Buffalo Chicken Chili
Let’s turn my favorite dip into a soup! Creamy but lightened up, this takes the best parts about buffalo chicken dip and turns it into a delicious, hearty chili.
My family is definitely a chili family. I was never the kid that got upset when I saw the crockpot on the counter, because I knew a warm bowl was right around the corner. Especially in the fall, I find myself always wanting something warm, filling, and flavorful for dinner. I’ve been trying to think of ways to upgrade the classic chili recipe we all know and love & I think I really hit the jackpot on this one. Hope you all love it as much as we do!
Here are the Ingredients for this Buffalo Chicken Chili:
Produce - Yellow Onion, Bell Peppers, Jalapeno, Corn
Seasonings - Salt, Black Pepper, Chili Powder, Ranch Seasoning, Paprika
Pantry - Olive Oil, Pinto Beans, Great Northern Beans, Fire Roasted Tomatoes, Buffalo Sauce, Chicken Broth
Dairy - Cream Cheese, Nonfat Plain Greek Yogurt
Protein - Chicken Breast
Herbs - Cilantro
Buffalo Chicken Chili
Ingredients
- 2 tbsp olive oil
- 1/2 cup yellow onion, chopped
- 1/2 cup bell peppers, chopped
- 1 jalapeno, diced
- 1.5 lb chicken breasts (this was 2 large breasts for me)
- 2 tbsp ranch seasoning
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup corn kernels (frozen or canned)
- 15 ounce can pinto beans
- 15 ounce can great northern beans
- 15 ounce can fire roasted tomatoes
- 3 1/2 cups chicken broth
- 1/4 cup buffalo sauce
- 4 oz cream cheese
- 4 oz nonfat plain greek yogurt
Instructions
- In a large Dutch oven, heat the olive oil and cook the onions, peppers, and jalapeños until softened.
- Add the chicken breasts to the bottom of the pan (slice them in half longways if they are very thick), and sear until browned on both sides.
- Add in seasonings (ranch seasoning, paprika, chili powder, salt, and pepper.)
- Add in the corn and beans and stir. Then add in the chicken broth and fire roasted tomatoes. Cover and let simmer for 15 minutes until chicken is cooked through.
- Remove the chicken breast, shred, and then add back into the soup pot.
- Stir in the cream cheese, greek yogurt, and buffalo sauce and cook for another few minutes until it is fully incorporated.
- Serve with more greek yogurt or sour cream, cilantro, buffalo sauce, and make sure to have some chips on the side.
if you like this…
