Buffalo Chicken Chili

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

Directions:

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.

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