There’s something about a warm, spicy bowl that just hits the spot, especially when it’s creamy and packed with flavor. This Creamy Buffalo Chicken Chili Recipe has quickly become one of my go-to comfort meals — it’s hearty, has just the right kick, and that luscious creamy broth keeps me coming back for more.

A large white pot filled with thick, creamy soup with visible chunks of corn, beans, and small pieces of tomato, all in a light brown broth. A golden spoon in the pot scoops some soup topped with two slices of bright red chili pepper and scattered green herbs. Crumbled white cheese and chopped green onions float on the surface of the soup. The pot rests on a black-and-white striped cloth on a white marbled surface, with a small white bowl of crumbled cheese partially visible in the background photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe
Top Tip
How to Serve Creamy Buffalo Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Buffalo Chicken Chili Recipe

Why You'll Love This Recipe

What really makes this dish shine is the balance between spicy Buffalo heat and that dreamy creaminess from the cream cheese. I remember the first time I made this, it felt like the perfect marriage of a cozy chili and a tangy buffalo wing sauce — satisfying in a way that’s both bold and comforting.

Rich Creamy Texture: Thanks to the cream cheese melting seamlessly into the chili, each spoonful is silky and indulgent.
Spicy Kick with Balance: The Frank's RedHot Buffalo Wings Sauce offers heat without overpowering, letting the other flavors shine.
Hearty and Filling: With tender shredded chicken, beans, corn, and veggies, this chili doubles as a wholesome meal you won't feel hungry after.
Make-Ahead Friendly: You can prep it in advance, and the flavors only deepen after a day or two—bonus for busy weeknights.

A white bowl with a brown rim is filled with thick creamy chili that is light brown with visible beans, corn, and bits of tomato. On top, there are three slices of bright green avocado neatly placed on the left side. To the right of the avocado, scattered light beige broken tortilla chips are layered with finely chopped green onions and cilantro. Five vibrant red slices of chili peppers with seeds show clearly on top, adding a bright touch. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface, with stray tortilla chip pieces and chopped herbs around it. In the background, there is a small white bowl with blue cheese crumbles. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Buffalo Chicken Chili Recipe has a specific role that contributes to the taste and texture. From smoky spices to hearty beans and silky cream cheese, here’s why these come together so beautifully.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, a half large yellow onion with bright golden layers, chopped celery stalks in fresh light green pieces, a whole red bell pepper with glossy skin and chopped chunks, four peeled garlic cloves, a small white ceramic bowl filled with white all-purpose flour, drained Great Northern beans showcasing plump creamy white beans in a small white ceramic bowl, a small white bowl of bright yellow sweet corn kernels, a small white bowl of creamy white creamed corn, a small white bowl of fire roasted diced tomatoes with vibrant red chunks and juices, a small white bowl filled with clear golden chicken broth, a small white bowl containing vivid orange-red buffalo wing sauce, cubes of soft cream cheese in white, a small white bowl with reddish-brown chili powder, another small white bowl with smoked paprika powder, a small white bowl with ground cumin powder, a small white bowl containing light beige dried oregano leaves, two whole clean eggs with smooth brown shells, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: Juicy and tender, they stay moist through cooking and shredding; you can also use rotisserie chicken to save time.
Yellow onion: Adds a sweet, savory base that mellows nicely when cooked.
Celery: Brings a subtle fresh crunch and earthy note.
Red bell pepper: Offers a mild sweetness and vibrant color.
Garlic: Intensifies flavor with its unmistakable aromatic punch.
Flour: Helps thicken the chili for that satisfying, stew-like consistency.
Great Northern beans: Creamy and mild, they bulk up the chili deliciously.
Sweet corn & cream style corn: Add bite and natural sweetness that balance the heat.
Fire roasted diced tomatoes: Impart a smoky depth with the natural acidity that brightens the dish.
Chicken broth: The flavorful liquid base that ties everything together.
Cornstarch: Used to create a silky texture without the heaviness of heavy cream.
Frank's RedHot Buffalo Wings Sauce: The star for that classic buffalo wing heat and tang.
Chicken bouillon: Gives an extra boost of savory umami.
Chili powder, smoked paprika, ground cumin, dried oregano, salt, and pepper: A balanced blend of spices that layers smoky warmth and fragrant earthiness.
Cream cheese: Softened and stirred in at the end for creamy richness that cools and complements the spicy sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Creamy Buffalo Chicken Chili Recipe is flexible, which means you can really make it your own. I often play around with the spice level or swap the chicken based on what I have in the fridge. Don’t hesitate to tweak it—it’s meant to feel like a hug in a bowl tailored to your taste buds.

Variation: Sometimes I ditch the chicken thighs and use shredded rotisserie chicken for a shortcut—equally delicious and super convenient.
Spice it up: Add extra Frank’s sauce or a dash of cayenne if you want that extra heat punch, especially if you’re sharing with heat lovers.
Dairy-free option: If you’re avoiding dairy, try stirring in coconut cream instead of cream cheese for a creamy texture with a subtle tropical twist.
Protein swap: Ground turkey or chicken breast works well if you prefer leaner meat—just adjust cooking times accordingly.

