Buffalo Chicken Chili
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless
skinless chicken breasts, cut into 3/4-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon lemon pepper
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
from 1 medium onion
- ½ cup chopped celery
from 3 small stalks
- 1 tablespoon chopped garlic
from 2 garlic cloves
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ½ cup buffalo-style hot sauce
such as Frank’s RedHot Buffalo Wings Sauce
- 2 cans shoepeg white corn
undrained, 11-oz.
- 1 can navy beans
drained and rinsed, 15-oz.
- 1 can fire-roasted diced tomatoes
drained, 14.5-oz.
- 2 ounces cream cheese
cut into cubes
- 1 pkg. blue cheese crumbles
4-oz.
- Celery leaves
torn
Directions
- 1
Heat olive oil in a large Dutch oven over medium-high. Season chicken with salt and lemon pepper; add to Dutch oven, and cook, stirring often, until chicken is lightly browned and almost cooked, 6 to 8 minutes. Using a slotted spoon, transfer chicken to a plate, and set aside. Do not wipe Dutch oven clean.
- 2
Add butter to Dutch oven, and melt over medium-high. Add onion, celery, and garlic; cook, stirring often, until onion and celery begin to soften, about 4 minutes. Add flour, and cook, stirring often, 30 seconds. Add chicken broth, stirring and scraping to loosen any browned bits from bottom of Dutch oven, and bring to a boil. Boil, stirring constantly, until broth thickens slightly, about 5 minutes.
- 3
Stir in buffalo sauce, corn, beans, and tomatoes; bring to a boil over medium-high. Boil, stirring often, 8 minutes. Add reserved chicken and any accumulated juices on plate, and cook, stirring often, until chicken is cooked through, about 5 minutes.
- 4
Add cream cheese cubes, and cook, stirring until cream cheese is melted and mixture is thickened and well combined, about 3 minutes. Serve chili topped with blue cheese crumbles and celery leaves.
Buffalo Chicken Chili
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About this Recipe
Craving the bold kick of buffalo chicken but with the comforting warmth of a hearty chili? This Buffalo Chicken Chili masterfully combines two of the best foods into one ultimate dish, delivering incredible flavor that feels both familiar and exciting, perfect for any cold night.
Our test kitchen's commitment to flavor shines in this recipe. The genius lies in blending savory chicken and robust vegetables with a unique, subtly spiced buffalo flavor. Cream cheese enriches the broth, lending a delightful creaminess that beautifully balances the tang from lemon pepper, setting this chili apart from any you've tried and making it one of the best soups we've created.
Prepare for a truly satisfying bowl that promises warmth and flavor in every spoonful. You'll find a hearty chili brimming with tender, juicy chicken pieces and an array of vibrant vegetables, including naturally sweet shoepeg white corn and creamy navy beans that add lovely texture. Each spoonful offers a complex flavor profile: the gentle warmth of buffalo spice, a delightful tang from lemon pepper, all harmoniously balanced by the rich, savory broth made extra luscious with cream cheese. It's a robust yet perfectly balanced experience, designed to warm you from the inside out and leave you craving more.
While the core flavors of this Buffalo Chicken Chili are perfectly balanced, you can easily tailor it to your liking. The amount of buffalo-style hot sauce can be adjusted to achieve your preferred level of heat, from a subtle hint to a more pronounced kick. Don't forget to elevate each bowl with a generous sprinkling of blue cheese crumbles and fresh celery leaves for that classic buffalo finish.
This versatile chili is ideal for a comforting dinner on a cold night, a crowd-pleasing addition to any potluck, or a robust dish for your next tailgate gathering. Serve it alongside crisp carrot and celery sticks, crunchy tortilla chips, or warm jalapeño cornbread sticks to complete the meal.