“Spice Up Your Dinner Routine with Spicy Buffalo White Chicken Chili”

Looking for a twist on traditional chili that will awaken your taste buds? Dive into our Spicy Buffalo White Chicken Chili, a flavorful fusion of zesty buffalo sauce, creamy cheese, and tender chicken. This hearty dish combines the convenience of a one-pot meal with the bold flavors of your favorite buffalo wings. Whether you’re craving a cozy weeknight dinner or planning a game day feast, this chili is sure to satisfy your cravings and leave you craving more.

In our household, Spicy Buffalo White Chicken Chili is more than just a meal—it’s a culinary adventure that we eagerly embark on time and time again. I still remember the first time I made this recipe for my family; the aroma of spices and buffalo sauce filled the air, building anticipation with every passing minute. As we gathered around the table, each spoonful delivered a burst of flavor that left us speechless. From that moment on, this chili became a staple in our home, a dish that brings us together and never fails to impress. Whether we’re cheering on our favorite sports team or simply enjoying a cozy night in, this chili always steals the show.

“Why This Flavorful Spicy Buffalo White Chicken Chili Will Become Your New Go-To”

Bold flavors: From the zing of buffalo sauce to the richness of cream cheese, this chili is bursting with bold and unforgettable flavors that will keep you coming back for more.
Versatility: Whether you prefer to simmer it on the stove or let it slow cook in the crockpot, this recipe offers flexibility to fit your schedule and cooking preferences.
Easy prep: With simple ingredients and straightforward instructions, this chili is a breeze to prepare, making it perfect for busy weeknights or lazy weekends.
Customizable toppings: Get creative and customize your chili with your favorite toppings, such as creamy Greek yogurt, ripe avocado, or extra cheese, to take it to the next level.

Ingredients:

30 ml (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
450 grams (1 pound) boneless skinless chicken breasts or thighs
950-1420 ml (4-6 cups) low-sodium chicken broth
115 grams (4 ounces) cream cheese, at room temperature
1 can white beans, drained
175 ml (3/4 cup) buffalo sauce
120 ml (1/2 cup) salsa verde
115 grams (1 cup) shredded cheddar cheese
60 ml (1/4 cup) fresh cilantro, chopped
Avocado, cheddar cheese, and Greek yogurt, for serving

Directions: Stove

In a large pot, heat the olive oil over medium heat. Add the onion and poblano peppers, cooking until fragrant, about 5 minutes. Stir in the garlic, parsley, chives, dill, paprika, salt, and pepper. Cook for an additional 5 minutes.
Add the chicken to the pot, then stir in 4 cups of broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes or until the chicken is cooked through.
Remove the chicken and shred using 2 forks.
Stir in the cream cheese until smooth, letting it melt into the broth. Add the shredded chicken, white beans, salsa verde, buffalo sauce, and cheddar cheese. Cook for 5-10 minutes until the cheese is melted. Remove from heat and stir in the cilantro. If needed, thin with additional broth.
Ladle the chili into bowls and top with Greek yogurt, cheese, avocado, cilantro, and green onions.

Crockpot

In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika. Add the chicken and 4 cups of broth. Stir in cream cheese and season with salt and pepper.
Cover and cook on low for 6-7 hours or high for 4-5 hours.
Shred the chicken using two forks. Stir in the white beans, salsa verde, buffalo sauce, cheddar cheese, and cilantro.
Ladle the chili into bowls and top with Greek yogurt, cheese, avocado, cilantro, and green onions.

Notes: Feel free to adjust the level of spiciness by adding more or less buffalo sauce to suit your taste preferences. Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals. Enjoy the chili with your favorite toppings for a personalized touch.