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featured buffalo chicken chili

Buffalo Chicken Chili Recipe

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 474kcal
Author: Becky Hardin
Buffalo Chicken Chili is the creamy, spicy, flavorful recipe you need. This stovetop chili recipe is so easy to make and it's so delicious!
Print Recipe


  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 2 jalapeño peppers diced (seeds removed for a milder chili)
  • 2 boneless, skinless chicken breasts (1½ pounds)
  • 14.5 ounces diced fire-roasted tomatoes (1 can)
  • 1 cup low-sodium chicken stock
  • ½ cup Franks RedHot Sauce (see note)
  • 1 tablespoon ground chili powder
  • 2 teaspoons ground cumin
  • 31 ounces cannellini beans drained and rinsed (2 cans)
  • 4 ounces cream cheese cut into cubes (½ brick)
  • Kosher salt and freshly ground black pepper to taste

For Serving (Optional)

  • Tortilla strips
  • Sliced celery
  • Sour cream
  • Blue cheese crumbles


  • Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.
    1 tablespoon vegetable oil, 1 onion, 2 jalapeño peppers
  • Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.
    2 boneless, skinless chicken breasts, 14.5 ounces diced fire-roasted tomatoes, 1 cup low-sodium chicken stock, ½ cup Franks RedHot Sauce, 1 tablespoon ground chili powder, 2 teaspoons ground cumin
  • Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream cheese, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.
    31 ounces cannellini beans, 4 ounces cream cheese, Kosher salt and freshly ground black pepper, Tortilla strips, Sliced celery, Sour cream, Blue cheese crumbles



  • Hot Sauce: For a milder chili, use ¼ cup hot sauce.
  • For a spicier chili, leave in the jalapeno seeds and use ½ cup hot sauce.
  • You can also substitute chicken thighs for the breasts.
  • In place of cream cheese, you can also use 1 cup heavy cream.
  • Nutritional information does not include optional ingredients.


Calories: 474kcal | Carbohydrates: 45g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1699mg | Potassium: 666mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1556IU | Vitamin C: 36mg | Calcium: 224mg | Iron: 7mg