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Buffalo Chicken Chili

Course Main Course
Cuisine Dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 213 kcal


  • 1 onion diced
  • 2 celery stalks diced
  • Salt and pepper
  • 2 lbs boneless skinless chicken thighs or breasts, cut into pieces
  • 1/2 cup buffalo wing sauce
  • 1 packet ranch seasoning
  • 1 1/2 cups chicken broth
  • 2 cans Hunt's vine ripened fire roasted diced tomatoes
  • 2 cans BUSH's slow-simmered white chili beans
  • 2 oz cream cheese
  • 4 oz crumbled blue cheese optional
  • 1 Tbsp cilantro chopped (optional)


  1. In a large pot, heat oil over medium heat. Add onion and celery and saute for 3-4 minutes. Season with salt and pepper.

  2. Add chicken and cook for 5-6 minutes or until all of the chicken is browned. (Note: it does not need to be cooked through) Stir in buffalo wing sauce, ranch seasoning and chicken broth.

  3. Drain one can of Hunt's vine ripened fire roasted diced tomatoes and add the tomatoes to the pot. Add the other can of Hunt's vine ripened fire roasted diced tomatoes undrained. Stir in both cans of BUSH's slow-simmered white chili beans. Bring to a boil and lower heat to simmer. Simmer for at least 15 minutes or up to 4 hours. Stir in cream cheese just before serving. Top with crumbled blue cheese and cilantro.