Buffalo Chicken Chili
Nothing beats a bowl of Buffalo Chicken Chili on a cold day. Make it on the stove top or in the crockpot for a easy and super delicious comfort food option!
Servings 12 servings
Calories 279kcal
Ingredients
- 1 Tablespoon oil
- 1 onion diced
- 2 celery stalks diced
- Salt and pepper
- 2 pounds boneless skinless chicken thighs or breasts cut into pieces
- 1/2 cup buffalo wing sauce
- 1 packet ranch seasoning
- 1 1/2 cups chicken broth
- 2 15 ounce cans fire roasted diced tomatoes
- 2 15 ounce cans white chili beans
- 2 ounces cream cheese
- 4 ounces crumbled blue cheese optional
- 1 Tablespoon chopped cilantro optional
Instructions
- In a large pot, heat oil over medium heat. Add onion and celery and sauté for 3-4 minutes. Season with salt and pepper.
- Add chicken and cook for 5-6 minutes or until all of the chicken is browned. (Note: it does not need to be cooked through.) Stir in buffalo wing sauce, ranch seasoning and chicken broth.
- Drain one can of fire roasted diced tomatoes and add the tomatoes to the pot. Add the other can of diced tomatoes undrained. Stir in both cans of white chili beans. Bring to a boil and lower heat to simmer. Simmer for at least 15 minutes or up to 4 hours.
- Stir in cream cheese just before serving. Top with crumbled blue cheese and cilantro.
Notes
- Cooked chili can be kept in the refrigerator for up to five days or frozen for up to three months.
- For the crockpot method, saute the onion and celery. Then, add everything but the beans to the crockpot. Cook on high for two to three hours on high. Add beans and cook for an additional 30 minutes. Stir in cream cheese and cook for an additional 30 minutes.
Nutrition
Serving: 1g | Calories: 279kcal | Carbohydrates: 16g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 1230mg | Fiber: 4g | Sugar: 6g