Buffalo Chicken Soup

Slow Cooker Buffalo Chicken Chili

This is a great spicy chili for this cold winter season! You can build your preferred spice level in chili in a few different ways. You can mix in jalapeños, add various spices like red pepper flakes and chili seasoning, or incorporate different sauces, like Buffalo wing sauce. A unique twist on the traditional!

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Yield: Serves 6–8

Prep Time: 10 minutes

Cook Time: 6–8 hours on Low

Ingredients:

  • 1 pound boneless, skinless chicken thighs, cubed
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 4 cups chicken broth
  • ½ cup buffalo wing sauce
  • 1 (1-ounce) package dry ranch dressing mix
  • 1 cup frozen corn kernels
  • 2 garlic cloves, minced
  • ½ cup chopped onion
  • Kosher salt and freshly ground black pepper
  • 1 (8-ounce) package cream cheese
  • Blue cheese crumbles, for garnish

Directions:

  1. In a sauté pan, quickly brown the chicken on all sides. The chicken will not be fully cooked through.
  2. Transfer the chicken to a 6-quart slow cooker and add the beans, tomatoes, broth, wing sauce, ranch dressing mix, corn, garlic, and onion. Season with salt and pepper. Stir to combine.
  3. Place the block of cream cheese on top of everything and cover. Cook on High for 3 hours or on Low for 6 hours, stirring occasionally to combine the cheese into the soup.
  4. Ladle into bowls and serve topped with blue cheese crumbles