Easy Buffalo Chicken Chili Recipe

Last month I tried out a buffalo chicken chili recipe on Pinterest and it quickly became both Michael and I’s favorite of all time soup recipe.  Fall is the time of year where I am always craving something warm and cozy and this bowl of heaven doesn’t disappoint. It has the right balance of spice and flavor and it only take 10 minutes to prep and uses basic ingredients.  This is the best to make this chili on a Sunday in the fall for football games or when its snowing outside and all you want to do is put on a big sweatshirt, cozy socks, and watch some Netflix.

I started finding this recipe all over Pinterest, but I made a few weeks to it to my own tasting.  My recipes makes about 10 servings and you can easily cut this recipes in half if you want. We love this recipes because it makes good leftovers.

This recipe is made using a crockpot, but you could easily make this on the stove.  I would just saute the chicken ahead of time.

Print Recipe

Buffalo Chicken Chili

Keyword

recipe, soup, tallblondebell

Prep Time

10

Cook Time

4-6 hours

Servings

Ingredients

• 2 lbs Chicken Breast uncooked
• 2 15 oz cans White Beans Drained and rinsed
• 3 14.5 oz cans Fire Roasted Tomatoes Drained
• 6 cups chicken broth I like my soups brothier, if you don’t you can get away with 4 cups
• 1-1 ½ cups buffalo wing sauce start with 1 cup and add more at end if needed
• 2 packs Ranch dressing mix
• 2-3 cups frozen corn can use canned
• 1-2 tsp onion powder or to taste
• 1-2 tsp garlic poweder or to taste
• 1-2 tsp celery salt or to taste
• 1-2 tsp dried cilantro
• 1/2 tsp salt I prefer pink Himalayan salt
• 8 oz Cream Cheese healthier option: take it out (still healthy with it)

Keyword recipe, soup, tallblondebell Prep Time 10 Cook Time 4-6 hours Servings Ingredients 2 lbs Chicken Breast uncooked 2 15 oz cans White Beans Drained and rinsed 3 14.5 oz cans Fire Roasted Tomatoes Drained 6 cups chicken broth I like my soups brothier, if you don’t you can get away with 4 cups 1-1 ½ cups buffalo wing sauce start with 1 cup and add more at end if needed 2 packs Ranch dressing mix 2-3 cups frozen corn can use canned 1-2 tsp onion powder or to taste 1-2 tsp garlic poweder or to taste 1-2 tsp celery salt or to taste 1-2 tsp dried cilantro 1/2 tsp salt I prefer pink Himalayan salt 8 oz Cream Cheese healthier option: take it out (still healthy with it)

Instructions

1. Start with putting the whole, uncooked chicken breasts, at the bottom of the crockpot
2. Add everything but the cream cheese and cilantro in the crockpot
3. Cook on high for 4 hours or low for 8 hours
4. After 3 hours take out chicken and shred it, Put chicken back in. Also add in cream cheese.
5. Cook all the ingredients for 1 more hours (making it 4 hours total on high or 8 hours on low)
6. Serve and top with cilantro and a baked loaf of sourdough bread.