Buffalo Chicken Chili
A hearty chili that combines the bold flavors of Buffalo chicken wings with comforting chili ingredients for a satisfying meal.
Equipment
- Dutch Oven
- Mixing Bowl
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 large yellow onion diced
- 2 stalks celery diced
- 5 cloves garlic minced
- 1.5 lbs. boneless, skinless chicken breasts cut into about 3 pieces
- 15 oz. great northern beans drained and rinsed
- 28 oz. fire-roasted diced tomatoes undrained
- 4 oz. diced green chiles drained
- 2 cups reduced sodium chicken broth
- 1/2 cup buffalo wing sauce
- 3 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 oz. cream cheese softened and cubed
- 1/2 cup sour cream or plain Greek yogurt
Instructions
- In a large Dutch oven, heat olive oil and butter over medium heat. Add diced onion and celery, sauté for about 5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chicken, drained beans, diced tomatoes (with juices), green chiles, chicken broth, buffalo wing sauce, chili powder, cumin, oregano, salt, and pepper. Stir well to combine.
- Bring to a low boil, then reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally.
- Remove chicken pieces, shred them with two forks, and return to the pot.
- In a small bowl, whisk cream cheese with a bit of the broth until smooth. Stir in sour cream until well mixed.
- Add the cream cheese mixture back to the pot and stir until combined. Serve hot with your favorite garnishes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.