Buffalo Chicken Chili
Hearty, creamy, spicy, tangy - this Buffalo Chicken Chili is what everyone who needs some heat in their life has been waiting for!
Ingredients
- 2 tbsp olive oil extra virgin
- 1 medium onion diced
- 2 lbs chicken breast
- 4 cups chicken broth
- 24 oz jar medium salsa 16 oz - 24 oz jar
- 1/2 cup hot sauce If you're uneasy about the amount of heat, start with 1/4 cup - add to taste.
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp parsley
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 can black beans, 15 oz rinsed & drained
- 1 can corn, 15 oz undrained
- 8 oz block of cream cheese cut into 1" cubes
- 1 cup pearled couscous (small pasta such as acini di pepe, orzo may be substituted) cooked & drained
Instructions
- In a large enamel dutch oven or pot, heat up oil over medium/medium-high and saute onions until translucent - about 10 minutes.
- Push onions to sides/edges of pot. (Salt & pepper chicken - optional). Lightly brown chicken breasts
- Add chicken broth, salsa, hot sauce, garlic, chili powder, paprika, parsley, salt & pepper. Stir & scrape any stuck bits on the bottom of the pot. Bring to a boil, stirring occasionally.
- Reduce heat, cover & simmer, stirring occasionally, for about 30 - 45 minutes, or until chicken is fall apart tender. Remove chicken, shred & return to pot.
- Add corn, black beans, cream cheese & pearled couscous. Cook over medium-low heat, stirring often, until cream cheese is completely melted & incorporated.
- Taste. If you only added 1/4 hot sauce, now would be the time to taste & adjust.
- Serve topped with blue cheese crumbles or shredded cheese. Enjoy!
Notes
- 2 pounds of ground chicken may be substituted for chicken breast. If using ground, brown and crumble after cooking onions.
Tried this recipe?Let us know how it was!