This Buffalo Chicken Chili recipe was amazing, and when I say amazing, I mean you need to make this tonight (before the weather gets too warm). A big thank you to April at A Liz Adventures for her post. This chili is a good change from beef chili, and it has a definite kick you cannot ignore (which my husband loves), but there is cream in it, so it evens out the kick if you’re not a big fan of too much heat. It was incredibly easy to make, which makes this busy Mom happy. I probably won’t add as much Frank’s Red Hot Sauce next time I make it, but it was the perfect winter meal for us. I added a sliced avocado to ours (great suggestion, April!) as well, and I served it with Jiffy Corn Muffins (my favorite). I highly recommend making it for any supper clubs or if you’re hosting a big group of people, too. You can always double the recipe, and/or freeze some for later! Enjoy!
Buffalo Chicken Chili
4 cups shredded chicken (I used a rotisserie chicken from our grocery store)
1/2 red onion, diced
Frank’s mild Buffalo sauce – I used about 1/4 bottle total
2 pkgs Ranch mix
1 can chicken broth
1/2 cup water
1 cup chunky salsa
3 cans Great Northern beans, drained and rinsed
1 small container heavy cream
shredded cheese (optional)
sour cream (optional)
Start off by shredding the chicken from your rotisserie chicken. If you’d rather cook and shred your own, go for it, but our grocery store sells rotisserie chickens for $4.99 on Sundays, and I just don’t think you can beat that (you can’t, and it saves you so much time)! So convenient.
Saute the diced onion with a little oil until translucent. Add chicken, 1 package of ranch seasoning, and buffalo sauce to cover (eyeball it) and saute a few more minutes.
In a soup pot, combine the chicken/onion mixture, beans, remaining package of ranch seasoning, salsa, chicken broth, water, and more buffalo sauce to taste. Simmer on low until heated through. Before serving, stir in heavy cream to reach your desired consistency.
Serve with shredded cheese and sour cream if desired. I served ours with sliced avocado, too.
