Description
This Spicy Buffalo White Chicken Chili is a hearty, flavorful twist on traditional chili, combining tender shredded chicken with creamy white beans and a spicy buffalo sauce. Perfectly seasoned with smoked paprika, fresh herbs, and poblano peppers, this chili offers a rich and creamy texture thanks to cream cheese and cheddar, making it a comforting and spicy meal ideal for chilly days.
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, chopped
Herbs and Spices
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
Protein and Liquids
- 1 pound boneless skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
Additional Ingredients
- 1 can white beans, drained
- 3/4 cup buffalo sauce
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
For Serving
- Avocado slices
- Additional shredded cheddar cheese
- Greek yogurt or sour cream
- Fresh cilantro and green onions, for garnish
Instructions
- Prepare vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and poblano peppers and cook until fragrant and softened, about 5 minutes. Stir in the chopped garlic, dried parsley, dried chives, dried dill, smoked paprika, and season with kosher salt and black pepper. Continue cooking for another 5 minutes until very fragrant.
- Simmer the chicken: Add the boneless skinless chicken breasts or thighs to the pot. Pour in 4 cups of low-sodium chicken broth and season with salt and pepper to taste. Partially cover and let simmer over medium-low heat for about 20 minutes, or until the chicken is cooked through and tender.
- Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks until finely pulled apart.
- Incorporate cream cheese and mix: Stir the room temperature cream cheese into the broth until smooth, allowing it to slowly melt and incorporate fully into the chili base.
- Add remaining ingredients: Return the shredded chicken to the pot. Stir in the drained white beans, salsa verde, buffalo sauce, and shredded cheddar cheese. Cook for an additional 5 to 10 minutes over low heat, stirring occasionally, until the cheese has melted completely and the chili has thickened to your liking. Remove from heat and stir in the fresh chopped cilantro. If the chili appears too thick, thin it out by adding extra chicken broth as needed.
- Serve: Ladle the hot chili into bowls and top as desired with dollops of Greek yogurt or sour cream, additional shredded cheddar cheese, fresh avocado slices, cilantro, and green onions. Serve immediately and enjoy the spicy, creamy flavors.
Notes
- Buffalo Sauce: For homemade buffalo sauce, combine 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and 1/2 teaspoon each of onion powder, garlic powder, salt, and pepper in a glass jar or measuring cup. Mix well before using.
- Adjust heat levels by varying the amount of buffalo sauce.
- Use chicken thighs for more tenderness and richer flavor, or chicken breasts for a leaner option.
- Slow cooking in a crockpot is an excellent alternative method for enhanced flavor and ease.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
