Spicy Buffalo Chicken Chili with White Beans and Cheddar. Seemingly we strive to eat like we live in a bar, and this one hits all hot buttons. It’s hearty and healthy, and tastes like everything you want to eat right now. Happy New Year!
Whether you spend your winter on the slopes, in the rink, or mostly on the couch, this soup is for YOU! It’s delicious, and despite the incredibly rich flavor, it’s healthy and lighter than you’d expect. Slightly tweaked version of the Half Baked Harvest Spicy White Buffalo Chicken Chili, it comes together in about 30 minutes start to finish and reheats well for the next day. It’s great for game day and makes a great school lunch in a thermos.
I used to be horrified at the amount of Frank’s Red Hot and Tabasco sauce we go through on a weekly basis. I buy both at Costco now, regularly. This recipe suits our family pretty well. Goes great with skillet cornbread too.
Buffalo Chicken Chili
Ingredients
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 2 poblano peppers, chopped
- 4 cloves garlic, smashed and minced
- 1 Tbsp dried parsley
- 1 Tbsp dried chive rings
- 1.5 tsp dried dill
- 1.5 tsp smoked paprika
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1.5 lbs chicken thighs (boneless, skinless)
- 5 cups chicken stock
- 4 oz full fat cream cheese - room temp
- 1 19 oz can of white beans, drained and rinsed
- 1/2-3/4 cup Frank's Red Hot Sauce
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- sliced avocado, cheddar, and sour cream for topping
Instructions
- Heat the olive oil in a large stock pot, or a dutch oven, over medium heat. Add the onion and poblano peppers, sautéing until softened, about 5 minutes. Add the chopped garlic and all spices (parsley through black pepper) and cook for one more minute. Add the chicken and cover with the stock. Bring to a boil, then reduce to a simmer until the chicken is cooked through, about 20 minutes.
- Pull the chicken out, and shred using two forks.
- Add the cream cheese to the pot, slowly letting it melt into the broth. Using a whisk, make sure it's fully combined into a creamy consistency. Add the chicken back to the soup, along with the beans, salsa, buffalo sauce and cheddar cheese. Continue to cook for another ten minutes, until everything is heated through and melded together. Add the cilantro at the end.
- To serve, ladle the chili into soup bowls, and top with cheddar, avocado, and sour cream or greek yogurt. I like extra cilantro and scallions too. This soup is great served with cornbread or tortilla chips.