Description
This Creamy Buffalo Chicken Chili is a flavorful and hearty dish combining tender chicken breast simmered in a spicy buffalo sauce with a creamy twist from Greek yogurt and cheddar cheese. Perfect for a comforting dinner, this chili balances a touch of heat with creamy textures, beans for protein and fiber, and a savory blend of ingredients that come together in under an hour.
Ingredients
Main Ingredients
- 2 tbsp avocado oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 cup thinly sliced celery
- 1 tbsp all purpose flour
- 1 1/4 tsp kosher salt
- 2 lb. chicken breast
- 1/2-3/4 cup Primal Kitchen Buffalo Sauce (depending on your spice preference)
- 1 14 oz can diced tomatoes
- 2 1/2 cups Kettle and Fire Chicken Bone Broth
- 1 can white or pinto beans, drained and rinsed
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup shredded cheddar cheese
Optional Toppings
- Avocado slices
- Sour cream
- Additional shredded cheddar cheese
Instructions
- Sauté vegetables: Heat avocado oil in a large soup pot over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent. Then add the minced garlic and thinly sliced celery, cooking for an additional 2-3 minutes to release their flavors.
- Add flour and seasonings, then combine main ingredients: Stir in the all-purpose flour and kosher salt, cooking for a few seconds to eliminate the raw flour taste. Next, add the chicken breasts, buffalo sauce, diced tomatoes, and chicken bone broth. Stir everything well to combine.
- Simmer the chili: Bring the mixture to a boil, then cover the pot, reduce the heat to low, and let it simmer for about 20 minutes or until the chicken is completely cooked through.
- Shred chicken and optionally blend broth: Remove the chicken breasts from the pot and shred them using two forks. For a creamier chili texture, optionally use an immersion blender to blend part or all of the broth to your desired consistency, leaving it chunky or smooth.
- Finish and serve: Return the shredded chicken to the pot along with the drained and rinsed beans, Greek yogurt (or sour cream), and shredded cheddar cheese. Cook for another 5 minutes to warm through and meld the flavors. Serve hot with optional additional toppings like avocado slices, sour cream, and extra cheddar cheese.
Notes
- Adjust the amount of buffalo sauce according to your preferred level of spiciness.
- Using Greek yogurt instead of sour cream will add protein and a tangy flavor while keeping the dish creamy.
- The immersion blender step is optional but recommended for a smoother, creamier texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or omit it.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
