Buffalo Chicken Chili
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
317 kcal
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Course
Main Course, Soup
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Cuisine
American
Buffalo Chicken Chili
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This version of chicken chili combines the flavors of creamy white chicken chili with classic buffalo chicken!
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Ingredients
Chili
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 large yellow onion diced
- 2 talks celery diced
- 5 cloves garlic minced
- 1 1/2 lbs. boneless skinless chicken breasts each breast cut into about 3 pieces
- 15 oz can great northern beans drained and rinsed
- 28 oz can fire-roasted diced tomatoes UNdrained
- 4 oz can diced green chiles drained
- 2 cups reduced sodium chicken broth
- 1/2 cup buffalo wing sauce I use Frank's Red Hot 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
Garnishes (optional but recommended for the best flavor)
- dollop of sour cream
- drizzle of buffalo wing sauce
- minced celery
- minced green onions
- Blue cheese crumbles
- sprinkle of black pepper
Instructions
Cook aromatics
- Heat a large dutch oven (I use a 6 quart) over MED heat. Once hot, add the olive oil and butter, then the onion and celery.
- Cook for about 5 minutes, stirring occasionally, or until softened. Add garlic and cook about 30 more seconds.
Make chili
- Add the chicken breast pieces to the pot, then top with the beans, diced tomatoes, green chiles, chicken broth, buffalo wing sauce, chili powder, cumin, oregano, salt, and pepper.
- Stir well, then bring to a low boil. Once boiling, reduce the heat to MED LOW and simmer uncovered about 20-25 minutes, stirring every 5 minutes or so to make sure nothing is sticking to the bottom of the pot.
Shred chicken
- Use tongs to remove chicken pieces to a bowl, plate, or cutting board. Use two forks to shred the chicken, and set aside for a bit.
Add dairy
- Add the cream cheese to a small mixing bowl. Use a ladle to add a few ladlefuls of the broth to the mixing bowl, and whisk until smooth. Stir in sour cream.
- Pour cream cheese/sour cream mixture to the dutch oven and return the shredded chicken to the pot, and stir well to combine.
Serve
- Serve hot, with desired garnishes.
Notes
- Slow Cooker Directions:
- Instant Pot Directions:
- I've estimated this recipe serves about 8, but please feel free to divide it into as many servings as you'd like.
- Boneless skinless chicken thighs can be used in place of chicken breasts.
- Add all ingredients (except the cream cheese, sour cream, and garnishes) to slow cooker.
- Stir, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4.
- Remove chicken to a bowl and shred.
- Add cream cheese to a small mixing bowl, and add a ladle or two of the liquid from the slow cooker. Whisk until smooth, then stir in sour cream.
- Return chicken to slow cooker, and pour in cream cheese mixture.
- Serve with desired toppings.
- On "saute" mode, add the olive oil and butter to the pot. Cook for several minutes, until softened. Add garlic and cook about 30 seconds.
- Turn off "saute" mode, then top with the chicken breast pieces, beans, diced tomatoes, green chiles, chicken broth, wing sauce, chili powder, ground cumin, dried oregano, salt, and pepper.
- Stir, just to move around the seasonings into the mixture.
- Secure Instant Pot lid, making sure it’s set to “sealing”. Select Manual or Pressure cook and use the +/- buttons to select 15 minutes.
- When timer beeps and pressure cooking is complete, perform a quick release by carefully moving the valve to “venting”. When the pin drops, remove lid.
- Remove chicken and shred.
- Add cream cheese to a small mixing bowl, and add a ladle or two of the liquid from the slow cooker. Whisk until smooth, then stir in sour cream.
- Return chicken to instant pot, and pour in cream cheese mixture.
- Serve with desired toppings.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
22g
(7%)
Protein
26g
(52%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
81mg
(27%)
Sodium
948mg
(40%)
Potassium
726mg
(21%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1042IU
(21%)
Vitamin C
7mg
(8%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 948mg | 40% |
| Potassium | 726mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1042IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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