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.
