Description
This Spicy Buffalo White Chicken Chili is a flavorful and hearty dish combining tender shredded chicken, creamy white beans, and a zesty buffalo sauce kick. Enhanced with poblano peppers, spices, and a blend of cheddar cheese, it’s perfect for a comforting meal whether made on the stovetop or in a crockpot.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 poblano peppers, seeded and chopped
- 4 cloves garlic, chopped
- 1 pound boneless skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 3/4 cup buffalo sauce
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
Spices and Herbs
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
Garnishes
- 1/2 cup fresh cilantro, chopped
- Avocado, for serving
- Extra cheddar cheese, for serving
- Greek yogurt or sour cream, for serving
Buffalo Sauce (optional homemade version)
- 1/2 cup hot sauce
- 1/2 cup olive oil or melted butter
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and poblano peppers and cook until fragrant, about 5 minutes. Stir in the garlic, dried parsley, chives, dill, smoked paprika, and a pinch each of kosher salt and black pepper. Continue cooking for an additional 5 minutes until very fragrant.
- Cook Chicken: Add the chicken breasts or thighs to the pot and stir in 4 cups of low-sodium chicken broth. Season with additional salt and pepper. Partially cover the pot and simmer on medium-low heat for about 20 minutes until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Set aside.
- Create Creamy Base: Stir the cream cheese into the pot’s broth mixture slowly, allowing it to melt smoothly into the liquid, creating a creamy texture.
- Combine Chili Ingredients: Return the shredded chicken to the pot. Add the drained white beans, buffalo sauce, salsa verde, and shredded cheddar cheese. Cook for another 5 to 10 minutes until the cheese is completely melted and all ingredients are heated through. Remove from heat and stir in the freshly chopped cilantro. If the chili is too thick, thin with additional broth as needed.
- Serve: Ladle the chili into bowls and top with your choice of Greek yogurt or sour cream, extra shredded cheddar cheese, sliced avocado, additional cilantro, and green onions if desired. Enjoy warm.
- Alternative Crockpot Method: In a crockpot, combine onion, poblano peppers, garlic, parsley, chives, dill, and smoked paprika. Add chicken and 4 cups broth along with cream cheese. Season with salt and pepper. Cook on low for 6-7 hours or on high for 4-5 hours. Shred the chicken with forks, stir in white beans, salsa verde, buffalo sauce, cheddar, and cilantro. Serve with optional toppings as described above.
Notes
- Buffalo Sauce: For a homemade buffalo sauce, mix 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 and mix well.
- Adjust the heat level by varying the amount of buffalo sauce depending on personal preference.
- Using thighs instead of breasts can add extra juiciness and flavor.
- For a thinner chili, add more chicken broth as necessary.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 70 mg
