This award-winning buffalo chicken chili recipe is creamy, spicy, and has a little tang to it. Quick and easy, this perfect weeknight supper is sure to be a favorite!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken, chili
Servings: 9
Ingredients
1tbspolive oil
1tbspbutter
1cupchopped onion
1/2cupchopped celery
1tbspminced garlic
4cupschicken broth
1tspblack pepper
2tspchili powder
1tspground cumin
1tspsmoked paprika
3/4cupbuffalo sauce
3cupsshredded cooked chicken
215-ounce canswhite beans, drained and rinsed
115-ounce cansweet corn, drained
114.5-ounce canfire roasted tomatoes, undrained
8ouncescream cheese, cubed
2cups shredded cheddar cheese or Colby Jack cheese
salt to taste, optional
For serving: green onion, remaining shredded cheese, cilantro, sour cream, and/or buffalo sauce
Instructions
Heat the oil and butter in a large stock pan, then add the onion, celery, and garlic and cook for 4 minutes.
1 tbsp olive oil, 1 tbsp butter, 1 cup chopped onion, 1/2 cup chopped celery, 1 tbsp minced garlic
Add the broth and stir, then add the pepper, chili powder, cumin, and paprika, stirring until combined.
4 cups chicken broth, 1 tsp black pepper, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika
Stir in the buffalo sauce, then add the chicken, beans, corn, and tomatoes.
3/4 cup buffalo sauce, 3 cups shredded cooked chicken, 2 15-ounce cans white beans, drained and rinsed, 1 15-ounce can sweet corn, drained, 1 14.5-ounce can fire roasted tomatoes, undrained
Simmer for 20 minutes, then add the cream cheese and 1.5 cups of cheese. Stir until melted and add salt to taste, if desired.
8 ounces cream cheese, cubed, 2 cups shredded cheddar cheese or Colby Jack cheese, salt to taste, optional
Serve large bowls of chili with a sprinkle of cheese and your favorite toppings.
For serving: green onion, remaining shredded cheese, cilantro, sour cream, and/or buffalo sauce