Nobody wants Buffalo chicken soup pretending to be chili. That why I made this over and over until I got it right. This chili is thick, creamy, and built to hold up to all of your favorite toppings. The key is balancing the Buffalo sauce with a rich, seasoned base so you get plenty of heat without overpowering everything else in the bowl.
Pair this chili with my popular cornbread recipes like sweet honey cornbread or Southern cornbread (the classic version)!
Buffalo Chicken Chili Ingredients
- Olive Oil
- Garlic
- Onions
- Chicken Broth
- Chicken Breasts or Chicken Thighs
- Canned Black Beans
- Canned Chili Beans
- Canned Diced Tomatoes and Chilis
- Corn
- Better than Bouillon Chicken Flavor: This is totally optional, but will make the flavors pop!
- Ranch Dressing
- Chili Seasoning: I like to use a homemade blend of chili powder, cumin, salt, pepper, and red cayenne pepper, but a store-bought packet works, too.
How to Make Buffalo Chicken Chili
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened. Add the garlic and cook until fragrant.
- Build the Chili: Pour in the chicken broth. Add the chicken, black beans, chili beans, diced tomatoes and chilis, corn, optional Better Than Bouillon, and the chili seasoning. Stir everything together.
- Cook the Chicken: Bring the chili to a gentle boil, then reduce the heat to low and cover. Simmer for 15-20 minutes for chicken breasts or 20-25 minutes for chicken thighs, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the chili and stir.
- Add the Buffalo Flavor: Stir in the buffalo sauce and ranch dressing until well combined. Let the chili simmer uncovered for a few additional minutes so the flavors come together and the chili thickens.
- Taste and Serve: Taste the chili and adjust the seasoning as needed. If it's thicker than you like, add a little more broth. Serve warm with your favorite toppings.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Buffalo Chicken Chili Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Video
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions I like to use red or white onions.
- 2-3 garlic cloves minced
- ½ cup chicken broth
- 1 pound skinless chicken breasts
- 1 15.5 oz canned black beans Drained
- 1 15.5 oz canned chili beans or red beans (kidney) Drained
- 15.5 oz canned diced tomatoes and chilis Drained
- 1 teaspoon Better Than Bouillon Chicken Flavor Optional for flavor.
- ½ cup whole kernel corn I used frozen, drained canned corn also works.
- 2 tablespoons Ranch Dressing Adjust to taste.
- ½ cup Buffalo Sauce If you like your chili really spicy, add more.
Spices and Seasoning (Feel free to use a store-bought chili seasoning blend if you wish.)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper If spicy is preferred.
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened. Add the garlic and cook until fragrant.1 teaspoon olive oil, ½ cup diced onions, 2-3 garlic cloves
- Pour in the chicken broth. Add the chicken, black beans, chili beans, diced tomatoes and chilis, corn, optional Better Than Bouillon, and the chili seasoning. Stir everything together.½ cup chicken broth, 1 pound skinless chicken breasts, 1 15.5 oz canned black beans, 1 15.5 oz canned chili beans or red beans (kidney), 15.5 oz canned diced tomatoes and chilis , 1 teaspoon Better Than Bouillon Chicken Flavor, ½ cup whole kernel corn, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon red cayenne pepper, salt and pepper to taste
- Bring the chili to a gentle boil, then reduce the heat to low and cover. Simmer for 15-20 minutes for chicken breasts or 20-25 minutes for chicken thighs, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the chili and stir.
- Stir in the buffalo sauce and ranch dressing until well combined. Let the chili simmer uncovered for a few additional minutes so the flavors come together and the chili thickens.2 tablespoons Ranch Dressing, ½ cup Buffalo Sauce
- Taste the chili and adjust the seasoning as needed. Feel free to add more salt or more cayenne if you like it more spicy. If it's thicker than you like, add a little more broth. Serve warm with your favorite toppings.
Notes
- Adjust the amount of buffalo sauce used to fit your taste. Your first time making the recipe, you may start with ¼ cup of buffalo sauce, taste and then adjust as necessary.
- If you are a ranch lover, add more ranch. If you don't like ranch, omit it.
- You can use any canned beans you like. Here are options: Navy Beans, Kidney Beans, Great Northern Beans, and Chili Beans.
- The type of beans you use will impact how the chili looks. My chili has a browner look because of the black beans and red beans.
- Dried beans have a completely separate cooking time and will need to be cooked separately. Check out my Instant Pot Black Beans and Instant Pot Red Beans.
- You can also use a rotisserie chicken. You won't need to cook the chicken again if you use fully cooked chicken. Add the chicken at the end.
- Instead of making your own homemade chili seasoning, you can use a store-bought packet, if that's what you want.
- You can add cream cheese and Colby-Jack to give the chili a creamy and delicious texture.
-
Place the Instant Pot on the Saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
-
Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes and chilies, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
-
Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
-
When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
-
Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
-
Place the Instant Pot on the saute function. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Cook for 4-5 minutes until combined.
-
Add the onions, garlic, chicken, broth, Better than Bouillon, beans, diced tomatoes, and chilies, and chili seasoning to the slow cooker.
