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Buffalo Chicken Chili
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Ingredients:
| 2 Boneless Skinless Chicken Breasts |
| 15 oz Can Great Northern White Beans, drained and rinsed |
| 14 oz Can Fire Roasted Tomatoes, drained |
| 15 oz Can Corn, drained |
| 2 Cups Chicken Broth |
| 1/3 Cup Medium Buffalo Wing Sauce, add more or less to your heat preference |
| 1 Package Ranch Dressing Mix |
| 1/2 Tsp Onion Powder |
| 1/2 Tsp Garlic Powder |
| 1/2 Tsp Celery Salt |
| 1/2 Tsp Dried Cilantro |
| 1/2 Tsp Salt |
| 8 oz Cream Cheese |
| Blue Cheese Crumbles, for topping |
| Shredded Mozzarella Cheese, for topping |
Directions:
- Add the chicken to the bottom of a crock pot bowl, then layer all ingredients on top, with the exception of the cream cheese and blue cheese/mozzarella. Stir to combine.
- Place the cream cheese brick on top.
- Cover and cook on high for 4 hours.
- After 4 hours have passed, remove the chicken and shred or cut into pieces. Place back in the crock pot and stir to combine.
- Cover and cook for another 30 minutes.
- Ladle into bowls and top with blue cheese crumbles or shredded mozzarella cheese.
| Course: | Dinner, Lunch, Soup |
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