Buffalo Chicken Chili
A creamy, spicy take on chili that combines the bold flavors of buffalo sauce with tender chicken and white beans.
Equipment
- Large Pot
- Measuring cups and spoons
- Wooden Spoon
Ingredients
- 2 Tbsp. butter
- 1 medium onion chopped
- 1 large jalapeno diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 tsp. pepper
- 1 tsp. paprika
- 6 oz cream cheese
- 3/4 cup buffalo sauce
- 8 oz sharp cheddar cheese or pepper jack/Colby Jack
- 3 cups shredded chicken (rotisserie or poached)
- 1 can white beans (11 ounces, rinsed)
- 1/4 cup cilantro
- Salt to taste
- Garnishes green onions, cheese, cilantro, sour cream, extra buffalo sauce
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and cook for 7-8 minutes until soft.
- Add diced jalapeno and cook for 3-4 minutes. Stir in minced garlic and cook for 1 minute.
- Pour in chicken broth, season with salt, pepper, paprika, and buffalo sauce. Simmer for 10 minutes.
- Add cream cheese in small chunks and stir until melted. Optionally, use an immersion blender for a smoother texture.
- Stir in rinsed white beans and chunks of cheddar cheese. Once melted, add shredded chicken and simmer until heated through.
- Stir in fresh cilantro before serving. Ladle into bowls and garnish with toppings.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding broth if needed.