This cozy, zesty Buffalo Chicken Chili is a weeknight winner. It’s warm, nourishing, and sings with buffalo hot sauce in every bite. Perfect for game day or a comforting family dinner, this chili is easy to make in one pot and actually improves when made ahead, so leftovers are a real treat.
Reasons To Love Buffalo Chicken Chili
Few things feel cozier than a steaming bowl of chili. This version combines shredded chicken, vegetables, beans and a tangy buffalo kick for a satisfying, balanced meal. It’s hearty enough to serve as the main course and adaptable enough to dress up for guests or keep simple for a busy weeknight.
The recipe comes together quickly and pairs beautifully with crunchy tortilla chips and a sprinkle of melted cheddar. You can make it on the stovetop or finish in a slow cooker, and it stores well in the refrigerator or freezer for easy reheating later.
Ingredient Notes
Full ingredient amounts are listed in the recipe card further down.
- Yellow onion: Mild and aromatic, a great base for the chili.
- Green pepper: Adds freshness and texture. Use a jalapeño for extra heat if you like.
- Celery: Offers subtle crunch and flavor; carrots can be added for sweetness and color.
- Butter: Helps sauté the vegetables and adds a rich finish.
- Seasonings: Salt, pepper, garlic powder and smoked paprika build depth.
- Chipotle peppers in adobo: Provide a smoky, slightly spicy layer—use sparingly to taste.
- Chicken broth: Low-sodium broth lets you control the salt level while keeping the chili flavorful.
- Canned tomatoes: Contribute acidity and body to the broth.
- Buffalo hot sauce: Franks RedHot or a similar sauce brings that classic buffalo flavor.
- White beans: Cannellini or great northern beans add fiber and extra protein.
- Shredded chicken: Rotisserie chicken is convenient; grilled or home-cooked shredded chicken reduces sodium.
- Garnishes: Fresh cilantro, green onions, shredded cheddar, sliced avocado or a dollop of sour cream are all excellent finishing touches.
Steps To Make This Recipe
Below is a simple overview of how to prepare the chili. The printable recipe card contains the full ingredient list and exact measurements.
- Sauté the vegetables: Heat olive oil in a large soup pot and cook the diced onion, bell pepper, celery (and carrots if using) until softened, about 3–4 minutes.
- Add seasonings and aromatics: Stir in salt, pepper, garlic powder and smoked paprika, then add the butter and the chipotle in adobo for smoky depth.
- Combine liquids and proteins: Pour in the chicken broth, buffalo hot sauce, canned tomatoes and drained white beans, then stir in the shredded chicken.
- Simmer and serve: Bring the chili to a simmer and cook until the chicken is heated through and flavors meld. Serve hot with your preferred toppings—cheddar, cilantro, green onions and tortilla chips are favorites.
What To Serve With Buffalo Chicken Chili
This chili is filling on its own, but you can serve it with bright or crunchy sides to round out the meal. Good options include Avocado Caesar Salad, Charred Broccoli Salad or a simple Kale Slaw. Tortilla chips, crusty bread or a side of steamed rice all work well to soak up the sauce.
Recipe Tips
- Add veggies you like: Carrots, different colored bell peppers or extra celery are all welcome additions.
- Reduce sodium: Use low-sodium broth and cook and shred your own chicken instead of using rotisserie. Remember that hot sauce can be salty, so adjust salt to taste.
- Other toppings: Sliced avocado, sour cream or a sprinkle of chopped cilantro will add creaminess and brightness.
- Slow cooker method: Sauté the vegetables first, then add everything to the crockpot and cook on high for about 2 hours. If you start with raw chicken breasts or thighs, place them on the bottom and cook 4 hours or until the chicken is tender enough to shred.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Other Soups To Enjoy
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Marry Me Chicken Soup
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Creamy Chicken Taco Soup
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Buffalo Chicken Chili
Bailey Rhatigan
Equipment
- Large soup pot
Ingredients
- 1 tsp olive oil
- ½ medium yellow onion, diced
- 1 cup celery, diced (carrots work great too)
- 1 small green bell pepper, diced (jalapeño will also work)
- tsp each salt & pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 Tbsp butter
- 1 Tbsp chipotle peppers in adobo
- 3 cups chicken broth, low sodium
- ⅓ cup buffalo hot sauce
- 1 (15 oz) can white beans, rinsed and drained
- 1 (15 oz) can diced tomatoes
- 3–4 cups shredded chicken (rotisserie or cooked and shredded)
- ¼ cup green onions, diced
- Fresh cilantro, chopped
- Shredded cheddar for serving (optional)
Instructions
- In a large soup pot, heat the olive oil over medium-high. Add the diced onion, peppers and celery (and carrots if using). Sauté for 3–4 minutes or until the vegetables begin to soften and sweat.
- Add the salt, pepper, garlic powder and smoked paprika; stir to combine. Stir in the butter and chipotle peppers in adobo.
- Pour in the chicken broth, buffalo hot sauce and diced tomatoes. Add the drained white beans and shredded chicken, stirring until everything is evenly combined.
- Bring to a simmer and cook a few minutes until the chicken is warmed through and flavors are melded. Ladle into bowls and top with shredded cheddar, cilantro, green onions and tortilla chips if desired. Enjoy hot.
Notes
- Vegetable swaps: Add carrots or different colored bell peppers for extra color and sweetness.
- Lower sodium: Use low-sodium broth and homemade shredded chicken. The hot sauce contributes saltiness, so taste before adding extra salt.
- Toppings: Sliced avocado or a spoonful of sour cream add a creamy contrast to the spicy broth.
- Crockpot option: Sauté the vegetables first, then transfer them and all other ingredients to the slow cooker. Cook on high for about 2 hours. If starting with raw chicken, place the chicken on the bottom, add other ingredients on top and cook 4 hours or until the chicken can be shredded easily.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 257 kcal
Carbohydrates: 6 g | Protein: 31 g | Fat: 12 g
Nutrition information is an approximation.