Wednesday, May 21, 2008

Buffalo Chicken Chili

This is what we had for dinner tonight.
I love this soup.
Ryan loves this soup.
I make this soup all the time.
So, I'm sharing it with all of you.
I have tweaked the recipe quite a little bit for my taste.
So if you want the real recipe click here.

So here we go....


  • 1 tablespoon extra-virgin olive oil
  • 2 pounds all-white meat ground chicken breast
  • 6 large carrots, peeled and finely chopped
  • 1 large onion, chopped
  • 10 ribs celery, finely chopped
  • 5 large cloves garlic, chopped
  • 2 tablespoons smoked paprika
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/2 cup hot sauce (I use Frank's Hot Sauce)
  • 1 15-ounce can tomato sauce
  • 1 28-ounce can crushed tomatoes
  • Yellow corn chips
  • Blue Cheese, Crumbled

Yields: 4 servings


Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese 2-3 minutes should do the trick.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.



Kelly said...

That looks good Em. We don't do hot but I bet I could make it acceptable to my whimpy boys. :)

Destri said...

That is like a party in a bowl! I happen to be obsessed with buffalo anything. Can't wait to try this one! Thanks so much for linking up dear :)