-
Cook on Low for 8 hours.
-
Remove the chicken, shred, and return it to the slow cooker. Add the buffalo sauce, ranch, frozen corn, salt, and pepper. Stir until combined.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
You really can't go wrong here so feel free to use your favorites. I like black beans and chili beans. This isn't really a creamy soup. I like to use Great Northern or navy beans in creamy chilis, but they will work here, too. Pinto beans are also good.
Skinless breasts or skinless chicken thighs work great. If you want to save time, grab a fully cooked rotisserie chicken. Shred the chicken and add it at the end. You don't need to re-cook the chicken.
The best way to get thick chili is to not go overboard with liquids. I only use 2 cups of broth in this recipe. The remaining liquid comes from the diced chilis and tomatoes, which will thicken as the chili simmers.
You can also increase the quantity of beans in your chili. Beans not only add thickness but also contribute to the overall heartiness of the dish. Mash some of the beans with the back of a spoon to release starch and help thicken the chili.
If your chili has a high liquid content, simmer it uncovered for an extended period. This allows excess moisture to evaporate, naturally thickening the chili.
My top pick is cream cheese. It gives the chili a thick, creamy texture and helps mellow out the heat and acidity from the Buffalo sauce. Use softened, full-fat cream cheese and stir it in toward the end.
You can also add some sour cream or plain Greek yogurt or even shredded cheese. Always at these at the end of the cooking process.
Buffalo Chicken Chili can be spicy, but you have a lot of control over the heat level. Most of the heat comes from the Buffalo sauce, so the brand and amount you use will make the biggest difference.
For a milder chili, start with less Buffalo sauce and add more to taste.
Cook the dish for 8 hours on Low. Remove the chicken shred, add the corn, buffalo sauce, and ranch.
Use your favorite prepared Buffalo wing sauce. Keep in mind that brands vary in heat and saltiness, so taste before adding additional salt or spicy seasonings.
I wouldn’t make an even swap. Buffalo sauce typically combines hot sauce with fat and other ingredients, giving it a richer, more balanced flavor. Straight hot sauce may make the chili taste overly acidic and spicy.
Yes. Chili is one of those dishes that tastes even better after the flavors have had time to come together. Store it tightly covered in the refrigerator and reheat when you’re ready to serve.
The chili will last in the fridge (tightly covered) for 3-4 days.
Reheat it gently on the stove over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth if the chili has thickened up in the refrigerator.
I love to freeze it using these freezer soup molds from Amazon. It will freeze for up to several months. I like to defrost it overnight in the fridge and then reheat.
What to Pair with Buffalo Chicken Chili
Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
Southern Classic Homemade Cornbread
Southern Cornbread Dressing
Topping Ideas
- Shredded Cheese
- Crumbled Blue Cheese
- Plain Greek yogurt or sour cream
- Jalapenos
- Cooked and Crumbled Bacon
- Sliced Avocado
- Tortilla Strips
- Cilantro
- Pickled red onion
More Chili Recipes
Instant Pot White Chicken Chili
Slow Cooker White Chicken Chili
Keto Low Carb Chili
Instant Pot Beef Chili
Pumpkin Chicken Chili
Sweet Potato Chili
Leftover Turkey Chili
Creamy Seafood Chili
Chili Cheese Fries
Slow Cooker Crockpot Chili Mac
Butternut Squash Chili
Creamy Stovetop White Chicken Chili
Taco Chili
More Buffalo and Hot Sauce Recipes
Buffalo Shrimp
Air Fryer Buffalo Wings
Buffalo Chicken Lettuce Wraps
Buffalo Chicken Soup
Air Fryer Buffalo Cauliflower
Keto Buffalo Chicken Dip
Nashville Hot Chicken Tenders
Buffalo Chicken Tenders
Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.
Krista says
OMG!!!! This is my new go to cold weather recipe! This is phenomenal!!!!!
staysnatched says
Yay! I'm so glad you enjoyed the chili.
Lisa Broder says
It’s a bit soupy for a chili!!
staysnatched says
Read the notes to the recipe. It includes instructions for thick chili.
Megan says
I want to confirm you are meaning the actual ranch dressing and not the seasoning used to make it? Thank you, excited to try this!
staysnatched says
Yes.
Ashley Merritt says
Bomb! New favorite chicken chili and so easy to make. Love that Brandi gives us so many different ways to make it based on our favorite cooking tools!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Mallory K says
It’s the first recipe I made by Brandi a year ago and I’ve been hooked ever since! It’s a flavor packed chili that will make you want to eat your leftovers. And I’m using my SouperCubes to freeze some of it too!
staysnatched says
I'm glad you enjoyed it!
Melissa says
“Unbelievable” to quote my mom tonight. So delicious and so easy. I didn’t have corn or ranch dressing so I omitted them …will definitely plan better next time but it’s still perfect. I may cut the broth in half as suggested also …thank you for your detailed notes!
staysnatched says
You're welcome. Good to hear.
Alyssa says
Made this for the first time tonight in the instant pot and it was soooooo good! Thank you!
staysnatched says
Awesome! I'm glad you enjoyed it.