Hearty, creamy, spicy, tangy – this Buffalo Chicken Chili is what everyone who needs some heat in their life has been waiting for! This big pot of chili is loaded with shredded chicken, hot sauce, cream cheese, black beans, corn & pearled couscous!
Buffalo Chicken Chili – One of My Most Requested Recipes!
This is one of those recipes I make at home so often, I kind of forgot to share it until recently.
I donate a lot of soups & baked goodies for various fundraising efforts. Just for fun, I sent a double batch of this chili over to one of these events. I thought a few of those who enjoy spicier foods would like it. I was surprised when I was told it disappeared in the first hour.
Pleasantly surprised, it was kindly requested for their next event – along with the recipe.
Nowadays, I make this often for various events. I always print out a few copies of the recipes because someone always wants it.
Click here for another one of my favorite chili recipes – my Chicken Barley Chili!
Love all things Buffalo chicken? Seriously, me too! Add Buffalo Chicken Pinwheels to your recipe rotation of spicy goodness!
Ingredients & Substitutions
Over the years I’ve tried making different versions of this chili. It originally started out as a soup, but I felt it should be thicker & heartier.
I’ve tried adding more beans, potatoes, more veggies – but it never was quite right. One day I dumped some leftover pearled couscous in it – and that was it. Perfect!
I really do prefer pearled couscous in this chili. Pealed couscous has a bit more of a bite to it – plus it holds up well when being reheated and sitting in a crockpot for a few hours. That being said, if you don’t have it you can substitute acini di pepe, orzo or any small pasta.
Personally, I find the amount of hot sauce in this Buffalo Chicken Chili perfect. I usually use Texas Pete, Frank’s or Crystal. I used a craft Mexican hot sauce on one occasion and it was definitely hotter. So here’s my advice. If you know you like it hot – the 1/2 cup of hot sauce is what you’re gonna want. If you’re uncertain, start with 1/4 cup and work your way up to taste.
You’ll notice the recipe calls for salsa – I prefer salsa in many recipes over petite diced tomatoes. There’s a ton more flavor in a jar of salsa. If you don’t have salsa on hand, rotel or petite diced tomatoes would work.
I prefer this served with blue cheese crumbles on top. For those that don’t like blue cheese, shredded cheddar is good too. Serve with additional hot sauce and tortilla chips.
Hope you enjoy!
Amanda ♥
Buffalo Chicken Chili
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion diced
- 2 lbs chicken breast
- 4 cups chicken broth
- 24 oz jar medium salsa 16 oz – 24 oz jar
- 1/2 cup hot sauce If you're uneasy about the amount of heat, start with 1/4 cup – add to taste.
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp parsley
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 can black beans, 15 oz rinsed & drained
- 1 can corn, 15 oz undrained
- 8 oz block of cream cheese cut into 1" cubes
- 1 cup pearled couscous (small pasta such as acini di pepe, orzo may be substituted) cooked & drained
Instructions
- In a large enamel dutch oven or pot, heat up oil over medium/medium-high and saute onions until translucent – about 10 minutes.
- Push onions to sides/edges of pot. (Salt & pepper chicken – optional). Lightly brown chicken breasts
- Add chicken broth, salsa, hot sauce, garlic, chili powder, paprika, parsley, salt & pepper. Stir & scrape any stuck bits on the bottom of the pot. Bring to a boil, stirring occasionally.
- Reduce heat, cover & simmer, stirring occasionally, for about 30 – 45 minutes, or until chicken is fall apart tender. Remove chicken, shred & return to pot.
- Add corn, black beans, cream cheese & pearled couscous. Cook over medium-low heat, stirring often, until cream cheese is completely melted & incorporated.
- Taste. If you only added 1/4 hot sauce, now would be the time to taste & adjust.
- Serve topped with blue cheese crumbles or shredded cheese. Enjoy!
Notes
- 2 pounds of ground chicken may be substituted for chicken breast. If using ground, brown and crumble after cooking onions.
Looks wonderful! I am going to try it. Question, cook the pasta first or just throw it in?
I am in love with this chili. I prepared exactly according to the recipe. It did come out a little soupy more so than the “usual chili” consistency. I really didn’t mind that so much however I’m wondering if that is normal with this recipe?? I crunched tortilla chips in my bowl and it was amazing! Thanks for sharing this recipe. I would definitely double the recipe next time.
Yum! It was a hit for both me and my fiancé. Definitely will be making again
This is a go to once a week meal for my family. My family really loves this recipe! Thanks!