Easy Buffalo Chicken White Bean Chili

This easy Buffalo Chicken White Chili recipe is a keeper! It has a nice mild heat from the buffalo sauce and fire-roasted tomatoes, while the sweet corn, white chili beans, and ranch dressing mix really make this chili something special. It’s perfect to warm you up when the temperatures are chilling. I hope this gets added to your dinner rotation! I know it has a spot in ours.

Buffalo Chicken White Bean Chili in a blue bowl

Do you ever find yourself turning to the same trusted recipes week after week? Sometimes a new tried-and-true favorite is just what you need—and this easy chili has been one of ours for over nine years! I took our favorite White Chili recipe and gave it a buffalo chicken twist, that scored big!!

It’s the kind of recipe you’ll never get tired of, with a mild heat from buffalo sauce and fire-roasted tomatoes, balanced by sweet corn, creamy white chili beans, and a touch of ranch seasoning. We love it so much, we’ve been known to enjoy it two nights in a row—and still argue over the leftovers!

About This Easy Buffalo Chicken White Bean Chili

Versatile Cooking Methods: Whether you’re short on time or prefer a hands-off approach, this chili can be made on the stovetop or in the slow cooker—both are effortless and yield the same delicious result.
Great for Leftovers: The flavors only get better the next day, making it perfect for meal prep or enjoying as leftovers.
Crowd-Pleaser: This hearty chili is always a hit, whether it’s a cozy family dinner or a game day feast.

RELATED: Buffalo Chicken Meatballs Recipe + Video

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Chicken Chili Ingredients & Substitutions

For specific amounts, please refer to the printable recipe card at the bottom of the post.

Vegetable or Olive Oil
Garlic cloves – you can use minced garlic in the jar.
Seasonings- cummin, celery salt, tarragon, salt and pepper
Chicken – shredded rotisserie chicken ( I usually get shredded rotisserie chicken at Costco or Aldi) or raw chicken breasts
Bush’s White Chili Beans – do NOT drain! Bush’s chili beans (my secret weapon for chili) come in a chili sauce you want to add to the chili. Or you can choose to use any canned cannellini, northern or navy beans – you will want to drain these beans.
Chicken broth
Buffalo hot wing sauce– we like Frank’s
Heavy whipping cream
Ranch dressing mix
Canned fire roasted tomatoes – diced
Canned corn
Optional Topping- Blue cheese crumbs and green onions

bowl of Easy Buffalo Chicken White Bean Chili

How To Make Buffalo Chicken White Bean Chili

If you’re looking for a warm, flavorful easy meal to add to your dinner rotation, this chili recipe is a must-try. With both stovetop and slow cooker directions it might just stick around for years to come in your home too!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

Heat the oil in a large pot of Dutch oven and add garlic, cumin, celery salt and tarragon. Saute for a few minutes. While that is sautéing, season chicken with salt and pepper and add to the pot.
Continue to sauté until chicken is cooked through. (skip this step if using cooked shredded chicken).
Add remaining ingredients (including cooked chicken) to the pot and simmer then cook on low.
Ladle into serving bowls and top with blue cheese and green onions if you’d like.

Slow Cooker Directions

Place chicken in the bottom of a slow cooker. Season the chicken with salt, pepper, and the other listed spices.
Add all of the remaining ingredients except for the oil and heavy whipping cream to the crockpot. Stir, cover and cook on low for 6-8 hours or 3-4 hours on high.
If you started with chicken breasts, transfer the cooked chicken breasts to a plate, shred using 2 forks, and return the chicken to the slow cooker along with the heavy cream.
Stir, cover, and cook on high for 15-20 minutes.
Ladle into serving bowls and top with garnish if desired.
*note: you will not need the oil if using the slow cooker.

Storing Chicken Chili

Store the chili in an airtight container in the refrigerator for up to five days. When ready to reheat, warm it on the stovetop, stirring occasionally, and adjust the seasoning with salt and pepper if needed.

To freeze chicken chili, allow it to cool completely, then ladle it into airtight freezer bags or containers. Be sure to label with the date, the chili will keep for two months or more. Thaw overnight in the refrigerator.

More Buffalo Chicken Recipes you might enjoy:

Crispy Oven Baked Buffalo Ranch Chicken Tenders

Buffalo Chicken Mac ‘n Cheese

Buffalo Cheese Fries

Buffalo Chicken Pizza

Easy Buffalo Chicken White Bean Chili close up

Buffalo Chicken White Chili

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This easy Buffalo Chicken White Chili recipe is a keeper! It has a nice mild heat from the buffalo sauce and fire-roasted tomatoes, while the sweet corn, Bush's White Chili Beans and ranch dressing mix really make this chili something special.

Ingredients

2 tablespoons vegetable or Olive oil
4 large garlic cloves, chopped (I use the minced in the jar)
1 teaspoon ground cumin
1/2 teaspoon celery salt
1/2 teaspoon taragon
1 pound boneless skinless chicken breast, cut into 1-inch pieces (or cooked shredded chicken)
salt & pepper to taste
3 (15-ounce) cans of Bush’s White Chili Beans, do NOT drain. or cannellini beans
1 cup chicken broth
1/3 cup buffalo hot wing sauce
1/2 cup whipping cream
1 package ranch dressing mix
1 (14.5 ounce) can fire roasted tomatoes, diced
1 (8 ounce) can corn
Optional toppings: blue cheese crumbles and green onions

Instructions

Heat your oil in a dutch oven over medium heat, add garlic, cumin, celery salt and taragon. Saute for about 3 minutes. While that is sautéing, season cut chicken with salt and pepper and add to the pan. Saute for an additional 5 minutes, until chicken in cooked through. If using cooked shredded chicken just season and add to the pot. Continue with other seasonings and follow steps below
Add beans, chicken broth, buffalo hot wing sauce, and cream to the pot, and stir to combine. Add ranch dressing mix, tomatoes, and corn and stir. Simmer for about 10 minutes, then cook on low for at least 30 minutes.
Ladle into serving bowls and top with blue cheese and green onions if you'd like

Notes

Optional Slow Cooker Directions

Place chicken in the bottom of a slow cooker. Season with salt and pepper and remaining spices.
Add all of the remaining ingredients except for the oil and heavy whipping cream to a crockpot. Cover and cook on low for 6-8 hours or 3-4 hours on high.
If you start with chicken breasts, transfer the cooked chicken breasts to a plate, shred using 2 forks, and return to the slow cooker along with the heavy cream.
Stir, cover, and cook on high for 15-20 minutes.
Ladle into serving bowls and top with garnish if desired.

*note: you will not need the oil if using the slow cooker.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving: Calories: 568
Total Fat: 24g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 13g
Cholesterol: 144mg
Sodium: 1713mg
Carbohydrates: 36g
Fiber: 7g
Sugar: 10g
Protein: 54g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.