What kind of buffalo sauce do you use?

I use Frank's RedHot sauce, but you can use your favorite buffalo sauce instead. I know Sweet Baby Ray's is also popular.

How do I store the leftovers?

Store the leftover soup in an air-tight container in the refrigerator for up to 4 days. Sometimes it tastes even better after the first day!

How should I serve this soup?

We love topping our soup with avocados, cilantro, and greek yogurt. Check out our "Topping Ideas" section above for more ideas. We also love serving it with chips on the side (you can use them as a spoon substitute)!

One-Pot Buffalo Chicken Chili

Name: One-Pot Buffalo Chicken Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon oil (we use avocado oil) 1 yellow, white, or sweet onion, diced 2 carrots, diced 2 celery stalks, diced 1 jalapeño, diced 2 cloves garlic, minced 32 ounces chicken broth 4 cups water 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon mustard powder 1/4 teaspoon dried parsley 1/8 teaspoon dried dill 1/8 teaspoon ground cayenne; >1.5 pounds chicken breast or chicken breast tenderloins 4 ounces cream cheese, softened 2 15.5 ounce cans of cannellini beans 4 ounces canned chopped green chilis 1/2 cup Frank's RedHot Sauce Juice of half a lime; .5 cups shredded sharp cheddar cheese

Description

This buffalo chicken chili has all of the flavors you love in a basket of buffalo wings, but in chili form. It's loaded with chicken, beans, veggies, buffalo sauce, and cheddar cheese, so it's full of flavor. Best of all, I made it in one pot and it comes together in about 30 minutes.

Ingredients

Units Scale

1 tablespoon oil (we use avocado oil)

1 yellow, white, or sweet onion, diced

2 carrots, diced

2 celery stalks, diced

1 jalapeño, diced

2 cloves garlic, minced

32 ounces chicken broth

4 cups water

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon mustard powder

1/4 teaspoon dried parsley

1/8 teaspoon dried dill

1/8 teaspoon ground cayenne

1.5 pounds chicken breast or chicken breast tenderloins

4 ounces cream cheese, softened

2 15.5 ounce cans of cannellini beans

4 ounces canned chopped green chilis

1/2 cup Frank's RedHot Sauce

Juice of half a lime

1.5 cups shredded sharp cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Heat a large pot or dutch oven over medium heat. Add oil, onions, carrots, celery, and jalapeños. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for about a minute, until fragrant.
Add the chicken broth, water, salt, black pepper, garlic powder, onion powder, mustard powder, dried parsley, dried dill, and ground cayenne. Allow the mixture to come to a boil, then add the chicken and cover with a lid until the chicken is cooked through, about 10 minutes.
Once the chicken is done, remove it from the pot and shred it with two forks. Set it aside.
Add the softened cream cheese to a bowl and slowly add small amounts of the hot soup, stirring as you add it. Keep adding soup until the cream cheese is melted and the mixture is creamy. Then add the to the pot. This step prevents the cream cheese from curdling in the hot soup.
Add chicken, cannellini beans, green chiles, Frank's RedHot sauce, lime juice, and cheddar cheese to the pot. Cook until the cheese has melted and everything is combined, then serve!

Notes

Nutritional information is only an estimate.

Check out our "Topping Ideas" section above for ways to serve this soup.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6th of recipe
Calories: 603
Sugar: 6.2 g
Sodium: 1860.8 mg
Fat: 24 g
Carbohydrates: 48.6 g
Protein: 48.5 g
Cholesterol: 132.8 mg