Buffalo Chicken Chili
When cooler temperatures roll around, there's nothing better than a delicious hot bowl of chili! This zesty Buffalo Chicken Chili is so easy to throw together and it's perfect for your family dinner or your next game day party. It's loaded with chicken and over-the-top flavor!
Servings: 8 servings
Ingredients
- 2 Tbsp. olive oil
- 1 cup chopped yellow onion
- 2 stalks celery, chopped
- 3 cloves garlic, finely minced
- 1 Tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 4 cups low-sodium chicken broth
- 2 15.8-oz. cans Great Northern Beans, drained and rinsed
- 2 4-oz. cans diced green chiles, I used mild
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1/2 cup Frank's Red Hot Buffalo Sauce
- 3 cups shredded chicken
- blue cheese crumbles, shredded cheddar or Monterey Jack cheese, sliced avocado, tortilla chips, for topping, if desired
Instructions
- Add olive oil to a large soup pot/Dutch oven over medium high heat. Add onions and celery and cook 4-5 minutes, stirring often until slightly softened. Add minced garlic and spices and continue to cook for 1 minute.
- Add broth, beans, chiles, tomatoes and buffalo sauce and mix until well combined. Bring to a boil, then lower to a simmer and cook 15 minutes, stirring occasionally.
- Add your shredded chicken and continue to cook at a simmer until heated through. Season to taste with salt and pepper. Serve in bowls topped with crumbled blue cheese, shredded cheese, avocado and/or tortilla chips, if desired.
Notes
I use Frank's Red Hot Buffalo Sauce, but you can use your favorite buffalo sauce for this recipe. I also like Sweet Baby Ray's Buffalo Sauce.
You can top your chili with some crumbled blue cheese, tortilla chips, avocado or some shredded Monterey Jack or chaddar cheese.