This Creamy Buffalo Chicken Chili is the perfect twist on a white chicken chili recipe. It is perfectly spiced, creamy, and has the right amount of tang. This will be your new favorite Buffalo white chicken chili recipe!
8ouncesSharp Cheddar Cheese(or pepper or colby jack)
3cupsShredded Chicken(rotisserie or poached chicken)
1(11-ounce can)White Beans
1/4cupCilantro
Salt(to taste)
Garnish:
Green Onions, Cheese, Cilantro, Sour Cream, Buffalo Sauce
Instructions
Heat a large pot over medium heat. Add butter and chopped onion. Let it cook for about 7-8 minutes to allow the onion to soften. Add the jalapeno and cook for 3-4 minutes longer.
Add in garlic and cook for only 1 minute longer. Have the chicken broth ready to add so the garlic doesn't burn. Garlic can become bitter. Add in chicken broth, salt, pepper, paprika, and wing sauce. Let it simmer for about 10 minutes.
Add cream cheese. I suggest adding small chunks of cream cheese so it melts easier.If you want a creamier soup, I suggest using an immersion blender. This helps to make it extra creamy. I prefer to do this before adding the beans.
Add in white beans (make sure to rinse them!) and sharp cheddar cheese. Slice the cheese into chunks to allow for easier melting. Let the cream cheese and cheese melt and become creamy.Add in shredded chicken and heat for several minutes. Add in cilantro right before serving.
Top with sliced green onions, cheddar cheese, and fresh cilantro.
Notes
Substitutions
If you want to use a milder pepper, you can substitute poblano peppers. You can adjust the heat of a jalapeno by removing the seeds and inner membranes and only using the green pepper part.
You can use your favorite type of cheese. I suggest using medium or sharp cheddar cheese for the flavor. If you want extra spice, I suggest using pepper jack cheese.
Buffalo Sauce can also be called wing sauce.
Instead of cream cheese, you can use 1 cup of heavy cream.