Ingredients
Main Ingredients
- 2 cups precooked and shredded rotisserie chicken
- 15 ounce can of great northern beans, drained and rinsed
- 15 ounce can of black beans, drained and rinsed
- 1 cup frozen corn
- 14.5 ounce can of fire-roasted tomatoes, liquid included
- 2 cups chicken broth
- ½ cup Buffalo wing sauce, divided
- 1 ounce package of ranch seasoning
- 1 tablespoon minced garlic
- 1 tablespoon diced chipotle peppers in adobo
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- 4 ounces full-fat cream cheese
Optional Toppings
- Shredded cheddar cheese
- Tortilla strips
- Sour cream
- Chopped cilantro
- Green onions
- Celery sticks
- Carrots
- Bleu cheese crumbles
Instructions
- Combine the ingredients: In the basin of a 6-quart or larger slow cooker, layer the shredded chicken, great northern beans, black beans, frozen corn, fire-roasted tomatoes with their liquid, chicken broth, ¼ cup of Buffalo wing sauce, ranch seasoning powder, minced garlic, diced chipotle peppers in adobo, chili powder, onion powder, salt, and cream cheese. Stir gently until all ingredients are well combined, noting that the cream cheese may not fully incorporate at this stage.
- Cook: Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours or on HIGH for 1½ to 2 hours. During this time, the cream cheese will soften and melt, enriching the chili’s texture.
- Stir and adjust: After cooking, stir the chili thoroughly to fully incorporate the cream cheese, making the chili smooth and creamy. Taste and add additional Buffalo wing sauce and/or salt as desired to enhance the flavor profile.
- Serve: Ladle the hot Buffalo chicken chili into bowls. Garnish with your preferred optional toppings such as shredded cheddar cheese, tortilla strips, sour cream, chopped cilantro, green onions, celery sticks, carrots, or bleu cheese crumbles before serving.
Notes
- This recipe uses precooked rotisserie chicken for convenience, but leftover or freshly cooked chicken can also be used.
- If you prefer a milder chili, reduce the amount of Buffalo wing sauce and chipotle peppers.
- To make the chili thicker, cook with the slow cooker lid slightly ajar during the last 30 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a lower-fat version, use reduced-fat cream cheese and low-sodium chicken broth.
- This chili pairs well with cornbread or crusty bread to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
