If buffalo wings could be made into soup form, this is it!
Chicken. Spice. Celery. Blue Cheese.
I decided to double this recipe…some for us to enjoy at home, and some to take a potluck this past week. I only made a slight change to the recipe that I served my family…I added half as much of the red hot pepper sauce. I didn’t want the kids to complain, or have red hot lips and tongues. And I took another pot to a potluck, made as directed.
There was nothing. And I mean nothing left in the pot. I brought a little tub of blue cheese and printed out a simple instruction card so people would know to add a spoonful (or two, or three) of blue cheese to their little bowl.
I will be making this again for the Super Bowl…it’s seriously like wings in a bowl! And would be perfect for game day…or any weeknight for that matter!
Buffalo Chicken Chili
Yield – 6 1-cup servings
Preparation Time – 15 minutes
Cooking Time – 15 minutes
- 1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1-1/2 cups sliced celery
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
- 1 can (8 oz each) Hunt’s® Tomato Sauce
- 2 tablespoons red hot pepper sauce
- 1/3 cup crumbled blue cheese
- Spray large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.
- Stir in beans, undrained tomatoes, tomato sauce and hot pepper sauce; bring to a boil. Reduce heat; cook 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more hot pepper sauce, if desired.
- Serve Buffalo Chicken Chili with Blue Cheese.