Buffalo Chicken Chili
This cozy zesty Buffalo Chicken Chili is a weeknight out try. It’s warming, nourishing and has buffalo hot sauce in each bite. It’s a game day favorite and I can promise you the family will want seconds.
Servings: 4
Equipment
- large soup pot
Ingredients
- 1 tsp olive oil
- ½ medium yellow onion, diced
- 1 cup celery, diced carrots work great too
- 1 small green bell pepper, diced Jalapeño will also work
- tsp each salt & pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 Tbsp butter
- 1 Tbsp chipotle peppers in adobe
- 3 cups chicken broth, low sodium
- ⅓ cup buffalo hot sauce
- 1 15 oz can white beans, rinsed and drained
- 1 15 oz can diced tomatoes
- 3-4 cups shredded chicken *rotisserie
- ¼ cup green onions, diced
- fresh cilantro, chopped
- shredded cheddar
Instructions
- In a large soup pot, add the olive oil. Combine the diced onion, peppers and celery (and carrots if using). Sauté for about 3-4 minutes on medium high heat or until the veggies are sweating.
- Add in the seasonings, mix well. Add in the butter, broth, hot sauce, chipotle, tomatoes, beans and chicken.
- Bring everything to a simmer, once the chicken is heated through, ladle into bowls add toppings and enjoy.
Notes
- Add veggies you like! Carrots or other colored bell peppers pair great in the soup.
- If you want to cut back on sodium, use low sodium broth, and use grilled chicken instead of rotisserie chicken. The hot sauce adds a lot of sodium so you wont miss out on flavor.
- Other toppings to consider, sliced avocado or sour cream make for a wonderful creamy topping.
- To make in the crockpot, sauté the veggies and then add them and everything else to the bowl of the crockpot and cook on high for about 2 hours. If using raw chicken thighs or breasts, add them to the bottom of the crockpot, add everything on top and cook for 4 hours or uuntil chicken is cooked through and can be shredded.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5 cups of soup | Calories: 257kcal | Carbohydrates: 6g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 805mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 2mg