Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this mind-blowing Buffalo Chicken White Chili! Imagine a bowl of pure comfort that combines the tangy kick of buffalo sauce, the heartiness of tender chicken, and the creamy richness of white beans - all in one spectacular dish. This isn't just another chili recipe; it's a flavor-packed experience that will have your taste buds dancing and your family begging for seconds. Whether you're a spice lover, a comfort food enthusiast, or just someone looking to impress at your next meal, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb cooked chicken, shredded
- 2 cups chicken broth
- 1 can white beans
- 1 cup corn
- 1 cup diced green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup buffalo sauce
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly softened, about 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the garlic's aromatic flavors.
- Pour in the chicken broth and add the shredded cooked chicken to the pot. Stir to combine and ensure the chicken is evenly distributed.
- Add the white beans (drained and rinsed), corn, and diced green chilies to the mixture. Stir to incorporate all ingredients.
- Sprinkle cumin, salt, and pepper into the chili. Mix thoroughly to distribute the spices evenly throughout the dish.
- Pour in the buffalo sauce and stir well, ensuring the sauce is fully integrated into the chili. Adjust the amount of buffalo sauce to your preferred level of heat.
- Bring the chili to a gentle simmer, then reduce heat to low. Cover the pot and let the chili cook for 20-25 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasonings as needed. If the chili seems too thick, add a little more chicken broth to reach desired consistency.
- Once heated through and flavors have melded, remove from heat and let sit for 5 minutes before serving.
- Serve hot, optionally garnishing with optional toppings like shredded cheese, sour cream, chopped green onions, or additional hot sauce.
Tips
- Chicken Selection: Use freshly shredded rotisserie chicken for maximum flavor and convenience, or quickly poach chicken breasts for a homemade touch.
- Spice Control: Adjust the buffalo sauce quantity to match your heat tolerance. Start with less and add more gradually to find your perfect spice level.
- Bean Preparation: Always rinse canned white beans thoroughly to reduce sodium and remove any metallic taste.
- Flavor Boosting: For deeper flavor, consider toasting your cumin in the pot for 30 seconds before adding other ingredients.
- Consistency Matters: If the chili becomes too thick, use chicken broth to thin it out. If too thin, let it simmer uncovered to reduce and thicken.
- Make-Ahead Magic: This chili tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Garnish Generously: Top with fresh garnishes like cilantro, green onions, or a dollop of sour cream to add freshness and contrast.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
