Some recipes have the ability to turn out so, so, good. Better than I had pictured in my head. When this happens, I’m always overly excited to share. It’s not every day that a recipe ends up working perfectly and tasting even more delicious. Backing up a little here. I’m sure many of you are familiar with my White Chicken Chili. It hasn’t even been a year since I made the recipe and it’s already the second most popular recipe I’ve ever shared. It’s crazy how many of you have made it and enjoyed it! It is so fun to see! Over the weekend, I really wanted to make chili. The white chili sounded perfect and I had everything I needed. But I also wondered how I could switch it up and reinvent everyone’s favorite fall/winter dish. I mentioned a buffalo-style chili to my mom and immediately she responded back, “oh that is what you should make, make that!”. She’s not always that enthusiastic about food, so I took her advice. I’m sure glad I listened because I think we like this white chili even more than the original. It’s similar, but then it’s also so different. The flavors are worlds apart, but both are so good in their own ways. We just LOVE anything with some buffalo sauce around here and it’s certainly fun for game day or a chili cook-off!
The details
Start by cooking up the onion and vegetables in a dutch oven, until they smell fragrant. For the seasonings, I wanted to add a ranch element to the chili, so I used a mix of parsley, chives, and dill with a touch of paprika. These are the herbs and spices I use in my homemade ranch, so it really gives off that yummy flavor. Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily. Once the chicken is cooked, pull it out, and shred it. Next, stir the cream cheese into the chili and finish it up with that shredded chicken and some white beans. Now comes the buffalo sauce. I used my homemade sauce, which I shared in the notes. But you can use store-bought sauce or even just your favorite hot sauce. I love Franks Red Hot. So stir in the buffalo sauce, your favorite salsa verde, and then a bit of cheddar cheese.
The toppings
As with any other chili recipes, the toppings are key. For this chili, I like to do a dollop of plain Greek yogurt, then cheddar cheese, cilantro, avocado, and green onions. If you enjoy blue cheese crumbles, which we do, that would be great as well! Homemade soft pretzels, beer bread, or cornbread on the side are extra delicious if you have time. This buffalo chicken chili recipe is a dinner the whole family really will enjoy! Looking for other fall dinners with a little kick? Here are a few ideas: Healthy Slow Cooker Turkey and White Bean Chili Healthy Slow Cooker Chipotle Bean Chili One Skillet Saucy Chicken Tortilla Enchilada Rice Bake Healthy Chipotle Chicken Sweet Potato Skins Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Creamy White Chicken Chili Lastly, if you make this Spicy Buffalo White Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
