Buffalo chicken chili is loaded with flavor and will definitely warm tummies and taste buds!

When I saw this recipe for buffalo chicken chili on my friend Carolyn’s blog, I couldn’t wait to give it a try. Every recipe I’ve ever made of Carolyn’s has been outstanding, and this chili is no exception. My kids ALL raved about it and didn’t mind eating it for lunch two days in a row (it makes a huge amount).

This recipe is a fabulous way to use boneless, skinless chicken. It has tons of flavor~along with considerable heat. It may be too spicy for some, but no one in my family found it too hot to handle. For those who prefer a milder chili, seasonings can definitely be adjusted.

Although the chili is already flavor packed, you can take it even more over the top by adding blue cheese crumbles. It is almost like eating buffalo hot wings in soup form!

So kuddos to Carolyn for creating such a yummy and unique chili. I sure hope she’ll keep great recipes coming! Let me hear back from you if you try this. Thanks for stopping by. Be blessed, and stay savvy!

Buffalo Chicken Chili

Yield: 14

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

If you love wings and hot sauce, you'll DIE over this buffalo chicken chili!

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Ingredients

• 2 Tablespoons Olive Oil
• 1 large onion, diced
• 1 large carrot, peeled and diced
• 1 rib celery, diced
• 3 cloves garlic, minced
• 5 Tablespoons Chili Powder
• 2 teapsoons ground cumin
• 6-7 chicken breasts, cooked and shredded
• 1 28 oz. can crushed tomatoes
• 2 15 oz. cans tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 can great northern beans, drained and rinsed
• 1 1/2 Cups frozen shoe peg corn
• 1 Cup or more chicken broth
• dash celery salt
• 1 teaspoon dried cilantro
• 1/4 cup Wing Sauce
• 1/3 cup whipped cream cheese (chive is perfect for this recipe)

Instructions

2. In large skillet, sauté onion, celery and carrot in olive oil for 3-5 minutes.
3. Add chicken, chili powder and cumin; cook on low to medium heat for 5 minutes.
4. Add crushed tomatoes, tomato sauce, and chicken; cook until seasonings are incorporated.
5. Add beans, corn, broth, celery salt and cilantro;cook for 30 minutes on low, stirring often.
6. Add the wing sauce and cook for a good 20 minutes.
7. Add the cream cheese, stirring until melted and dispersed in soup.
8. Add more chicken broth if mixture is too thick.
9. Add salt and pepper to taste.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 1403Total Fat 56gSaturated Fat 16gCholesterol 58mgSodium 2743mgCarbohydrates 278gSugar 20gProtein 28g