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Buffalo Chicken Chili
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Upgrade game day with Buffalo Chicken Wing Chili topped with sour cream, tortilla chips, green onions, cheese, and extra buffalo sauce. Includes slow cooker and Instant Pot instructions for convenience.
Ingredients:
  • 2 boneless, skinless chicken breasts (1 1/2 pounds)
  • 2 14.5-ounce cans diced fire-roasted tomatoes
  • 1 7-ounce can diced fire-roasted green chiles
  • 1 cup unsalted or low-sodium chicken stock
  • 3/4 cup buffalo wing sauce, plus more for serving
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • Salt and ground black pepper
  • Sour cream, crumbled blue cheese, diced green onion, and tortilla chips, for serving
Instructions:
  • Prepare the soup by combining chicken, tomatoes, chiles, chicken stock, buffalo wing sauce, chili powder, and cumin in a large pot or Dutch oven. Bring to a boil, then simmer gently over medium heat until the chicken is fully cooked, approximately 25 minutes.
  • Remove the chicken breasts from the pot and shred using two forks. Add the shredded chicken and beans back to the pot and cook until the beans are warmed through, around 5 minutes.
  • Adjust seasoning and present: Sample the chili and season with salt, pepper, and extra buffalo wing sauce to your liking. Ladle the chili into bowls and top with sour cream, crumbled blue cheese, diced green onions, tortilla chips, or any other preferred toppings. Enjoy! If you loved the recipe, please consider rating it and leaving a comment.

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