Description
This healthy chicken chili recipe-buffalo style- just became one of our go to dinners. Easy and quick to make, this chicken chili is perfect for a cold winter night!
Ingredients
4 T ubsalted butter or olive oil
2 celery ribs, chopped
1 c chopped onion
2 T chili powder
4 chopped garlic cloves
1 15 oz can white beans, rinsed
1 14.5 oz can fire-roasted diced tomatoes
2 c chicken broth
1/3 c Frank’s RedHot Cayenne Pepper Sauce
3 oz room temperature cream cheese cut into small pieces
3 c shredded rotisserie chicken or leftover or poached chicken breasts
Toppings: Sour Cream, Crumbled Blue Cheese, Minced Scallions, Cilantro,
Instructions
Melt butter or oil in a large sauce pan over medium high heat.
Add celery and onions and cook about 3 minutes or until softened. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
Stir in beans, tomatoes and juice, chicken broth and hot sauce and bring to a boil. Reduce heat to medium-low and cover. Simmer until flavors have melded about 15 minutes, stirrng occasionally.
Stir in cream cheese if using. Stir or whisk until melted. Season with salt if needed.
Serve in bowl with sour cream and blue cheese and any other toppings you might want.
Notes
Adapted from Cook’s Country.
