Description
This Spicy Buffalo White Chicken Chili is a flavorful twist on traditional chili, combining tender shredded chicken, creamy cheese, white beans, and a spicy buffalo sauce. Perfect for a comforting weeknight meal or game day gathering, it offers a delicious balance of heat, creaminess, and fresh herbs.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, chopped
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
- 1 pound boneless skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 3/4 cup buffalo sauce
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
Optional Toppings
- Avocado slices
- Additional shredded cheddar cheese
- Greek yogurt or sour cream
- Fresh cilantro
- Chopped green onions
Buffalo Sauce Ingredients (if making from scratch)
- 1/2 cup hot sauce
- 1/2 cup olive oil or melted butter
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, each 1/2 teaspoon
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and poblano peppers and cook until fragrant, about 5 minutes. Stir in garlic, dried parsley, chives, dill, smoked paprika, and season with salt and pepper. Cook for another 5 minutes until the mixture is very fragrant.
- Cook Chicken: Add the chicken breasts or thighs to the pot, then pour in 4 cups of low-sodium chicken broth. Season with additional salt and pepper to taste. Partially cover the pot and simmer over medium-low heat for 20 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot and shred it finely using two forks.
- Melt Cream Cheese: Stir the cream cheese into the broth until fully melted and smooth, slowly incorporating it into the chili base.
- Combine Ingredients: Return the shredded chicken to the pot. Add the drained white beans, salsa verde, buffalo sauce, and shredded cheddar cheese. Cook for 5 to 10 minutes more, stirring occasionally, until the cheese is melted and everything is well combined.
- Finish and Serve: Remove the chili from heat and stir in the fresh chopped cilantro. Adjust the thickness with additional broth if needed. Ladle the chili into bowls and top with your choice of avocado slices, extra cheddar cheese, Greek yogurt or sour cream, cilantro, and green onions. Enjoy!
Notes
- Buffalo Sauce: If making your own buffalo sauce, combine 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and pepper each 1/2 teaspoon in a jar or measuring cup. Stir well to combine.
- To adjust heat level, vary the amount of buffalo sauce added.
- For a creamier chili, use more cream cheese or add a splash of heavy cream.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- This chili also works well in a crockpot for an easy, hands-off cooking method.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
