Buffalo Chicken Chili, a delicious winter soup alternative
When the weather turns cold I always go towards comfort foods like thick and creamy soups. Something hearty that will warm you from the inside out.
Well the weather has been abnormally cold here and we’ve been fighting off a cold virus. We’ve all been cooped up in the house together and school was cancelled for snow days so I’ve been making all the winter soup recipes I could get my hands on! Not much else to do when you’re all stuck inside – and running that stove and oven while you cook can help heat the house in the winter.
We have very few dinners that everyone can agree on but chili and corn bread is one of my family’s favorites – and one of the only dinners that I make without complaints from anyone. I’ve made several different types of chili’s and they’ve all been kid approved.
Around here we really like buffalo chicken too – not just the wings or tenders either, buffalo chicken pasta was a huge hit here too.
Buffalo Chicken Chili was the obvious next step to make on my winter soup recipe journey and it was amazing. It’s not a traditional chili and would be considered a while chili, though it does have beans.
Buffalo Chicken Chili Recipe
1 large chicken breast, diced into 1/2″ pieces
1 packet ranch seasoning mix
1/4 – 1/2 cup Frank’s Red Hot Sauce
1 carton chicken broth (32 oz)
1 large can northern beans (40oz)
1 can Navy Beans (15.5oz)
1 can pinto beans (15.5oz)
2 Tbsp. oil
2 Tbsp. flour
Heat oil on med-high in a large pot
Add diced chicken and cook through
Add ranch packet and stir to coat chicken
Stir in Franks Red hot sauce (I used half cup but use less for a less spicy chili)
Pour chicken broth into pot and stir to combine
Add in your beans and bring to a boil
Reduce to a simmer.
Remove 3/4 cup broth from pan and stir in flour.
Return flour and broth mixture to pot and stir until evenly distributed
Bring back to a boil
Cook on a low boil until thickened, approximately 20 minutes.
Top with shredded cheese and serve with celery stick garnish.