A perfect coming in from the cold recipe, this Spicy White Chicken Chili is an instant warmup. Whether enjoying a cozy picnic lunch after the morning ski runs or a simple dinner on a snowy winter’s day, a bowl of this hearty chili is sure to warm you up from the inside out.    

This uncomplicated recipe can be prepared on the stovetop or in advance in a crock pot. The broth is laced with buffalo sauce and salsa verde becomes comfortingly creamy with the addition of cream cheese and cheddar. Herb-seasoned shredded chicken is nestled in the broth. We simplified the recipe even more by using  a store-bought roasted chicken. Serve up steaming hot with additional shredded cheddar, avocado and crunchy tortilla chips.

Spicy Buffalo Chicken Chili

Prep 20 minutes
Cook 8 hours 10 minutes
Total 30 minutes
Course One-Pot/Pan

Equipment

  • 1 large pot or Dutch oven

Ingredients
  

  • 2 tablespoons good olive oil *we use Graza Sizzle
  • 1 medium yellow onion, chopped
  • 2 poblano peppers, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon dried parsley
  • 1 tablespoon dried dill
  • 1 teaspoon smoked paprika
  • kosher salt and freshly ground pepper
  • 1 rotisserie chicken, shredded
  • 6 cups chicken broth, preferably homemade
  • 1 teaspoon Better Than Bouillon Roasted Chicken Base *if not using homemade stock
  • 4 ounces cream cheese
  • 1 15 ounce can cannellini beans
  • 3/4 cup Franks Red Hot
  • 1/2 cup salsa
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup fresh cilantro, chopped

Instructions
 

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and poblano peppers and cook until fragrant, about 8 minutes. Stir in garlic, parsley, dill, paprika, and a large pinch of salt and pepper. Cook 5 minutes, until very fragrant. Add the shredded chicken and chicken broth. Bring to a simmer and cook for about 6 minutes.
  • Stir in the cream cheese until smooth. Add the beans, salsa verde, hot sauce, and cheddar cheese. Cook 5-10 minutes until heated through. Remove from heat, and stir in the cilantro. Taste for seasoning.
  • Ladle into bowls and serve with tortilla chips, avocado and extra cheddar cheese.

Did you try this recipe?

Let us know in the comments!

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