Buffalo Chicken Chili

5 from 1 vote

This version of chicken chili combines the flavors of creamy white chicken chili with classic buffalo chicken!

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Soup

Cuisine: American

Keyword: chicken chili recipe

Servings: servings

Calories: 317kcal

1 Tbsp olive oil
1 Tbsp unsalted butter
1 large yellow onion diced
2 stalks celery diced
5 cloves garlic minced
1 1/2 lbs. boneless skinless chicken breasts each breast cut into about 3 pieces
15 oz can great northern beans drained and rinsed
28 oz can fire-roasted diced tomatoes UNdrained
4 oz can diced green chiles drained
2 cups reduced sodium chicken broth
1/2 cup buffalo wing sauce I use Frank's Red Hot wing sauce
3 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
4 oz cream cheese softened and cubed
1/2 cup sour cream or plain Greek yogurt

Heat a large dutch oven (I use a 6 quart) over MED heat. Once hot, add the olive oil and butter, then the onion and celery.
Cook for about 5 minutes, stirring occasionally, or until softened. Add garlic and cook about 30 more seconds.

Add the chicken breast pieces to the pot, then top with the beans, diced tomatoes, green chiles, chicken broth, buffalo wing sauce, chili powder, cumin, oregano, salt, and pepper.
Stir well, then bring to a low boil. Once boiling, reduce the heat to MED LOW and simmer uncovered about 20-25 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pot.

Use tongs to remove chicken pieces to a bowl, plate, or cutting board. Use two forks to shred the chicken, and set aside for a bit.

Add the cream cheese to a small mixing bowl. Use a ladle to add a few ladlefuls of the broth to the mixing bowl, and whisk until smooth. Stir in sour cream.
Pour cream cheese/sour cream mixture to the dutch oven and return the shredded chicken to the pot, and stir well to combine.

I've estimated this recipe serves about 8, but please feel free to divide it into as many servings as you'd like.
Boneless skinless chicken thighs can be used in place of chicken breasts.

Add all ingredients (except the cream cheese, sour cream, and garnishes) to slow cooker.
Stir, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4.
Remove chicken to a bowl and shred.
Add cream cheese to a small mixing bowl, and add a ladle or two of the liquid from the slow cooker. Whisk until smooth, then stir in sour cream.
Return chicken to slow cooker, and pour in cream cheese mixture.
Serve with desired toppings.

On "saute" mode, add the olive oil and butter to the pot. Cook for several minutes, until softened. Add garlic and cook about 30 seconds.
Turn off "saute" mode, then top with the chicken breast pieces, beans, diced tomatoes, green chiles, chicken broth, wing sauce, chili powder, ground cumin, dried oregano, salt, and pepper.
Stir, just to move around the seasonings into the mixture.
Secure Instant Pot lid, making sure it’s set to “sealing”. Select Manual or Pressure cook and use the +/- buttons to select 15 minutes.
When timer beeps and pressure cooking is complete, perform a quick release by carefully moving the valve to “venting”. When the pin drops, remove lid.
Remove chicken and shred.
Add cream cheese to a small mixing bowl, and add a ladle or two of the liquid from the slow cooker. Whisk until smooth, then stir in sour cream.
Return chicken to instant pot, and pour in cream cheese mixture.
Serve with desired toppings.