Buffalo chicken is one of my favorite flavor combinations, and I've been wanting to incorporate it into a soup for a while. Soup season is finally upon us, so I tried it last week and the result is SO. GOOD. This buffalo chicken chili has all of the flavors you love in a basket of buffalo wings, but in white chili form. I loaded it with chicken, cannellini beans, carrots, celery, buffalo sauce, peppers, and cheddar cheese, so it's full of flavor. Best of all, I made it in one pot and it comes together in about 30 minutes.
Perfect for really cold game days. Or any day.
Here's what you'll need for this one-pot buffalo chicken chili.
- Chicken breast or chicken breast tenderloins ($5.00)
- Sweet Onion ($1.00)
- Carrots ($0.82)
- Celery ($1.38)
- Jalapeño ($0.41)
- Lime ($0.28)
- Garlic ($0.46)
- Chicken broth ($1.33)
- Cannellini beans ($1.24). These are also called white kidney beans. They're similar to great northern beans or navy beans, but have a slightly smoother texture.
- Canned chopped green chiles ($0.76)
- Frank's RedHot sauce ($2.83). You can buy this at any grocery store, but I also linked it here. If you prefer a different buffalo-style hot sauce, feel free to use that.
- Cream cheese ($1.12). As much as I love the reduced-fat version, this recipe works best with full-fat cream cheese.
- Cheddar cheese ($1.86). Buy a block of cheddar cheese and grate it yourself--it melts so much creamier than pre-grated cheese.
- Typical fridge and pantry ingredients: Oil, salt, black pepper, garlic powder, onion powder, mustard powder, dried parsley, dried dill, ground cayenne
Excluding the typical pantry and fridge ingredients, the ingredients for this buffalo chili cost around $18.49, or about $3.08 per serving.
Here's how you make it.
Heat a large pot or dutch oven over medium heat. Add oil, onions, carrots, celery, and jalapeños. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add minced garlic and cook for about a minute, until fragrant.
Next, add chicken broth, water, salt, black pepper, garlic powder, onion powder, mustard powder, dried parsley, dried dill, and ground cayenne. Allow the mixture to come to a boil, then add chicken and cover with a lid until the chicken is cooked through, about 10 minutes.
Once the chicken is done, remove it from the pot and shred it with two forks. Set it aside.
Add softened cream cheese to a bowl and slowly add small amounts of the hot soup, stirring as you add it. Keep adding soup until the cream cheese is melted and the mixture is creamy. Then add the to the pot. This step prevents the cream cheese from curdling in the hot soup.
Add chicken, cannellini beans, green chiles, Frank's RedHot sauce, lime juice, and cheddar cheese to the pot. Cook until the cheese has melted and everything is combined, then serve!
I top this soup with a dollop of sour cream, fresh cilantro, cracked black pepper, and sliced avocado, but that's all optional. You do you.
If you like this, you should also try...
- Creamy Cauliflower and Baked Potato Soup
- One-Pot Creamy Turkey Lasagna Soup
- One-Pot Cajun Chicken Pasta
One-Pot Buffalo Chicken Chili
This buffalo chicken chili has all of the flavors you love in a basket of buffalo wings, but in white chili form. It's loaded with chicken, cannellini beans, carrots, celery, buffalo sauce, peppers, and cheddar cheese. Best of all, it's made in one pot and comes together in about 30 minutes.
6
servings5
minutes25
minutes490
kcal30
minutesPrevent your screen from going dark!
Ingredients
1 tablespoon 1 oil (we use avocado oil)
1 1 onion, diced
2 2 carrots, diced
2 2 celery stalks, diced
1 1 jalapeno, diced
2 cloves 2 garlic, minced
32 ounces 32 chicken broth
4 cups 4 water
½ teaspoon ½ salt
½ teaspoon ½ black pepper
¼ teaspoon ¼ garlic powder
¼ teaspoon ¼ onion powder
¼ teaspoon ¼ mustard powder
¼ teaspoon ¼ dried parsley
⅛ teaspoon ⅛ dried dill
⅛ teaspoon ⅛ ground cayenne
1.5 pounds 1.5 chicken breasts or chicken breast tenderloins
4 ounces 4 cream cheese, softened
2 2 15.5 ounce cans of cannellini beans
4 ounces 4 canned chopped green chiles
½ cup ½ Frank's RedHot sauce (or your favorite buffalo-style hot sauce)
Juice of Juice of half a lime
1.5 cups 1.5 sharp cheddar cheese, grated
Directions
- Heat a large pot or dutch oven over medium heat.
- Add oil, onions, carrots, celery, and jalapeños. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add minced garlic and cook for about a minute, until fragrant.
- Add chicken broth, water, salt, black pepper, garlic powder, onion powder, mustard powder, dried parsley, dried dill, and ground cayenne. Allow the mixture to come to a boil, then add chicken and cover with a lid until the chicken is cooked through, about 10 minutes.
- Once the chicken is done, remove it from the pot and shred it with two forks. Set it aside.
- Add softened cream cheese to a bowl and slowly add small amounts of the hot soup, stirring as you add it. Keep adding soup until the cream cheese is melted and the mixture is creamy. Then add to the pot.
- Add chicken, cannellini beans, green chiles, Frank's RedHot sauce, lime juice, and cheddar cheese to the pot. Cook until the cheese has melted and everything is combined, then serve!
- Optional: top with a dollop of sour cream, fresh cilantro, cracked black pepper, and sliced avocado.
Notes
- Cannellini beans are also called white kidney beans. They're similar to great northern beans or navy beans, but have a slightly smoother texture.
- Buy a block of cheddar cheese and grate it yourself--it melts so much creamier than pre-grated cheese.
- As much as I love reduced-fat cream cheese, this recipe works best with full-fat cream cheese.
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