Buffalo Chicken Chili Recipe
—·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)
For Serving (Optional)
- Tortilla strips
- Sliced celery
- Sour cream
- Blue cheese crumbles
Instructions
5 steps
- 1
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 - 2
Boil
- 3
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 - 4
Shred
- 5
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
0 / 5 steps
Nutrition
Per serving (based on 4 servings)
Calories
474cal
Protein
41.0g
Carbs
45.0g
Fat
17.0g
Fiber
13.0g
Sugar
5.0g
Sodium
1699mg
Saturated Fat
7.0g





