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Buffalo Chicken Chili

Hearty, creamy, spicy, tangy - this Buffalo Chicken Chili is what everyone who needs some heat in their life has been waiting for!

5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course chili, Soup, Stews
Cuisine American
Servings 8

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 orecchiette, mini farfalle, mini shells or 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!
Keyword chicken chili, chili, hot sauce