nice kick without being too overpowering for the kids.

Chicken: We use our crockpot freezer chicken or a rotisserie chicken for this. You could also use a pack of chicken breasts - just add in step 2, simmer as called for in step 3, and then remove the chicken and shred before returning to the pot with the heavy cream.

Cream: If you don’t have heavy cream, you can stir in some evaporated milk or whole milk. We’re just looking to add something creamy to give the broth some body and tone down the spice. You could also add in 4 ounces of cream cheese. Melt it first in the microwave until it’s very soft, and then whisk into the soup. Love the flavor of this, but it does tend to separate a little and leave little bits of cream cheese chunks. Not the prettiest, but totally delicious.

Spice Level: This is a medium level of spice in my opinion. I stir a big dollop of sour cream into my bowl to tone it down a bit, but I’m admittedly a bit of a wimp.

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