Creamy Buffalo Chicken Chili
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 -8 servings 1x
Ingredients
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- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 celery ribs (diced)
- 2 pounds ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2–3/4 cup Franks hot sauce
- 8 ounce cream cheese (cubed and softened)
- 1/4 cup ranch dressing
- 3 cups low sodium chicken broth
- 3 15.5 ounce cans cannellini beans, rinsed and drained
- 2 tablespoons corn starch
- 1 cup shredded cheddar cheese
- 1 cup chopped green onion
Instructions
- Heat olive oil in a large pot over medium high heat.
- Add onion and celery and cook for about 5 minutes until just tender.
- Add ground chicken and season with garlic powder, salt and pepper.
- Cook stirring occasionally breaking up chunks until thoroughly cooked.
- Reduce heat to medium.
- Stir in 1/2 cup hot sauce until combined.
- Add in cream cheese and ranch and stir occasionally until blended and cream cheese is melted.
- Add in chicken broth and beans and cook, stirring occasionally until heated through.
- Reduce to a simmer for about 10 minutes, stirring occasionally.
- Add in additional hot sauce if desired.
- To thicken chili, carefully ladle 1/4 cup of liquid a pour into a small bowl.
- Whisk liquid with corn starch until blended.
- Stir mixture back into soup and simmer for an additional 5 minutes until chili has thickened.
- Serve warm topped with cheddar cheese and green onion.