This post may contain affiliate links. Please see our disclosure policy.
When the weather cools down, there’s nothing better than a cozy bowl of chili to warm you up! This Buffalo White Chicken Chili with Bacon is creamy, hearty, and bursting with flavor. It has everything you love about traditional white chili but with a bold buffalo twist that makes it irresistibly satisfying.
This recipe is packed with protein, veggies, and that rich, creamy texture you crave — all without any dairy. No one will ever guess it’s Paleo, Whole30, and Keto-friendly!
If you’ve made my reader-favorite Creamy Pumpkin Chicken Chili, this one will be your new cozy favorite. As a nutritionist, I love creating meals that are both nourishing and delicious, and this buffalo-inspired chili delivers on both.
Why You’ll Love This Recipe
- The ultimate cozy meal for cold weather. It’s warm, comforting, and just spicy enough to keep you coming back for another bite.
- Creamy and rich without dairy. The cashew-based buffalo queso gives it a luxurious texture while keeping it light and nutritious.
- Quick and easy to make. You can have this on the table in about 30 minutes, perfect for busy weeknights or lazy weekends.
- Packed with protein and veggies. A balanced bowl that keeps you full and satisfied while still being completely wholesome.
- Customizable. Adjust the spice, add your favorite toppings, or mix in extra veggies. Tt’s flexible and foolproof!
- Family-approved. Even the kids love it! The creamy buffalo flavor wins everyone over every time.
How to Make Buffalo White Chicken Chili with Bacon
Start by crisping up some bacon in a large pot. Once it’s cooked, set it aside and leave just a bit of the bacon drippings in the pot for flavor. Add diced chicken and sear until lightly browned. If you’re using rotisserie chicken, you can skip this step and add it later.
Next, toss in your favorite chopped vegetables like onion, poblano peppers, celery, and carrots. Let them cook until fragrant and tender, then season with warm spices like cumin and smoked paprika.
Pour in chicken broth and bring everything to a simmer while you prepare the dairy-free buffalo queso. To make it, blend soaked cashews with chicken broth, buffalo hot sauce, and nutritional yeast until perfectly smooth and creamy!!
Stir the queso into your simmering chili along with some diced green chilis, and watch it transform into a thick and flavorful bowl of goodness. Finish it off with that crispy bacon and a sprinkle of fresh cilantro.
Tips and Serving Ideas
If you prefer shredded chicken, you can bake the chicken breasts in the oven and add them once the chili is nearly done. Using rotisserie chicken also works beautifully for a quick weeknight dinner.
Top your chili with sliced avocado, green onions, or jalapeños for extra flavor. It pairs perfectly with my Easy House Salad for a complete and balanced meal!
Store leftovers in the fridge for up to 5 days. Because of the creamy cashew queso, I don’t recommend freezing this one.
So let’s get started!
Buffalo White Chicken Chili with Bacon
Ingredients
- 5 slices thick cut bacon
- 1.5 lbs chicken breast*, (cut into bite sized pieces)
- 1 tbsp avocado oil or olive oil
- 1 yellow onion, (diced)
- 2 poblano peppers, (stem removed, de-seeded, and chopped)
- 1 cup chopped celery, (about 3 stalks)
- 1 cup sliced carrots, (about 2 large carrots)
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp sea salt + more to taste
- 4 oz canned diced green chilis
- 2 + 2/3 cup chicken broth
- 1 cup raw cashews**
- 1/3-1/2 cup Buffalo hot sauce***
- 1/4 cup nutritional yeast
- 1/4 cup chopped fresh cilantro , (optional for garnish)
Instructions
- Heat a large soup pot or dutch oven to medium high heat. Cook the bacon in the pot, 4-5 minutes per side or until desired crispiness. Remove the bacon, reserve 1 tbsp of the bacon grease in the pot. Keep the pot hot.
- Now add the chicken (if not using rotisserie or the oven method) to the pot. Brown the chicken on all sides (it does not have to be cooked all the way), and remove from the chicken from the pot. Keep the pot hot!
- Add some oil to the pot if it's dry, and toss in the onion and poblano pepper. Saute for 4-5 minutes, or until lightly browned. Now add in the celery, carrots, paprika, cumin, and salt. Saute for another minute, then toss in 2 cups of the chicken broth and the chicken. Increase the temperature to a boil, then reduce and let simmer.
- Meanwhile, make the cashew queso. Be sure the cashews have soaked in hot water for at least 15 minutes, drain the water from the cashews. Place the cashews in a blender or food processor with the remaining chicken broth (2/3 cup), hot sauce, and nutritional yeast. Blend until completely smooth and creamy. You may have to pause and scrape down the sides with a spatula.
- Pour the queso and diced green chilis into the pot with chicken and veggies. Stir until smooth, and let simmer for another 3-5 minutes before serving, stirring occasionally so that the queso doesn't stick to the hot pot.
- Place the chili into individual bowls and crumble bacon on top. Serve with chopped fresh cilantro and any other toppings you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I’m always nervous when I make a cashew cheese but even my non-paleo husband likes it (even though he ate his with ritz). Will definitely make this again! So filling and filled with so many veggies!
Hello! Can I blend the peppers (poblano and green chilis) in with the queso sauce without changing the recipe? My husband wont eat it if he can see them.
Yes, definitely!
Picked this for my Buffalo chicken loving boyfriend. Delicious!
This was a game changer! So comforting and delicious on a cold winter day!
I made this for my family superbowl weekend, and we all loved it! I really liked the vegan queso – so much easier to clean the pot afterwards 😉
I will make this one again, for sure!
You are so right!! Much easier for cleanup 😉
This is absolutely amazing!! I will not lie, my husband picked this recipe and I was skeptical how it would all work together. Let me tell you, it is so so good. I had to have two bowls because it was just that delicious!!
So happy to hear that, Lauren!!
This chili is absolutely delicious! My terribly picky kids DEVOURED it and my 4 year old daughter told me I should make it every night for dinner. Husband approved too!
I am so happy to hear even the 4 year old is a huge fan!!