Buffalo Chicken Chili

This hearty and comforting buffalo chicken chili is packed with delicious, spicy flavors and “better for you” ingredients!

Buffalo Chicken Chili - Dash Of Mandi

I’m all about buffalo flavor anything. It’s one of the most satisfying flavors. Are you a buffalo sauce fan too? Check out my healthy buffalo chicken meatballs, buffalo chicken zucchini boats, and buffalo chicken burger sliders.

The great thing about this recipe is it calls for store bought buffalo sauce which just makes our lives easy. Because you can find this at any store. I got a local Texas brand at my HEB. Whole Foods also has some really great organic/non-GMO brands. Most stores/brands will give you a “mild” “medium” or “hot” option so you can really go with what you like! I know store bought is easy. However, if you like making your own buffalo sauce, go right ahead!

I love spicy, but personally when it comes to soups and chilis. Too much spice can get to me, so I went with mild. Also, my husband isn’t as big into spice like I am so I wanted him to enjoy it too. You can always add in some cayenne or paprika to spice things up after the fact.

This recipe is so easy to throw together! It’s perfect for game day or a cozy night in. I always top mine with some blue cheese crumbles to really get that buffalo chicken wing flavor!

Healthy Buffalo Chicken Chili
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Buffalo Chicken Chili



2 tbsp olive oil

1 yellow onion, chopped

1/2 cup celery, chopped

1 cup carrots, peeled and chopped

3-4 cloves garlic, minced

2 cups cooked and shredded chicken, I used rotisserie chicken

4 cups chicken broth

1 can diced tomatoes, DON’T drain them

2 cans of great northern beans, drained and rinsed

1/2 – 3/4 cup buffalo sauce, I’d start with 1/2 cup then add more after tasting if desired

salt and pepper to taste

optional toppings: crumbled blue cheese, drizzled ranch, chopped green onion, chopped cilantro, chopped or sliced avocado, more chopped celery


In a large soup pot over medium heat add the olive oil. Add onion, celery, carrots and garlic. Let cook for about 7-8 minutes, stirring occasionally. 

Add the chicken broth, diced tomatoes, beans, buffalo wing sauce, salt and pepper. Bring to a boil then reduce heat to a simmer. Cover and let simmer for 30 minutes.

Add shredded chicken and simmer uncovered for about another 10 minutes. 

Taste chili and add more buffalo sauce or salt if desired.

Ladle chili into bowls and top with desired toppings, I definitely recommend some crumbled blue cheese for some creaminess and extra flavor. 

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