Buffalo Chicken Chili
White chili with buffalo sauce, chicken breast, spices, cheese
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Lunch, Main Course
- 2 tbsp oil
- 1 onion diced
- 4 garlic cloves minced
- 1 tsp dried parsley
- 1 tsp dried chives
- 1/2 tsp dried dill
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ancho chili powder
- 1/2 tsp chipotle chili powder
- 1 tsp smoked paprika
- salt and pepper
- 1 1/2-2 lbs boneless chicken breasts cut into small cubes
- 2 poblano peppers stemmed, seeded and diced
- 1 jalapeno stemmed, seeded, and diced
- 4 cups chicken broth
- 4 oz room temp cream cheese
- 2 cans white beans
- 1/2 cup buffalo sauce
- 1/2 cup salsa verde
- shredded cheese, cilantro and pickled jalapenos for serving
Heat the oil in the large stock pot over medium high heat. Add the cubed chicken and sprinkle lightly with salt and pepper. Cook until browned. Add the onion, garlic, poblano and jalapeno along with the dried spices. Cook, stirring occasionally over medium high until the vegetables have started to color a little bit.
Add in the stock, the two sauces and the beans. Simmer for about 30 minutes until the vegetables are soft and the chili melds together. Stir in the cream cheese and allow to simmer another 10 minutes or so. Ladle into bowls and serve with the cheese, cilantro and jalapenos on the side.
Keyword Chicken, Lunch, Main Dish