Creamy Buffalo Chicken Chili


  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 2 celery ribs (diced)
  • 2 pounds ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/23/4 cup Franks hot sauce
  • 8 ounce cream cheese (cubed and softened)
  • 1/4 cup ranch dressing
  • 3 cups low sodium chicken broth
  • 3 15.5 ounce cans cannellini beans, rinsed and drained
  • 2 tablespoons corn starch
  • 1 cup shredded cheddar cheese
  • 1 cup chopped green onion


  1. Heat olive oil in a large pot over medium high heat.
  2. Add onion and celery and cook for about 5 minutes until just tender.
  3. Add ground chicken and season with garlic powder, salt and pepper.
  4. Cook stirring occasionally breaking up chunks until thoroughly cooked.
  5. Reduce heat to medium.
  6. Stir in 1/2 cup hot sauce until combined.
  7. Add in cream cheese and ranch and stir occasionally until blended and cream cheese is melted.
  8. Add in chicken broth and beans and cook, stirring occasionally until heated through.
  9. Reduce to a simmer for about 10 minutes, stirring occasionally.
  10. Add in additional hot sauce if desired.
  11. To thicken chili, carefully ladle 1/4 cup of liquid a pour into a small bowl.
  12. Whisk liquid with corn starch until blended.
  13. Stir mixture back into soup and simmer for an additional 5 minutes until chili has thickened.
  14. Serve warm topped with cheddar cheese and green onion.