Description
This creamy Buffalo Chicken Chili is a bold twist on classic white chicken chili, packed with shredded chicken, beans, buffalo sauce, and melty cheese. It’s spicy, tangy, and ultra creamy—perfect for game day or cozy dinners.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 large jalapeño, diced (seeds removed for less heat)
- 3 garlic cloves, minced
- 4 cups chicken broth (halal)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 6 oz cream cheese
- 3/4 cup buffalo sauce (halal-certified)
- 8 oz sharp cheddar cheese, shredded
- 3 cups shredded chicken
- 1 (11 oz) can white beans, rinsed
- 1/4 cup fresh cilantro, chopped
- Salt, to taste
- Garnish: green onions, cheddar cheese, cilantro, sour cream, buffalo sauce
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook 7–8 minutes until soft.
- Add jalapeño and cook another 3–4 minutes.
- Add garlic and cook 1 minute, then immediately pour in chicken broth.
- Stir in pepper, paprika, salt, and buffalo sauce. Simmer 10 minutes.
- Add cream cheese in small chunks and stir until melted and creamy. (Optional: use immersion blender for extra smooth texture.)
- Add white beans and cheddar cheese, stirring until melted.
- Add shredded chicken and heat through for a few minutes.
- Stir in cilantro just before serving.
- Top with desired garnishes and serve hot.
Notes
- Use poblano pepper instead of jalapeño for a milder version.
- Replace cream cheese with heavy cream if preferred.
- Use pepper jack cheese for extra spice.
- Make sure buffalo sauce is halal-certified.
- Best served fresh but stores well for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Chili
- Method: Stovetop
- Cuisine: American