Buffalo Chicken Chili
This Buffalo Chicken Chili is creamy, hearty, and, best of all, cooked in a total of 30 minutes. You will love this recipe on a breezy autumn day or cold winter night when cooking needs to be done quickly.
Servings: 6 Servings
Calories: 410kcal
Equipment
- Dutch Oven Enameled Cast Iron Pot with Dual Handle and Cover Casserole Dish - Round Red 10.23" (26 cm)
- 365 by Whole Foods Market, Beans Great Northern Organic, 15.5 Ounce
- Hunt's Fire Roasted Diced Tomatoes, Keto Friendly, 14.5 oz, 12 Pack
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Ground Chicken
- ½ Onion chopped
- 2 Cans White Northern Beans 15oz
- 1 Can Diced Tomatoes 15oz
- 1 Can Whole Kernel Corn 15 oz
- 2 Cups Chicken Broth
- ¼ - ½ Cup Hot Sauce
- 1 Packet Ranch Dressing Mix
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Celery Salt
- 8 oz Cream Cheese, diced room temp
- Cilantro for garnish Optional
Instructions
- In a large stockpot, heat oil on medium-high.
- Add ground chicken and onions; cook until chicken is brown and onions are tender. Have your beans drained and rinsed.
- Add beans, tomatoes, corn, chicken broth, hot sauce, ranch dressing mix, garlic powder, and celery salt.
- Stir well and reduce heat to medium-low.
- Place lid on stockpot and simmer for 20 minutes.
- Remove lid and add cream cheese to the chili mixture. Stir until cream cheese is dissolved.
- Garnish with cilantro, if desired. Enjoy!
Notes
Check out the post for additional information and tips.
Nutrition
Serving: 1 | Calories: 410kcal | Carbohydrates: 23g | Protein: 27g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 121mg | Sodium: 997mg | Fiber: 6g | Sugar: 5g