Healthy Buffalo Chicken Chili Recipe — A Full Living (2024)

This Healthy Keto Buffalo Chicken Chili Recipe is a family favorite that can be ready in under an hour! Packed with tender, juicy chicken breast, simmered in a spicy, flavorful, and creamy broth with Frank's Red Hot Sauce. There are plenty of vegetables snuck into this delicious chicken soup. A gluten-free dinner that will be perfect for chilly fall and winter evenings, or really any time that you can go for a warm bowl of hearty soup!

Disclosure: This recipe was originally published in February 2016, but it has been updated a few times with better photos and instructions. We hope you enjoy it!

This delicious chili is a classic dish with a few fun twists! Buffalo chicken lovers rejoice! This soup is basically all the best things about buffalo chicken wings, in chili form!

❤️Why we love this recipe

• Naturally low carb, high protein & gluten free - This recipe is pretty simple, with lots of whole foods, seasonings, broth, and nothing funky. It's naturally very high in protein, low in carbs and keto-friendly, and gluten free.
• Packed with veggies - There's a ton of veggies in this chili, so you can feel great about eating it!
• Great for leftover and meal prep - Eat this meal the entire week. It's great to reheat and even freeze.

🌶Ingredients

Here are the ingredients used in this recipe, plus a few extras we recommend.

​✏️Ingredient notes

You can find the full quantities and nutrition information in the recipe card.

• Butter and oil - We like to use a mixture of both, but you could use just one or the other. Butter adds creaminess, and avocado oil or olive oil are better for getting a hard sear on the chicken, so we use both!
• Boneless chicken breasts - Skinless chicken breasts are our top choice, but you can also use chicken thighs, ground chicken, or rotisserie chicken!
• Kosher salt & black pepper - Staples in every recipe!
• Spices - We add plenty of cayenne pepper and smoked paprika for smokiness and heat. Add to taste, and we be forewarned, we are fans of spicy food around here, so start with less then add more.
• Frank's Red Hot Sauce - This is the base of the buffalo flavor, add slowly and to taste.
• Chicken broth or stock - You could also use chicken bone broth for more flavor, nutrients, and protein.
• Bell peppers- Anything you prefer here. We love for our food to be colorful, so we used yellow and red bell peppers. You can use whatever you prefer.
• Celery, carrots, and onion- Major flavor builders, plus they are classic combos with buffalo chicken! (Think, dipping celery and carrots in ranch with your hot wings!)
• Jalapeños - Remove the seeds if you're not a fan of spicy things!
• Garlic cloves - You could substitute garlic powder, but fresh garlic is so tasty!
• Diced green chiles - For flavor and heat. Technically optional, but super yummy.
• Full fat cream cheese- We use this to make the soup creamy and mellow out the spice.
• Garnish with: a dollop of sour cream, cheddar cheese, green onions, celery sticks or pieces, jalapeños, carrots, cilantro, more Frank's, and more!

📖Instructions

This Google web story is a different format for viewing the buffalo chicken chili instructions.

🔪Prep work

• Prep all vegetables by chopping and mincing ahead of time, so that everything comes together smoothly.
• Dry off chicken breasts with paper towels.

Preheat a dutch oven over medium heat. Season chicken breasts liberally with salt, pepper, smoked paprika, and cayenne pepper.

When your Dutch oven is warm, add in half the oil, then sear your chicken breasts. Cook through, about 3-5 minutes on each side, then set aside and allow to rest for a few minutes before shredding or cutting into bite-sized pieces.

Add the butter to the dutch oven, then add the bell peppers, jalapeños, onion, celery, carrot, and a good pinch of salt. Cook until softened, about 5 minutes.

Once vegetables are softened, add in the garlic and diced green chilies. Cook until garlic is fragrant, about 30 seconds.

Add back in your cooked and cubed chicken breast to the Dutch oven.

Then, add chicken broth, and Frank's Red Hot Sauce. We'd recommend starting with about half the amount of hot sauce, then adding more to taste later.

Give it a stir, add a pinch of salt and pepper, then bring to a boil. After the chili starts boiling, immediately reduce it to a simmer, then cover and cook for 25-30 minutes.

After the soup has simmered for a while, add in your cream cheese, and stir until melted. At this point, add more Frank's red hot sauce, salt, and pepper to taste.

Now, just ladle into bowls and serve with your toppings of choice, and dig in!

💭Frequently asked questions

✨Variations

• Make it a rich white bean chili! - If you're not eating low carb or keto, feel free to add some white chili beans, like cannellini beans or great northern beans for extra fiber. flavor, protein, and body!
• Add ranch flavor or blue cheese - Love ranch or blue cheese? They're both perfect flavors to accompany this meal. Feel free to add ranch seasoning, or if you're more of a blue cheese person, garnish with blue cheese crumbles!
• Dairy free - If you're dairy free, you can simply skip the butter, and swap out the cream cheese in this recipe for a dairy free or vegan version, or add full fat coconut milk!

🍗More recipes to try

• Crispy Baked Chicken Wings
• Buffalo Turkey Meatballs
• Jalapeño Popper Chicken Skillet
• Air Fryer Buffalo Chicken Jalapeño Poppers
• Chorizo Stuffed Poblano Peppers

🛒Shop this recipe

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🥣Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave, or on the stovetop.

You can also freeze this chili for 3-4 months and reheat it by defrosting it in the fridge, then warming it up on the stovetop.

We will say, next-day chili is always better than first-day chili, and third-day chili is the sweet spot if it can last that long! Maybe make a double batch. The flavors develop so nicely over a few days.

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📖 Recipe