Creamy Buffalo Chicken Chili
Creamy Buffalo Chicken Chili is a spicy twist on white chicken chili made with rotisserie chicken, beans, buffalo sauce, ranch, and cheese.
Servings 8
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion diced
- 1 carrot diced
- 1 rib celery diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons adobo all-purpose seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 6 cloves garlic, minced
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 1 packet 1 ounce Hidden Valley Creamy Jalapeño Ranch Seasoning Mix
- 1 cup Frank’s RedHot Buffalo Wings Sauce
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 10 oz can Ro-Tel Original Diced Tomatoes and Green Chilies, drained
- 4 ounces Philadelphia Spicy Jalapeño Cream Cheese softened to room temperature
- 2 cups freshly shredded sharp cheddar cheese
- 3-4 cups shredded rotisserie chicken
Optional Toppings
- Freshly shredded sharp cheddar cheese
- Crispy tortilla strips
- Sliced jalapeños
- Additional buffalo sauce
- Sour cream
- Sliced green onions
- Blue cheese crumbles
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrot, and celery. Season with the salt, black pepper, adobo seasoning, cumin, and chili powder. Cook for 8–10 minutes, stirring occasionally, until the vegetables have softened.
- Add the minced garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables. Stir well and cook for approximately 3 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring continuously. Bring the mixture to a gentle simmer and cook until the broth begins to thicken.
- In a separate bowl or measuring cup, whisk together the heavy cream and creamy jalapeño ranch seasoning mix. Pour it into the pot and stir until combined.
- Stir in the buffalo sauce, cannellini beans, and drained Ro-Tel.
- Reduce the heat to low. Add the softened cream cheese and stir until it has completely melted into the broth.
- Add the freshly grated cheddar cheese. Continue stirring over low heat until the cheese is melted and the broth is smooth.
- Add the shredded rotisserie chicken and stir well. Cook just until the chicken is heated through.
- Taste and adjust the seasonings if needed. Serve with shredded cheddar, tortilla strips, fresh jalapeños, extra buffalo sauce, or your favorite toppings.
Notes
Notes
- This is a spicy chili intended for people who enjoy some heat.
- For a milder version, use regular cream cheese and begin with ½ cup of buffalo sauce.
- Keep the heat low when adding the cream cheese and cheddar to help the dairy melt smoothly.
- The finished chili should be thick and creamy while still having a slightly brothy consistency.
- Leftovers reheat well without needing additional broth or cream.