We’ve had a couple of rainy Sundays in a row, and it makes me want to make all the soups, stews, and chili. This was a recipe I pinned a couple of weeks ago, and it was the perfect time to make it.
The chili was really good and will be great for leftovers. The Buffalo flavor is the right level of heat, and the cream cheese helps cool it down if you’re not a big fan of spice.
1 lb ground chicken breast
2 cups chicken stock
15 oz can navy or white kidney beans, drained and rinsed
1 cup fresh or frozen corn
1/4 cup Buffalo sauce
1 packet Ranch seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp fresh ground pepper
8 oz cream cheese, softened at room temperature
14.5 oz can fire roasted tomatoes, diced
In a medium stockpot, brown the ground chicken until cooked through over medium heat. Add in the chicken stock, beans, ranch seasoning, Buffalo sauce, and seasoning. Mix until combined.
Cut the cream cheese into small blocks and add to the pot. Stir continuously to melt completely. Add in the diced tomatoes and cook for another 10 minutes on low heat. Ladle into bowls and top with thinly sliced celery and crumbled blue cheese.
Source: Cooksy
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