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This cozy zesty Buffalo Chicken Chili is a weeknight out try. It’s warming, nourishing and has buffalo hot sauce in each bite. It’s also a game day favorite and I can promise you the family will want seconds. You can easily make this a one pot meal, and make it ahead of time – it gets better and better.
Reasons To Love Buffalo Chicken Chili
Nothing says cozy like a spicy, warm bowl of chili. But when we do it with chicken, veggies and a kick of hot sauce – HELLO!!! This is a favorite in my house. We eat it for dinner or serve it for Sunday football.
You will love how easy it is to throw together and served with some crunchy tortilla chips and a pinch of melted cheese its over the top yum.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Yellow Onion.
- Green Peppers. I also use a jalapeño for some spice but this is optional.
- Celery. This adds some flavor and crunch. I often times will also add a little chopped carrot too. This is optional.
- Butter. This adds a nice flavor and sautés the veggies.
- Seasonings. salt, pepper, garlic powder, smoky paprika
- Chipotle Peppers In Adobo. This adds such a deep smoky flavor.
- Chicken Broth. I always use low sodium.
- Canned Tomatoes. This adds more deep flavor to the broth.
- Buffalo Hot Sauce. I use franks red hot!
- White Beans. This add fiber and extra protein.
- Shredded Chicken. I use rotisserie but to cut down on the sodium, make your own chicken breasts and shred it up.
- Cilantro & Green Onions. for topping as a garnish. I also serve it with tortilla chips and a pinch of cheddar cheese but this it all optional!
Steps To Make This Recipe
Ready to cook up this Buffalo Chicken Chili? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Sauté the veggies. This softens them and brings the flavors together.
- Step Two. Add in the flavorful components like chipotle adobo and tomatoes.
- Step Three. Add the broth, hot sauce, and shredded chicken. Let it simmer together for a few minutes to bring the chicken to temperature.
- Step Four. Serve it nice and hot, garnish with shredded cheese, cilantro, green onions and tortilla chips.
What To Serve With Buffalo Chicken Chili
This meal is filling and satisfying. If you want to serve it up with an appetizer or a side dish I have you covered. Avocado Caesar Salad, Charred Broccoli Salad, Kale Slaw all make a wonderful side or app.
Recipe Tips
- Add veggies you like! Carrots or other colored bell peppers pair great in the soup.
- If you want to cut back on sodium, use low sodium broth, and use grilled chicken instead of rotisserie chicken. The hot sauce adds a lot of sodium so you wont miss out on flavor.
- Other toppings to consider, sliced avocado or sour cream make for a wonderful creamy topping.
Other Soups TO Enjoy
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Marry Me Chicken Soup
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Healthy French Onion Soup
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Black Bean Soup
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Creamy Chicken Taco Soup
Buffalo Chicken Chili
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 adobe
- 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
- ¼ cup green onions, diced
- fresh cilantro, chopped
- shredded cheddar
Instructions
- In a large soup pot, add the olive oil. Combine the diced onion, peppers and celery (and carrots if using). Sauté for about 3-4 minutes on medium high heat or until the veggies are sweating.
- Add in the seasonings, mix well. Add in the butter, broth, hot sauce, chipotle, tomatoes, beans and chicken.
- Bring everything to a simmer, once the chicken is heated through, ladle into bowls add toppings and enjoy.
Notes
- Add veggies you like! Carrots or other colored bell peppers pair great in the soup.
- If you want to cut back on sodium, use low sodium broth, and use grilled chicken instead of rotisserie chicken. The hot sauce adds a lot of sodium so you wont miss out on flavor.
- Other toppings to consider, sliced avocado or sour cream make for a wonderful creamy topping.
- To make in the crockpot, sauté the veggies and then add them and everything else to the bowl of the crockpot and cook on high for about 2 hours. If using raw chicken thighs or breasts, add them to the bottom of the crockpot, add everything on top and cook for 4 hours or uuntil chicken is cooked through and can be shredded.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is Matts Fave soup! Hope you all love it