Name: Buffalo Chicken Chili Recipe
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 1 onion (diced); 2 jalapeño peppers (diced (seeds removed for a milder chili)); 2 boneless, skinless chicken breasts (1½ pounds); 14.5 ounces diced fire-roasted tomatoes (1 can); 1 cup low-sodium chicken stock; ½ cup Franks RedHot Sauce (see note); 1 tablespoon ground chili powder; 2 teaspoons ground cumin; 31 ounces cannellini beans (drained and rinsed (2 cans)); 4 ounces cream cheese (cut into cubes (½ brick)); Kosher salt and freshly ground black pepper (to taste); Tortilla strips; Sliced celery; Sour cream; Blue cheese crumbles

Instructions

5 steps

Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.

5 min

Boil

Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.

25 min

Shred

Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream cheese, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.

10 min

Progress

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