This cashew cream buffalo chicken chili made with ground chicken is as wholesome as it is incredibly delicious! It’s made with ground chicken instead of shredded chicken (cooks faster and makes less mess!), diced bell peppers, celery, carrots, onion, fire roasted tomatoes, pinto beans, and cashew cream as a dairy-free alternative to cream cheese. A simple blend of pantry-friendly spices and your favorite buffalo sauce bolster the flavor further for a seriously crave-worthy soup!
Our favorite creamy buffalo chicken chili
A good soup always equals a good dinner at our house.
Leaving everyone at the table with a warm and happy belly (especially after a long rainy PNW day)!
And a soup that has lots of veggies, hearty protein, and features big and BOLD flavors always wins extra credit. CUE THIS BUFFALO CHICKEN CHILI.
It was a hit from the first time we tried it, and I already know it’s going to be a “soup season” staple at our house.
I opted for ground chicken in this chili for a couple of reasons
- It’s a nod to a more traditional chili made with ground beef / ground pork. Something about it just feels right, ya know?
- It cooks faster and makes less dishes! Sometimes a chicken soup (like this fave – Anti Inflammatory Turmeric Chicken Soup), is better with cooked and shredded chicken thighs or breast, but when I can use ground chicken instead, I’m 100% going to go that route.
I made this recipe a couple of different ways before landing on the one you see here
The first time I made it I added tomato paste, which I felt made it taste too “tomato-y”, and sort of drowned out the buffalo flavor.
I also tried it with a can of diced green chilis which was fine (you could def add those if you love them), but I felt like they didn’t add anything that special and became sort of an unnecessary ingredient.
And Frank’s Red Hot Sauce was my first thought for the buffalo flair, but after testing it with a jarred buffalo sauce I whole-heartedly preferred that flavor. It gave it a more well-rounded buffalo flavor and was also a little less spicy.
For more dairy-free buffalo inspired dinner ideas don’t miss our recipes for Baked Buffalo Salmon, Cashew Cream Buffalo Chicken Chili, and Buffalo Chicken Stuffed Peppers!
Ingredients
This soup is made with a hearty array of fresh veggies, spices, beans, and ground chicken. And of course, cashew cream instead of dairy to keep it dairy-free!
To make it you’ll need:
- Raw cashews
- Olive oil
- Onion, bell peppers, celery, carrots, onions, and garlic
- Dried spices – Paprika, chili powder, dill, parsley, salt, and pepper
- Diced fire roasted tomatoes – we love the one’s from Trader Joe’s that include green chilis for making any type of chili
- Jarred buffalo sauce
- Chicken broth
- Beans – pinto or great northern are our favorite
- Chopped cilantro and lime juice – finish touches to add nuance and some bright flavor
- Garnishes – Avocado, thinly sliced green onion, and extra cilantro (though you can add whatever you love to pile onto a bowl of chili!)
How to make dairy-free buffalo chicken chili with cashew cream
This soup comes together in about 45 minutes and make 5 generous servings. For a complete step-by-step head to the recipe below!
Step 1: Soak cashews to prep them for blending
In a heat proof bowl, cover cashews with just boiled water and set aside to soak for 30 minutes to an hour.
Step 2: Make the base of the soup
Heat olive oil over medium heat in a large soup pot. Add onion, pepper, celery, carrots, and garlic, and sauté until veggies are tender and starting to caramelize.
Move vegetables to the side of the pot and add ground chicken. Cook, breaking up with a spatula, until no pink remains. Add dried spices and continue to cook, stirring frequently, until spices are aromatic.
Add fire roasted tomatoes and buffalo sauce. Stir to combine, scraping off any stuck on bits from the bottom of the pan.
Step 3: Make the cashew cream and add to the soup with beans and cilantro
Drain cashews and add to blender container along with chicken broth and blend on high until smooth and creamy.
Add cashew cream to the soup pot along with drained beans and chopped cilantro. Bring back to a simmer and cook until beans are warmed through and soup has thickened slightly.
Step 4: Season and serve!
Add juice of half a lime, taste, and season to your preference with a more buffalo sauce, salt, and pepper as needed.
Serve garnished with cilantro, avocado, and green onions if desired and dig in!
Storage recommendations
This soup should keep in a covered container in the refrigerator for 4-5 days. If it separates a bit during storage just stir it back together as it warms.
If you enjoyed this buffalo chicken chili, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Cashew Cream Buffalo Chicken Chili Made with Ground Chicken
- Total Time: 50 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This cashew cream buffalo chicken chili made with ground chicken is as wholesome as it is incredibly delicious! It’s made with ground chicken instead of shredded chicken (cooks faster and makes less mess!), diced bell peppers, celery, carrots, onion, fire roasted tomatoes, pinto beans, and cashew cream as a dairy-free alternative to cream cheese. A simple blend of pantry-friendly spices and your favorite buffalo sauce bolster the flavor further for a seriously crave-worthy soup!
Ingredients
- 3/4 cup raw cashews
- Hot water for soaking cashews
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 large red or orange bell pepper, diced
- 2 stalks celery, diced
- 2 small to medium carrots, diced
- 4 cloves garlic, chopped
- 1 pound ground chicken
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 14.5 ounce can diced fire roasted tomatoes
- 1/4 – 1/2 cup buffalo sauce
- 2 1/2 cups chicken broth
- 1 15.5 ounce can pinto or great northern beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of half a lime
- Salt and pepper to taste
- To garnish: Avocado, thinly sliced green onions, chopped cilantro, and extra lime wedges
Instructions
- Soak cashews. In a heat proof bowl, cover cashews with just boiled water and set aside to soak for 30 minutes to an hour. If you’re short on time they can be boiled on the stove-top for 10-ish minutes.
- Make the base of the soup. Heat 3 tablespoons olive oil over medium heat in a large soup pot. Add onion, pepper, celery, carrots, and garlic, and sauté for 12-15 minutes, until veggies are tender and starting to caramelize. Move vegetables to the side of the pot and add ground chicken. Cook, breaking up with a spatula, until no pink remains. Add 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Continue to cook, stirring frequently, until spices are aromatic – about 1-2 minutes more. Add 13.5 ounce can diced fire roasted tomatoes and 1/4-1/2 cup buffalo sauce (you can err on the side of less and add more once the soup is done cooking). Stir to combine, scraping off any stuck on bits from the bottom of the pan. Keep the heat on medium. A vigorous simmer is fine here as it will continue to soften the veggies and deepen flavor of the soup.
- Make cashew cream and add to soup. Drain cashews and add to blender container along with 2 1/2 cups chicken broth. Blend on high for 1-2 minutes, until smooth and creamy and no small pieces of cashew remain. Add cashew cream to the soup pot along with drained beans and chopped cilantro. Stir and bring back to a simmer. Cook for 10-12 minutes, stirring occasionally, until beans are warmed through and soup has thickened slightly. If the soup seems too thin, just let it simmer a little longer.
- Season and serve. Add juice of half a lime, taste, and season to your preference with a more buffalo sauce, salt, and pepper as needed. Serve garnished with cilantro, avocado, and green onions if desired. Enjoy!
Notes
This soup should keep in the refrigerator for 4-5 days in a covered container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove top
- Cuisine: American
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