Creamy Buffalo Chicken Chili
This creamy Buffalo Chicken Chili is one of our favorite high protein soup recipes of all time. It's so flavorful and so easy to make.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb ground chicken
- 1 sweet onion diced
- 1 bell pepper diced
- 2 tsp minced garlic
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 15 oz cans tri-color beans or black beans drained and rinsed
- 15 oz can fire roasted diced tomatoes
- 2 cups chicken broth
- 1/2 cup buffalo sauce
- 8 oz low fat cream cheese softened to room temperature
- celery finely diced, to top
- blue cheese crumbles to top
Instructions
- Heat a large pot over medium heat and add the oil. When the oil is hot, add the ground chicken. Cook, breaking up the meat as you go, until almost no pink remains, about 7 minutes.
- In the last couple minutes of cooking the chicken, add the onion and bell pepper. Saute, stir occasionally, until the chicken is fully cooked and the vegetables are tender, about 5 minutes
- Stir in the garlic, chili powder, cumin, salt, and pepper. Saute another 2 minutes to cook the garlic.
- Stir in the beans, tomatoes, broth, and buffalo sauce. Bring to a simmer and reduce the heat to medium low. Simmer for about 15-20 minutes to allow the flavors to meld.
- Add the softened cream cheese to a medium bowl. Add 1-2 cups of the chili to the bowl with the cream cheese and whisk to combine, until mostly smooth and no cream cheese clumps remain. Add this mixture to the soup pot and whisk to combine all ingredients.
- Ladle into bowls and serve hot with toppings such as finely diced celery and blue cheese crumbles.
Nutrition
Calories: 441kcal | Carbohydrates: 47g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 87mg | Sodium: 1406mg | Potassium: 1138mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1327IU | Vitamin C: 30mg | Calcium: 144mg | Iron: 5mg