Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground chicken to the pot, breaking it up with a spoon, and cook until browned.
Stir in the white beans, diced tomatoes, chicken broth, and buffalo wing sauce.
Add the smoked paprika, cumin, salt, and pepper. Stir to combine.
Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally.
Stir in the shredded cheddar cheese until melted and creamy.
Serve hot, garnished with chopped green onions and crumbled blue cheese if desired.
Variations & Tips
For a vegetarian version, you can substitute the ground chicken with extra beans or a meat substitute like crumbled tofu or tempeh. If you prefer a milder chili, reduce the amount of buffalo wing sauce or use a mild version. To make it even creamier, you can add a splash of cream or a dollop of Greek yogurt before serving. For those who love extra heat, consider adding a diced jalapeño or a pinch of cayenne pepper.
