Buffalo Chicken Chili Recipe
Servings: 4 people
Calories: 474kcal
Buffalo Chicken Chili is the creamy, spicy, flavorful recipe you need. This stovetop chili recipe is so easy to make and it's so delicious!
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Ingredients
- 1 tablespoon oil
- 1 large onion diced
- 2 jalapeño peppers diced (seeds removed for a milder chili)
- 2 boneless skinless chicken breasts (1 1/2 pounds)
- 14.5 ounces diced fire-roasted tomatoes
- 1 cup low-sodium chicken stock
- ½ cup Franks Hot Sauce see note
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 31 ounces cannellini beans drained and rinsed (2 cans)
- 4 oz cream cheese cut into cubes
- Salt and ground black pepper
- Tortilla strips sliced celery, sour cream, and blue cheese crumbles, for serving
Instructions
- Heat the oil in a large soup pot or Dutch oven over medium heat. Add in the onion, jalapeno, and sauté until softened, about 5 minutes.
- Add in the chicken breast, tomatoes, chicken stock, hot sauce, chili powder, and cumin. Bring to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 25 minutes.
- Remove the chicken from the pot and shred it into bite sized pieces with two forks. Return the chicken to the pot with the beans, cream, salt and pepper to taste. Cook until warmed through, about 5-10 minutes. Serve with desired toppings.
Video
Notes
- For a milder chili, remove the seeds and membrane from the jalapeno and use ¼ cup hot sauce.
- For a spicier chili, leave in the jalapeno seeds and use ½ cup hot sauce.
- You can also substitute chicken thighs for the breasts.
- In place of cream cheese, you can also use 1 cup heavy cream.
Nutrition
Calories: 474kcal | Carbohydrates: 45g | Protein: 41g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1699mg | Potassium: 666mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1556IU | Vitamin C: 36mg | Calcium: 224mg | Iron: 7mg