“Spice Up Your Night with Irresistible Buffalo White Chicken Chili”

Embark on a flavor-packed journey with our “Spicy Buffalo White Chicken Chili.” This hearty dish combines the boldness of buffalo sauce, the creaminess of cheese, and the warmth of spices for a chili that’s anything but ordinary. Whether simmered on the stove or slow-cooked in the crockpot, this chili promises a symphony of flavors that will leave you craving more.

This buffalo white chicken chili holds a special place in our family gatherings. Picture a chilly evening, the aroma of garlic and spices filling the kitchen as the pot simmers away. It all started as a game-day favorite, but it quickly became a go-to comfort meal. The joy of ladling the rich, flavorful chili into bowls, topped with creamy Greek yogurt, avocado, and a sprinkle of cheddar cheese, has become a cherished ritual. It’s not just a meal; it’s a celebration of warmth and spice that brings the family together.

Why This Flavorful Creation:

Unveiling the magic of “Why This Flavorful Creation: Buffalo White Chicken Chili.”

A dynamic mix of spicy buffalo sauce, creamy cream cheese, and shredded cheddar for an explosion of flavor.
Versatile cooking options – simmer on the stove for a quick, satisfying meal or let it slow-cook in the crockpot for added convenience.
A perfect balance of spices with dried parsley, chives, dill, and smoked paprika.
Tender shredded chicken, white beans, and salsa verde for a hearty and wholesome chili experience.
Toppings like fresh cilantro, avocado, and Greek yogurt elevate the dish, adding freshness and creaminess.

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 and 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 (approximately 240g)
3/4 cup buffalo sauce
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Avocado, cheddar cheese, and Greek yogurt, for serving

Stove Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and poblano peppers, cook until fragrant, about 5 minutes. Stir in the garlic, parsley, chives, dill, paprika, and a pinch each of salt and pepper. Cook for 5 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes until the chicken is cooked through.
Pull the chicken out 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 5-10 minutes until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Crockpot Instructions:

In the bowl of your crockpot, combine the onion, poblano peppers, garlic, parsley, chives, dill, and paprika. Add the chicken, then stir in 4 cups broth and cream cheese. 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, and cilantro.
Ladle the chili into bowls. Top, as desired, with Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!

Notes: For an extra kick, consider adding a touch more buffalo sauce or a sprinkle of cayenne pepper. Adjust the spice level according to your preference. This chili reheats wonderfully, making it a fantastic option for meal prep or leftovers.