With everything going on this summer, I stopped creating recipes and testing them completely. I missed it, but was just too tired and overwhelmed, and stuck to tried and true classics when I did cook. Now that I’m finally feeling better, it feels so good to get creative in the kitchen again!
I wanted to use some jalapeño peppers from the garden before they went bad and was craving a hearty soup, so the other night I decided to try my hand at a buffalo chicken chili and woah. Anel lost his mind, it was so good! It has a nice kick to it, I don’t love overly spicy food, but even I could handle it. For a less-spicy option, ditch the jalapeños.
If you’ve been following for a while you know I love blending white beans into my soups to make them creamier and add more protein, but you can skip that step and add more yogurt or even sour cream for the same effect.
Hope you guys love it!
Buffalo Chicken Chili
Makes 4-6 servings
Ingredients:
- 2 Tbs salted butter
- 1 large yellow onion, chopped
- 2 cloves garlic, minced or pressed
- 1 Tbs paprika
- 1 Tbs chili powder
- 1 tsp of cumin
- 1 tsp salt plus more to taste
- 1 jalapeño pepper, seeded and diced
- 1.5-2 lbs chicken breasts
- 1 can white beans, rinsed and blended (optional)
- 1 14-oz can, fire roasted diced tomatoes
- 2 cups chicken broth
- 1 cup unflavored Greek yogurt (I used Chobani dairy-free)
Topping Options:
- Chopped cilantro
- Slice avodaco
- Shredded cheddar cheese
- Sour cream
- Corn chips
- Scallions
- Blue cheese crumbles
Directions:
- In a large pot or Dutch oven over medium heat, cook the onions in the butter until translucent, 5-7 minutes, stirring occasionally.
- Add garlic and jalapeño and stir, cooking until fragrant, about one minute.
- Add paprika, chili powder, cumin, salt and give it all another good stir.
- Add the chicken and cook until both sides of each breast are lightly browned, flipping with tongs.
- Add the blended beans, diced tomatoes, and chicken broth and stir until mixed.
- Reduce heat to low and simmer for 30 minutes up to 2 hours, stirring occasionally.
- Halfway through, remove the chicken and shred with two forks until it looks like pulled chicken. Place it back in the pot.
- 10 minutes before you’re ready to serve, add the yogurt and stir once more.
- Taste and add more salt as needed.
- Serve and add your favorite toppings from the list above
- Enjoy!
