Description
Buffalo Chicken Chili is the creamy, spicy, flavorful recipe you need. This stovetop chili recipe is so easy to make and it’s incredibly delicious!
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 jalapeño peppers, diced
- 2 boneless, skinless chicken breasts (about 1½ pounds)
- 1 can (14.5 ounces) diced fire-roasted tomatoes
- 1 cup low-sodium chicken stock
- ½ cup Frank’s RedHot Sauce
- 1 tablespoon ground chili powder
- 2 teaspoons ground cumin
- 2 cans (31 ounces total) cannellini beans, drained and rinsed
- 4 ounces cream cheese, cubed
- Kosher salt and freshly ground black pepper, to taste
- Optional: tortilla strips, sliced celery, sour cream, blue cheese crumbles
Instructions
- Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the onion and jalapeños and sauté for about 5 minutes until softened.
- Add the chicken breasts, fire-roasted tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 25 minutes or until the chicken is fully cooked.
- Remove the chicken and shred it with two forks into bite-sized pieces.
- Return the shredded chicken to the pot. Add the cannellini beans, cream cheese, salt, and pepper.
- Cook for 5–10 minutes, stirring occasionally, until the cream cheese is melted and everything is heated through.
- Serve with your favorite toppings such as tortilla strips, celery, sour cream, or blue cheese crumbles.
Notes
- For a milder chili, reduce the hot sauce to ¼ cup and remove the jalapeño seeds.
- For extra heat, keep the jalapeño seeds and use the full amount of hot sauce.
- Chicken thighs can be substituted for chicken breasts.
- Instead of cream cheese, use 1 cup heavy cream for a richer texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.