Description
This rich and spicy buffalo chicken chili has all of your favorite buffalo chicken flavors in a hearty soup. Enjoy an easy, healthy weeknight soup made in the crockpot with all your favorite chili toppings!
Ingredients
- 1 1/2 lbs chicken breasts
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 (15-ounce) cans fire-roasted tomatoes
- 4 cups chicken stock or broth
- 1 cup buffalo or hot sauce
- 2 teaspoons dried chives
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 8 ounces cream cheese or Greek yogurt
- 1/4 cup chopped cilantro
- Toppings to taste
Instructions
- Add everything to the slow cooker, except for the cream cheese and cilantro. Close the lid and cook on low for 6-8 hours or on high for 4 hours.
- Carefully remove the lid and transfer the cooked chicken breasts to a clean cutting board. Use two forks to shred the chicken into small pieces. Place the shredded chicken back in the slow cooker and stir well.
- Add the chopped cilantro and cream cheese and stir well until the cream cheese is melted and mixed into the chili.
- Serve hot with a dollop of sour cream, shredded cheese, crushed tortilla chips, or your other favorite chili toppings.
Notes
- Ground Chicken: Brown 2 lbs of ground chicken in a skillet and transfer it to the crock pot with the remaining ingredients.
- White Beans: Great Northern beans work well, but cannellini beans or navy beans can also be used.
- Toppings: Blue cheese, cheddar cheese, sour cream, baked tortilla chips, green onions, cornbread, or cilantro.
- Instant Pot: Add all of the ingredients to the Instant Pot and pressure cook on high for 8 minutes. Turn the valve to venting to quick release the steam. Remove the chicken from the chili, shred it, and place it back in the Instant Pot. Turn it to sauté mode and add the cream cheese and cilantro, stirring well to melt.
- Stovetop: Place everything in a large pot or Dutch oven and bring to a boil over medium-high heat. Turn the heat down to low and simmer for approximately 20 minutes, or until the internal temperature of the chicken reaches 165°F. Shred the chicken and add it back to the soup with the cream cheese and cilantro.
- Dairy-free: Use Kite Hill dairy-free cream cheese or canned coconut cream and top with dairy-free toppings such as green onions and tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: American