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....

Ingredients

• 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

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Yields: 4 servings

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Preparation

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.

Enjoy!!!