Buffalo Chicken Chili
This Buffalo Chicken Chili recipe is a favorite game day food! Top your Buffalo Chicken Chili with diced celery and blue cheese crumbles – a must if you like blue cheese. Feeding a crowd? Double or triple the recipe. Serve this Buffalo Chicken Chili with carrots and celery sticks, and ranch or blue cheese dressing for dipping.
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- ¼ cup unsalted butter cubed
- 1 cup onion diced
- 1 cup carrots diced (4 medium carrots)
- 1 cup celery diced (3 celery stalks)
- 4 garlic cloves minced
- 4 cups unsalted or low-sodium chicken broth
- 2 8- ounce cans no salt added tomato sauce
- 2 14.5- ounce cans Great Northern beans drained and rinsed
- 1 14.5- ounce can fire-roasted tomatoes
- ½ cup Buffalo wing sauce
- 1 pound shredded or diced cooked chicken such as leftover or rotisserie chicken
- Freshly cracked pepper to taste
- Garnish with blue cheese crumbles and leftover diced celery
Instructions
- Heat a soup pot over medium heat and melt the butter. Saute the onion, celery and carrots until the onion is translucent, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds.
- Add the next five ingredients, through wing sauce, and stir to combine. Bring to a boil, reduce the heat, cover and simmer for 20 minutes. Add the cooked chicken and simmer for 10 minutes more. Garnish, serve and enjoy!
Love this recipe?Please leave a 5-STAR rating! It helps more families find our kitchen.
