We love chili at our house. And this recipe is part of our SOUP SEASON. Each week, we will feature a new soup or chili recipe, perfect for fall. Hearty, full of flavor and the best part, it’s easy to make. Literally just a few minutes of time. Bam. Dinner is served.
Buffalo White Chicken Chili
1 tbsp. olive oil
1 lb. chicken breasts, or canned chicken
1 small onion, diced
3 celery stalks, diced
2- 14 oz. cans Great Northern Beans, rinsed and drained
16 oz. chicken broth
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. Kosher salt
1/4 -1/3 hot sauce or Sriricha sauce
1 tbsp. butter or butter substitute
Cooked rice or quinoa
Blue cheese for garnish
Green onions, diced for garnish
Heat your large pot over medium high heat.
Place the oil into the hot pot. Season the chicken with 1/2 tsp. salt and brown the chicken on both sides, cooking 2-3 minutes on each side. Remove the chicken and set aside. Add the onion and celery, saute for 4-5 minutes, stirring occasionally until just tender. Add the beans, chicken broth and basil, garlic, bay leaf and salt. Simmer for 10 minutes.
Meanwhile, dice the browned chicken, and add the chicken to the pot simmering and cook for 4-5 minutes until chicken is cooked through and tender.
Finally, add your hot sauce, to taste…. and serve over hot rice or quinoa, top with blue cheese, more hot sauce and diced green onions.