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Buffalo Chicken Chili
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Brief Description
Chicken chili with white kidney beans, celery, carrots and seasonings; served topped with a dash of cayenne pepper sauce and crumbled blue cheese.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southern
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Prep Time: 30 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Bonadio
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Posted On: Mar 12, 2019
Number of Servings:
Ingredients:
- 1 1/2 pounds - raw boneless chicken breasts halved
- 1/4 teaspoons - each salt and black pepper
- 2 cups - low-sodium fat-free chicken broth
- 2 cans - 15.5 oz. cannellini (white kidney) beans rinsed, drained
- 3 cups - chopped celery
- 2 cups - peeled, chopped carrots
- 2 cups - chopped onion
- 1 teaspoons - chopped garlic
- 1 teaspoons - chili powder
- 1 teaspoons - ground cumin
- 1/3 cups - Franks Red Hot Original Cayenne Pepper Sauce plus more for serving
- 1/2 cups - plus 2 Tbsp. crumbled blue cheese
- - salt and pepper to taste
Directions:
Season chicken with salt and pepper, and place in a crock pot. Add all remaining ingredients except hot sauce and blue cheese. Gently stir.
Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked.
Remove chicken and place in a large bowl. Shred with two forks—One to hold the chicken in place and the other to scrape across and shred it. Add 1/3 cup of hot sauce to chicken, and toss to coat. Stir saucy chicken into the chili in the crock pot.
Top each serving with ¼ tsp. hot sauce and 1 Tbsp. blue cheese crumbles.
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