Step-by-Step: How I Make Creamy Buffalo Chicken Chili Recipe

Step 1: Sear the Chicken to Lock in Juiciness

Heat a couple tablespoons of oil in your large Dutch oven or heavy soup pot over medium-high heat. Pat your chicken thighs dry—that's key for a nice sear—and season with salt and pepper. Once the oil is hot, sear the chicken for about 2 minutes per side until golden brown. Don’t worry if it’s not cooked through yet; we’ll simmer it later. Removing the chicken and setting it aside helps build flavor in the drippings you’ll cook your veggies in.

Step 2: Build the Flavor Base with Veggies and Flour

Lower the heat to medium-low and melt butter with olive oil right in the chicken drippings. Toss in chopped onions, celery, and red bell pepper and cook for about 5 minutes until the onions soften up nicely. Add minced garlic and cook just 30 seconds—garlic turns bitter if overcooked here. Sprinkle the flour over the veggies and stir constantly for a full minute. This step is what thickens your chili so it’s perfectly textured later.

Step 3: Add the Main Ingredients and Simmer

Return the chicken thighs to the pot along with the beans, both kinds of corn, fire roasted diced tomatoes with their juices, Frank’s Buffalo sauce, chicken bouillon, and all the spices. In a separate cup, whisk cornstarch with 1 cup chicken broth and stir it in, then pour in the remaining broth. Cover the pot and bring to a boil, then uncover and reduce to a simmer. Let everything cook for 12 to 15 minutes, stirring often so nothing sticks, until the chicken is tender enough to shred.

Step 4: Shred Chicken and Finish with Cream Cheese

Carefully remove the chicken to a cutting board and shred it with two forks—don’t skip this step, as shredded chicken better absorbs the chili’s flavors. Stir the shredded chicken back into your pot, reduce heat to low, then add the softened cream cheese cubes. Stir gently until the cream cheese fully melts into a smooth, creamy broth, about 2 minutes. Taste and adjust salt, pepper, or Buffalo sauce to your heat preference.

Top Tip

Making a silky, balanced chili like this one is all about layering flavors and paying attention to texture. After preparing it a few times, these tips have made all the difference in my kitchen and I’m sure they’ll help you too.

Dry Chicken for Good Sear: Pat your chicken very dry before seasoning and searing to get that beautiful golden crust and deepen flavor.
Don’t Overcook Garlic: Add it after the veggies soften because garlic burns quickly and can lend bitterness.
Use Cornstarch Wisely: Mix it with a bit of broth first to prevent lumps and get a nice glossy finish.
Shred Chicken Off Heat: Removing the chicken to shred it keeps the meat tender instead of drying it out by overcooking.

How to Serve Creamy Buffalo Chicken Chili Recipe

Buffalo Chicken Chili - Serving Suggestion

Garnishes

I’m all about those finishing touches that elevate the experience. I love topping each bowl with crumbled blue cheese for that strong, creamy contrast to the spicy chili. Crushed tortilla chips add a satisfying crunch, and diced avocado cools things off beautifully. If you like fresh herbs, cilantro sprinkles on top add a pop of color and brightness. Sour cream is my secret way to mellow heat without losing that creamy comfort.

Side Dishes

For sides, I usually keep it simple with a fresh green salad to balance the richness. Cornbread or crispy garlic bread pairs perfectly for sopping up every last drop of chili. On game days, a big platter of crudités or nachos fits right in alongside this bold bowl.

Creative Ways to Present

Once, I served this creamy buffalo chicken chili in mini pumpkin bowls for a Halloween party — it was a total hit! You can also go rustic with bread bowl serves or use individual cast iron skillets for a cozy, restaurant-style presentation. Adding colorful garnishes like sliced jalapeños or pickled red onions always gets comments, too.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the chili cool to room temperature, then transfer it into airtight containers and pop them in the fridge. It keeps really well for about 3-4 days, and the flavors often intensify overnight, so reheating usually tastes even better the next day.

Freezing

This chili freezes brilliantly. I portion it out into freezer-safe containers or heavy-duty zip bags, label them with the date, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating for the best texture and flavor.

Reheating

I usually reheat leftovers gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Sometimes I add a splash of chicken broth if it feels too thick, which helps refresh the creamy texture. Microwave works too—just cover and stir halfway through to keep it even.

Frequently Asked Questions:

Can I make this Creamy Buffalo Chicken Chili Recipe in a slow cooker?

Absolutely! To use a slow cooker, sear the chicken and cook the veggies as directed, then transfer all ingredients except the cream cheese to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream cheese at the end until melted and creamy.

How spicy is this Buffalo Chicken Chili?

It has a noticeable but balanced heat thanks to Frank's RedHot Buffalo Wings Sauce. You can always adjust the spice by adding more sauce for extra kick or reducing it for a milder version that everyone will enjoy.

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast if you prefer leaner meat, but be careful not to overcook as breast meat dries out more easily. Keep an eye on cooking time and consider adding breast pieces later in the simmering to keep tenderness.

Is this recipe gluten-free?

Not as written because of the flour used to thicken the chili. You can easily make it gluten-free by swapping all-purpose flour for a gluten-free flour blend or cornstarch, adjusting amounts slightly to reach your desired thickness.

Final Thoughts

This Creamy Buffalo Chicken Chili Recipe is one of those dishes I’m always excited to make because it brings together bold spice, creamy comfort, and wholesome ingredients all in a single pot. It’s great for busy nights yet impressive enough for sharing with friends. I can’t recommend giving it a try enough—once you taste that velvety broth with just the right zing of Buffalo heat, I bet it'll become a favorite in your kitchen, too.