Description
This Buffalo Chicken Chili is a creamy yet lightened-up take on classic buffalo chicken dip transformed into a hearty and flavorful chili. Combining tender shredded chicken, spicy buffalo sauce, hearty beans, and a touch of creamy Greek yogurt and cream cheese, this dish offers bold flavors and comforting textures perfect for a satisfying meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1/2 cup yellow onion, chopped
- 1/2 cup bell peppers, chopped
- 1 jalapeno, diced
- 1.5 lb chicken breasts (about 2 large breasts)
- 2 tbsp ranch seasoning
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup corn kernels (frozen or canned)
- 15 oz can pinto beans, drained and rinsed
- 15 oz can great northern beans, drained and rinsed
- 15 oz can fire roasted tomatoes
- 3 1/2 cups chicken broth
- 1/4 cup buffalo sauce
- 4 oz cream cheese
- 4 oz nonfat plain Greek yogurt
Instructions
- Sauté the Aromatics: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped onions, bell peppers, and diced jalapeno and cook until the vegetables soften and become fragrant, about 3-5 minutes.
- Sear the Chicken: Place the chicken breasts in the pot, slicing them in half lengthwise if thick, and sear them until browned on both sides, about 3-4 minutes per side. This locks in juices and adds flavor.
- Add Seasonings: Sprinkle in the ranch seasoning, paprika, chili powder, salt, and black pepper directly over the chicken and vegetables. Stir gently to combine the spices.
- Add Beans, Corn, Broth, and Tomatoes: Stir in the corn kernels, pinto beans, great northern beans, chicken broth, and fire roasted tomatoes. Mix well to incorporate all ingredients.
- Simmer the Chili: Cover the pot and let it simmer over medium-low heat for 15 minutes, or until the chicken is fully cooked through and flavors meld.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the chili.
- Add Creamy Ingredients and Buffalo Sauce: Stir in the cream cheese, Greek yogurt, and buffalo sauce until fully melted and combined, creating a creamy, spicy base.
- Final Simmer and Serve: Cook the chili for a few more minutes to heat through. Serve garnished with additional Greek yogurt or sour cream, fresh cilantro, extra buffalo sauce, and with chips on the side for dipping.
Notes
- You can adjust the level of spiciness by increasing or decreasing the amount of jalapeno and buffalo sauce.
- Using Greek yogurt instead of sour cream lightens the dish while adding protein.
- If you prefer, shredded rotisserie chicken can be used to save time.
- Make sure to rinse canned beans to reduce sodium content.
- Storing leftovers in an airtight container in the fridge will keep for up to 4 days and flavors improve overnight.
- Gluten-free if using gluten-free ranch seasoning and verifying all canned ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Chili
- Method: Stovetop
- Cuisine: American
