Hello darlings,
With the football season in full swing and the cool winter temps are very much still here to stay for a while, I thought a cozy, comfort dish is just what the doctor ordered. Football season is one of my favorite seasons. There’s something nostalgic about it for me.
When I was growing up, we used to go back and forth between our house and a couple others to watch big games. At each house, there would always be lots of food. Lots of delicious food. I will have to make the neighborhood favorite tacos sometime for the blog. My parents friend, Cindy, made the absolute best tacos. (Hi Cindy!) I will make those eventually but for now, please enjoy this Buffalo Chicken Chili. It’s hearty, creamy, filling and the perfect dish to cozy up on the couch with. It’s great served with some crunchy tortilla chips on the side, blue cheese crumbles and a squeeze of a lime.
Buffalo Chicken Chili
Buffalo Chicken Chili
Ingredients
- 3 medium skinless and boneless chicken breasts
- 3 1/2 cups chicken broth I love Simple Truth Organic brand
- 1 can fire-roasted tomatoes, undrained
- 1 can white beans, rinsed and drained
- 3/4 cup buffalo sauce
- 1 1/4 cup frozen or fresh corn
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 package of cream cheese
- 1 cup shredded Monterey Jack Cheese
- 2 green onions, sliced
- tortilla chips, optional
Instructions
- In a crockpot, add your chicken breasts, chicken broth, tomatoes, beans, corn, buffalo sauce, onion powder, garlic powder, pepper and salt. Turn on low for 4 1/2 hours.
- After 4 1/2 hours, remove the chicken breasts and shred. Cut the cream cheese into chunks and add to the crockpot. Then stir in the Monterey Jack cheese. Add the shredded chicken back in and cook on low for another 30 minutes.
- Serve hot with tortilla chips and sliced green onions.
This is a crowd pleaser! As always, tag me if you make it @HonestDarling.
xx
Tessa
