Creamy Buffalo Chicken Chili

What You Will Need:

• Ground Chicken – I prefer using ground meat in chilis, but you can also use shredded or cubed chicken
• Buffalo sauce – my go-to brand for Buffalo sauce is Frank’s RedHot
• Vegetables – onions, celery, carrots, corn, and beans. I used white beans while photographing this recipe, but black beans and red kidney beans taste great in this chili as well.
• Rotel tomatoes – I prefer using the ‘fire roasted’ flavor for chili, but you can also use ‘original’ or any plain diced tomatoes.
• Cream Cheese – This is mixed in at this end to add creaminess and tone down some of the spice. You can use less if you would prefer a more pronounced spicy Buffalo flavor.

Let’s Make Creamy Buffalo Chicken Chili!

I love making Creamy Buffalo Chicken Chili when I’m craving a chili, but also want a different flavor profile. The Buffalo sauce makes this chili tangy and unique. This chili is simple to make and can be made quickly any night of the week.

First, get out the cream cheese so it can come to room temperature. In a large Dutch oven, brown the chicken with a little bit of olive oil. I usually don’t add oil while browning meat because meat is fatty enough, but chicken is so lean it needs a little assistance so it doesn’t burn or stick to the pot. Season the chicken with salt, pepper, garlic, and onion powder. Cook and break up the ground chicken for about 5 minutes. Pour into a colander and set aside.

Next, add onions, celery, and carrots to the Dutch oven with olive oil and butter. Cook on medium heat until vegetables are softened, about 5-8 minutes. Add Ranch seasoning mix and flour to the vegetables and cook for about one minute stirring frequently. The flour will allow the chili to thicken without having to cook it for a long time. Then add in chicken stock slowly and continue to stir/whisk so the flour doesn’t clump.

After all the chicken stock has been mixed in it is time to add the corn, beans, tomatoes, Buffalo sauce, and ground chicken back to the pot. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 20 minutes. Turn off the heat and slowly add in cubes of room temperature cream cheese. Stir chili until all cream cheese is melted. I love to top this chili with creamy, cooling blue cheese.

More Recipes to Try:

• Low-Carb Buffalo Chicken Bowl
• Low-Carb Spicy Stuffed Bell Pepper Soup
• Three Bean and Beer Chili
• Apple Chicken Skillet

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Creamy Buffalo Chicken Chili

Course: Chicken, Main Dish, SoupCuisine: AmericanDifficulty: EasyServings

8

servingsPrep time

10

minutesCooking time

30

minutesTotal time

40

minutes

Spice up your chili with bold new flavors! Buffalo sauce gives this chili a tangy spice.

Ingredients

• 1 pound ground chicken
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1 yellow onion, diced
• 3/4 cup carrots, chopped
• 3/4 cup celery, chopped
• 1 Tablespoon flour
• 1 packet Ranch seasoning mix
• 4 cups chicken broth
• 1/2 cup Buffalo sauce
• 15 ounce canned corn
• 15 ounce canned beans
• 10 ounce Rotel fire roasted tomatoes
• 8 ounce cream cheese, cubed and softened
• Optional toppings: blue cheese and scallions

Directions

• Take cream cheese out of the refrigerator to bring to room temperature.
• In a large Dutch oven, brown the chicken with a little bit of olive oil. Season the chicken with salt, pepper, garlic powder, and onion powder. Cook, breaking up the ground chicken for about 5 minutes. Drain into a colander and set aside.
• Add onions, celery, and carrots to the pot with olive oil and butter. Cook on medium-high heat until the vegetables are softened, about 5-8 minutes.
• Add Ranch seasoning mix and flour to the vegetables and cook on medium heat for about one minute stirring frequently. Then slowly add in chicken stock and continue to stir/whisk so the flour doesn’t clump.
• Add the corn, beans, tomatoes, Buffalo sauce, and ground chicken back to the pot. Bring to a boil then reduce heat to a simmer. Simmer uncovered for 20 minutes.
• Turn off the heat and slowly add in cubes of room temperature cream cheese. Stir chili until all cream cheese is melted.

Notes

• You can use any type of beans in this chili. I prefer using black beans or red kidney beans.
• Depending on the level of spice you want, you can add or subtract the amount of Buffalo sauce you use. Lowing the amount of cream cheese you add will increase the spice level.