It’s still Winter so I figured I would make something to keep me warm…boy, does this ever keep me and my tastebuds warm! This has a great deal of spiceiness and you can adjust it as you like!! Check it out!!
Here’s what you’ll need:
1 3/4 pounds chicken breasts (boneless/skinless)
2 tbsp olive oil
4 cups low sodium chicken broth
1 can (14.5 oz) northern beans
2 cans (10 oz) rotel (tomatoes with green chiles)
1 (14.5 oz) can golden corn
1/3-1/2 cup Franks buffalo wing sauce (adjust to your spiceiness level)
3 garlic cloves, minced
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 tsp chili powder
1 tsp cumin
salt and black pepper to taste
Heat oil in large stockpot over medium-high heat until shimmering. Add onion, chicken breasts, celery, carrots, and sauté until chicken is thoroughly cooked. Add garlic and sauté for an additional 2 minutes or until fragrant, stirring occasionally.
Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm, topped with blue cheese crumbles.