This easy Buffalo Chicken White Chili is a real keeper. It delivers a gentle heat from buffalo sauce and fire-roasted tomatoes, while sweet corn, creamy white chili beans, and ranch dressing mix give it a distinctive, comforting flavor. It’s a great choice when the weather turns cool and makes a delicious addition to any weeknight rotation.
If you find yourself cooking the same meals repeatedly, this chili is an easy way to add variety without a lot of extra effort. Adapted from a classic white chili, the buffalo twist brightens the dish and makes it a family favorite. The balance of mild heat, creamy beans, and a touch of ranch seasoning keeps the flavors interesting from the first bowl to the leftovers.
Table of Contents
About This Easy Buffalo Chicken White Bean Chili
- Versatile cooking: Make this on the stovetop or in a slow cooker; both methods are simple and produce the same rich flavor.
- Better as leftovers: Flavors deepen overnight, so it’s ideal for meal prep or enjoying the next day.
- Crowd-pleaser: Hearty and satisfying, it’s a great option for family dinners or game day gatherings.
RELATED: Buffalo Chicken Meatballs Recipe + Video
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Chicken Chili Ingredients & Substitutions
See the full printable recipe card at the bottom for exact amounts.
- Vegetable or olive oil
- Garlic cloves – fresh or jarred minced garlic works well
- Seasonings – ground cumin, celery salt, tarragon, salt, and pepper
- Chicken – shredded rotisserie chicken or raw chicken breasts
- Bush’s White Chili Beans – do not drain (these come in a chili-style sauce). You can substitute drained cannellini, northern, or navy beans if preferred.
- Chicken broth
- Buffalo hot wing sauce – Frank’s or a similar brand
- Heavy whipping cream
- Ranch dressing mix
- Canned fire-roasted diced tomatoes
- Canned corn
- Optional toppings – blue cheese crumbles and sliced green onions
How To Make Buffalo Chicken White Bean Chili
This recipe offers both stovetop and slow cooker options, so you can choose based on your schedule. It’s a simple, flavorful meal that’s easy to scale and customize.
Use the full recipe card below for precise ingredient amounts.
- Heat oil in a large Dutch oven over medium heat. Add garlic, cumin, celery salt, and tarragon; sauté for a few minutes. Season chicken with salt and pepper and add to the pot.
- Sauté until the chicken is cooked through (skip this step if using precooked shredded chicken).
- Add the beans (with their sauce if using Bush’s White Chili Beans), chicken broth, buffalo sauce, ranch dressing mix, tomatoes, corn, and heavy cream. Stir, simmer for about 10 minutes, then reduce heat and cook on low for at least 30 minutes to let flavors meld.
- Ladle into bowls and garnish with blue cheese crumbles and green onions if desired.
Slow Cooker Directions
- Place chicken in the bottom of the slow cooker and season with salt, pepper, and the listed spices.
- Add all remaining ingredients except the oil and heavy cream. Stir, cover, and cook on low for 6–8 hours or on high for 3–4 hours.
- If you used raw chicken breasts, remove and shred them with two forks, then return the shredded chicken to the slow cooker and stir in the heavy cream.
- Cover and cook on high for an additional 15–20 minutes, then serve with optional toppings.
- Note: oil is not needed when using the slow cooker.
Storing Chicken Chili
Refrigerate the chili in an airtight container for up to five days. Reheat gently on the stovetop, stirring occasionally, and adjust seasoning as needed.
To freeze, cool completely, then portion into airtight freezer containers or bags and label with the date. The chili keeps well for about two months; thaw overnight in the refrigerator before reheating.
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
Buffalo Chicken White Chili
6 servings
10 minutes
50 minutes
1 hour
This Buffalo Chicken White Chili blends buffalo sauce and fire-roasted tomatoes with sweet corn, white chili beans, and ranch mix for a creamy, flavorful bowl that warms and satisfies.
Ingredients
- 2 tablespoons vegetable or olive oil
- 4 large garlic cloves, chopped (or jarred minced garlic)
- 1 teaspoon ground cumin
- 1/2 teaspoon celery salt
- 1/2 teaspoon tarragon
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces (or cooked shredded chicken)
- Salt and pepper to taste
- 3 (15-ounce) cans Bush’s White Chili Beans, do NOT drain (or drained cannellini/northern/navy beans)
- 1 cup chicken broth
- 1/3 cup buffalo hot wing sauce
- 1/2 cup heavy whipping cream
- 1 package ranch dressing mix
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (8 ounce) can corn
- Optional toppings: blue cheese crumbles and green onions
Instructions
- Heat oil in a Dutch oven over medium heat. Add garlic, cumin, celery salt, and tarragon; sauté for about 3 minutes. Season chicken with salt and pepper and add to the pan.
- Sauté for about 5 minutes until chicken is cooked through. If using cooked shredded chicken, simply add it after seasoning.
- Add beans (with sauce if using Bush’s), chicken broth, buffalo sauce, and heavy cream. Stir in ranch dressing mix, tomatoes, and corn. Simmer for 10 minutes, then reduce heat and cook on low for at least 30 minutes.
- Serve in bowls and top with blue cheese and green onions if desired.
Notes
Optional Slow Cooker Directions
- Place chicken in the slow cooker and season with salt, pepper, and the spices.
- Add all remaining ingredients except oil and heavy cream. Cover and cook on low for 6–8 hours or high for 3–4 hours.
- If you cooked chicken breasts, remove and shred them, then return the chicken to the slow cooker and stir in the heavy cream.
- Cover and cook on high for 15–20 minutes, then serve.
- Note: oil is not required for the slow cooker method.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 568
Total Fat: 24g
Protein: 54g
Originally posted Feb 8, 2016. Updated January 2025. Still a family favorite.