Buffalo Chicken Chili

Hello! I’m Julie and I blog about life, food, shopping, crafts, hunting, and everything in between over at Just the Joy’s! I’m a newlywed and a furbaby mamma to 2 pups and 1 bunny, living an amazing country life in the Thumb of Michigan! Feel free to join me!

First of all, I would like to thank the beautiful Paige for being so thoughtful in asking me to share a post while she is on her mission trip to Rwanda! I wish Paige the best of time on their trip and can’t wait to hear all about it!

So let’s talk food! I’m no professional but I sure do love cooking delicious recipes and of course sharing them with ya’ll!

I originally found this buffalo chicken chili recipe from Liz at A. Liz Adventures and immediately knew I needed to make it!

{Although I did tweek it a little bit}

With the fall weather approaching fast, I find that I’m always searching for warm hearty soup recipes! If you like buffalo flavor and/or chili, you will love this! ♥

What you need:

4 cups shredded chicken {I used a rotisserie chicken because it’s so convenient and cheap!}
1/2 red onion, diced
1tsp olive oil
Sweet Baby Ray’s Buffalo sauce – Approximately 1/2 a bottle
2 packages dry Ranch mix
1 can chicken broth
1 cup chunky salsa {I use my homemade canned salsa & it’s not really thick, but it still works great!}
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 small container heavy cream
shredded cheese {optional}
sour cream {optional}
green onion {optional}

1. Shred the chicken {whether you cooked it or bought a rotisserie}

2. Saute the diced onion with a little olive oil. Add shredded chicken, 1 package of ranch seasoning, and buffalo sauce to cover and saute a few more minutes. {Don’t over do it on the sauce or it may be too tangy}

3. Combine the chicken/onion mixture, beans {you can use more beans if you’d like a thicker/chunky soup}, second package of ranch seasoning, salsa, chicken broth, and more buffalo sauce if needed. Simmer on low until heated through.

4. Before serving, stir in heavy cream to reach your desired consistency.

5. Serve with optional toppings and a side of corn bread. {The hubby enjoyed eating it with tortilla chips! haha}

Enjoy!

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Doesn’t that chili look delicious, y’all? I love just about anything with buffalo sauce and I’m dying for some cooler temperatures so I can enjoy a big ‘ole bowl of hot soup in the evenings. Thanks so much for sharing Julie- be sure to head on over to Just the Joy’s for much more goodness. Follow her on social media while you’re there :)

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  • Yum!! Thanks for sharing Julie!!

  • I am sEriously drooling… Looks amazing!!

    • We tried it last week and was seriously the best thing I’ve eaten in a long time! Has the best flavor!

  • I cant decide which looks more amazing – the picture of you, Julie, or the chili! Lol seriously the chili looks delish.

    • I tried the chili and it was amazing but Julie always looks awesome!

  • This looks amazing, can’t wait to try it!

    • Tried this last week and oh my goodness, so good!

  • Jackie

    I made this today for a chili cook off and came in second place. :) It is really delicious and a nice, unique flavor for chili! Thank you!

  • Jaimi

    Added rotel instEAD OF SALSA ANDIT GOT PRETTY SPICY. tHREW IN SOME LEFT OVER CREAM CHEESE AND EXTRA HEAVY CREAM TO COMBAT THE CASEIN. NOT THE MOST CALORIE CONSCIOUS BUT IT WAS TASTY!

    • Jaimi

      Ugh sorry, didn’t realize the caps was on because it doesn’t show it in the comment box, just shows everything in caps.

  • I love the idea of using a rotisserie chicken, so convenient. :) I have a chili recipe that is my go to: (http://doubletherecipe.com/2016/02/12/beef-vegetable-chili), but it is time for a change. :)
    Thanks for sharing.

  • Britt

    I made this, but replaced the heavy cream with neufchatel cheese. So good!