Creamy Buffalo Chicken Chili
A quick and easy creamy buffalo chicken chili that balances spicy buffalo heat with cool ranch tang, perfect for cozy nights and comfort food cravings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups cooked, shredded chicken breast or thighs (rotisserie chicken works great for convenience)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 3/4 cup buffalo wing sauce (e.g., Frank’s RedHot)
- 4 oz cream cheese, softened
- 1/2 cup ranch dressing (preferably homemade or good-quality bottled)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (red or green)
- 1 cup tomato sauce
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 1 tbsp olive oil
- Optional toppings: shredded cheddar cheese, chopped green onions, extra ranch drizzle, crumbled blue cheese
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and diced bell pepper; sauté for about 5 minutes until softened and fragrant.
- Stir in minced garlic and cook for another minute, being careful not to brown it.
- Add smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to coat the veggies and toast the spices.
- Pour in tomato sauce and chicken broth, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes.
- Add shredded chicken and rinsed black beans. Stir thoroughly and simmer uncovered for 10 minutes, stirring occasionally.
- Reduce heat to low. Stir in softened cream cheese and buffalo wing sauce until smooth and fully combined. Add a splash more broth if too thick.
- Remove from heat and stir in ranch dressing. Taste and adjust seasoning if needed.
- Ladle chili into bowls and top with your choice of shredded cheddar, green onions, ranch drizzle, or blue cheese crumbles. Serve warm.
Notes
Add ranch dressing only off the heat to prevent separation. Toast spices with veggies to enhance flavor. If chili is too thick, add more broth. For prep ahead, make chili through step 5, refrigerate, then add ranch before serving. Flavors deepen after resting overnight.
Nutrition
- Serving Size: About 1.5 cups (360
- Calories: 375
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 7
- Protein: 30
Keywords: buffalo chicken chili, creamy chili, spicy comfort food, easy chili recipe, ranch dressing chili, weeknight dinner