When cooler temperatures roll around, there’s nothing better than a delicious hot bowl of chili! This zesty Buffalo Chicken Chili is so easy to throw together and it’s perfect for your family dinner or your next game day party. It’s loaded with chicken and over-the-top flavor!
There is nothing better than a one pot meal in my book. And a big pot of delicious chili ranks right up there.
This Buffalo Chicken Chili is a family and friend fave. Anything buffalo flavored and it’s a win at our house.
Why You’ll Love this Recipe
There is minimal prep time and clean up time for this recipe and everything is cooked in one large soup pot/Dutch oven.
This is a totally cozy, yet hearty family meal. It’s perfect served with some bread or biscuits on the side and a winner for game day.
Ingredients You’ll Need
- olive oil
- yellow onion
- celery
- garlic
- chili powder
- dried oregano
- cumin
- coarse kosher salt
- pepper
- low-sodium chicken broth
- canned Great Northern beans
- diced chopped green chiles
- diced fire roasted tomatoes
- Frank’s Red Hot Buffalo Sauce
- shredded chicken
- crumbled blue cheese (optional for topping)
If your market does not have pre-shredded chicken, you can just grab a roast chicken and remove the meat from the bones and shred yourself. That’s what I do and it’s so easy!
You’ll have extra meat because you only need 3 cups for the recipe, so just store it in an airtight container in your fridge and use it for snacking or salads.
Step-By-Step Instructions
The first step is to cook your onion and celery in the olive oil until translucent and a bit softened, followed by your minced garlic and spices.
The second step is to add your broth, beans, green chiles, diced tomatoes and buffalo sauce. You’ll mix until well combined and bring to a boil. Once the pot begins to boil, you’ll lower to a simmer and cook for 15 minutes.
The third step is to add your shredded chicken and continue to cook at a simmer until heated through. I mean, how easy if that? Three easy steps. I’ll take that on a busy night or any night really.
If you like things cheesy you can add some shredded cheddar or Monterey Jack cheese right to the soup pot and stir until melted.
You can also just serve the soup with a few bowls filled with blue cheese crumbles, shredded cheese, avocado and/or tortilla chips for topping.
You can also adjust the amount of buffalo sauce to your liking. Use what tickles your taste buds.
Hope this chili hits your table some time soon! I know you’ll love it!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below.
A Few Cook’s Notes for Buffalo Chicken Chili
I use Frank’s Red Hot Buffalo Sauce, but you can use your favorite buffalo sauce for this recipe. I also like Sweet Baby Ray’s Buffalo Sauce.
You can top your chili with some crumbled blue cheese, tortilla chips, avocado or some shredded Monterey Jack or chaddar cheese.
More Delicious Chili Recipes to Enjoy
Buffalo Chicken Chili
Print Recipe Pin RecipeIngredients
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion
- 2 stalks celery, chopped
- 3 cloves garlic, finely minced
- 1 Tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 4 cups low-sodium chicken broth
- 2 15.8-oz. cans Great Northern Beans, drained and rinsed
- 2 4-oz. cans diced green chiles, I used mild
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1/2 cup Frank's Red Hot Buffalo Sauce
- 3 cups shredded chicken
- blue cheese crumbles, shredded cheddar or Monterey Jack cheese, sliced avocado, tortilla chips, for topping, if desired
Instructions
- Add olive oil to a large soup pot/Dutch oven over medium high heat. Add onions and celery and cook 4-5 minutes, stirring often until slightly softened. Add minced garlic and spices and continue to cook for 1 minute.
- Add broth, beans, chiles, tomatoes and buffalo sauce and mix until well combined. Bring to a boil, then lower to a simmer and cook 15 minutes, stirring occasionally.
- Add your shredded chicken and continue to cook at a simmer until heated through. Season to taste with salt and pepper. Serve in bowls topped with crumbled blue cheese, shredded cheese, avocado and/or tortilla chips, if desired.
Wow, anything Buffalo makes me happy. When you add chili to that, I grab my fork or spoon! It really is great, tasty and pretty healthy! Thanks again Mary Ann!
Mr Picky
Glad you loved it Mr. Picky! Lol!