buffalo chicken chili
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- 12 ounce(s) chicken breasts chopped
- 1 tablespoon(s) olive oil
- 3 stalk(s) celery diced
- 1/2 cup(s) carrots diced
- 4 clove(s) garlic minced
- 1 teaspoon(s) cumin
- 2 cup(s) chicken broth
- 1 (28 oz) can(s) diced tomatoes
- 1 (15oz) can(s) cannellini beans drained
- 1/4 cup(s) reduced fat blue cheese crumbled
- 1 teaspoon(s) paprika
- 1 teaspoon(s) oregano
- 1/2 cup(s) franks red hot sauce
- Spray a large, nonstick skillet with non-fat cooking spray and set over medium heat.
- Put in chicken, season with salt and pepper, and cook until chicken is cooked through, about 10 minutes. Set chicken aside.
- In a large pot, heat oil, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
- Add the garlic and cumin and cook until fragrant, about a minute.
- Add the broth and deglaze the pan.
- Add chicken, tomatoes, beans, paprika, oregano, and hot sauce and simmer for 15 minutes. Spoon equally into 4 serving bowls, and divide blue cheese evenly among the 4 servings, and sprinkle on top. Serve immediately.
- Read more: http://www.laaloosh.com/2012/05/31/buffalo-chicken-chili-recipe/#ixzz1z7evO0ws
This recipe is a personal recipe added by brierose and has not been tested or endorsed by MyRecipes.
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buffalo chicken chili Recipe at a Glance
- COURSE: Soups/Stews