I came up with this recipe a few months ago and have made it multiple times since the first! I would tweak something new every time I made it until I got it perfect to share! I love a good buffalo chicken wing and I also love a good bowl of steaming hot chili so I thought, what a perfect combination! The spiciness of the hot sauce and fire roasted tomatoes paired with the cream cheese and sweetness of the corn is such a perfect balance! I love a good side of crunchy carrots and celery with my wings so I had to give them a role in this D to the LISH chili as well! The blue cheese crumbles on top are the star of the show and are a MUST ADD to this bowl of goodness! Add this to your super bowl parties for a fun twist on the classic chicken wing!
Game Day Buffalo Chicken Chili
6
servings20
minutesIngredients
1 lb 1 Ground Chicken
1-2 Tbsp 1-2 Olive Oil
1 1 Yellow Onion Diced
3 3 Stalks Celery Sliced
4 4 Carrots Sliced
3-4 3-4 Cloves Minced Garlic
1 tsp 1 Oregano
1 1 Packet Ranch Seasoning Mix
15 oz 15 Can of Northern Beans
15 oz 15 Fire Roasted Tomatoes
1/2 cup 1/2 Hot Sauce
2 cups 2 Chicken Stock
1 1 Bag Frozen Corn
4 oz 4 Cream Cheese
Green Onion & Blue Cheese Crumbles for Garnish
Directions
- To begin, add olive oil to stock pot and add onions. Sauté until translucent, then add celery and carrot
- Once veggies start to soften, add garlic and chicken. Once chicken is browned, add oregano and ranch seasoning
- Add beans, tomatoes, stock and corn. Stir everything together and let come to a low boil
- Once chili reaches low boil, turn burner to low and cover. Simmer chili for 30 min to 1 hr. on stove top. When you’re ready to eat, melt in cream cheese and stir to incorporate
- Top with green onions, blue cheese crumbles and DIVE IN!
Notes
- The blue cheese crumbles add such an amazing flavor to this soup. I love how they melt in to the soup and really blend with the buffalo flavor so well! I recommend topping with them!
- Instant Pot instructions: I did develop a method for the Instant Pot and it’s super quick and produces the same D to the LISH results that the stove top does! In your IP, prepare everything exactly the same as you would on the stove top until you add the corn. Once you add the corn, place your lid on and pressure on high for 8 minutes. Perform a quick pressure release and remove lid. Melt in cream cheese and ladle in bowls.
- Crock Pot instructions: For the crock pot, prepare sautéed veggies and browned ground chicken in a skillet on the stove top. Add to crock pot with remaining ingredients minus the cream cheese. Cook on low for 6-8 hours. When ready to eat, melt in cream cheese and ladle in bowls.
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