Buffalo Chicken Chili

Hearty, creamy, spicy, tangy – this Buffalo Chicken Chili is what everyone who
needs some heat in their life has been waiting for!

Servings: 8

Author:

Prep Time
10 minutes

Cook Time
1 hour, 15 minutes

Total Time
1 hour, 25 minutes

Soup chili Stews

American

chicken chili chili Hot Sauce

Instructions

1 In a large enamel dutch oven or pot, heat up oil over medium/medium-high and
saute onions until translucent – about 10 minutes.
2 Push onions to sides/edges of pot. (Salt & pepper chicken – optional). Lightly
brown chicken breasts
3 Add chicken broth, salsa, hot sauce, garlic, chili powder, paprika, parsley,
salt & pepper. Stir & scrape any stuck bits on the bottom of the pot. Bring to a
boil, stirring occasionally.
4 Reduce heat, cover & simmer, stirring occasionally, for about 30 – 45 minutes,
or until chicken is fall apart tender. Remove chicken, shred & return to pot.
5 Add corn, black beans, cream cheese & pearled couscous. Cook over medium-low
heat, stirring often, until cream cheese is completely melted & incorporated.
6 Taste. If you only added 1/4 hot sauce, now would be the time to taste & adjust.
7 Serve topped with blue cheese crumbles or shredded cheese. Enjoy!