After a 74-degree January day three days ago, apparently today was one of the coldest we’ve had on record in two years. Gotta love the Midwest.
So after a morning of running errands with Liz and literally shaking in our boots every time we had to face the freezing wind chills, I decided that it was time for something really warm for lunch. I started out making a tortilla soup, and then decided at the last second to throw in some hot sauce and go “buffalo”! Less than a half hour later, one of my new favorites was born — Buffalo Chicken Chili.
I have no idea why I’ve never tried this before. The traditional hot sauce, blue cheese and chicken combination go perfectly together in a warm soup!!! In my quest to clean out the pantry, I added in lots of white beans, corn, and my favorite fire-roasted tomatoes. But whatever other veggies or beans you might like would be delicious in this too, since the hot sauce pulls everything together so well. And for any of you who are a bit wary of the “heat” factor, you can add as much or as little hot sauce as you’d like. I made mine with a definite “kick”, but otherwise this is a simple tortilla soup base, so just build on that as you please.
This would be a great recipe for the Super Bowl this weekend, or any other game days in your future. But then of course, I’m pretty sure that a good soup is perfect any day of the year in my book.
optional toppings: blue cheese crumbles, chopped green onions
Heat oil in a large stockpot over medium-high heat until shimmering. Add onion, carrots, and celery, and saute for about 5-7 minutes until the onions are cooked and translucent. Add garlic and saute for an additional 2 minutes until fragrant, stirring occasionally.
Add remaining ingredients and bring to a boil. Reduce heat to medium-low, cover and let simmer for 10-15 minutes until all vegetables are tender. Season with salt and pepper if needed. Serve warm topped with blue cheese crumbles and green onions.
Ooh yum!! Ive tried buffalo chicken soup, I bet this is even heartier! YUMM!
Love this, Ali! The only “buffalo” recipe I’ve ever had is actually a dip, and I’ve never been able to get the recipe.
I love all thing buffalo. This chili sound awesome!
this looks so good, Ali. definitely perfect for sunday, plus, i love all things buffalo so it’d be a hit here for sure :)
Wow, what a recipe! This looks so scrumptious Ali!
Such great flavors! This would warm ya’ right up, for sure!
Ooooo I made a very similar soup this week but I’m wishing I put blue cheese on top!!
It looks completely comforting! Stay warm..
I’m putting this on a must-make ASAP list! Sounds so good!
Oh my goodness – best kind of chili ever!
You know I can’t resist anything buffalo related!
From the picture, it looks like there are some beans and corn in the chili, however the recipe does not call for any beans or corn. Am I seeing things?
This is so delicious!! Everyone I work with is getting annoyed with me because I won’t shut up about it! :) Love it. Definitely making this again.
I wonder if this would work in a slow cooker w/o precooking the chicken??? I may try it.
This looks so yummy, and I love buffalo chicken, however I have a tomato allergy. Do you think I could leave out the tomato with out upsetting the chili?
I made this for a chili cook off contest at work and won! My family and friends love this recipe! The only adjustments I made to the original recipe was- not to add the broth and instead add 8 oz tomato sauce. Thank you for sharing!
This was really tasty but I was disappointed because the broth was not thick at all. I think I will cut down on the broth or maybe use more beans and mush them up to thicken it.
Made this with ground turkey (had some in the freezer) and it turned out great!
This was delicious! I made it tonight, but did it in the slow cooker. (Threw everything in – except the oil – including raw chicken, and let it simmer on low all day). It is DELICIOUS!! And absolutely freezing where I live tonight, so it was the perfect winter warm-up! Thanks for a great recipe! :)
How would you alter the directions for a slow cooker method?
Hi Brianne! To make this in a slow cooker:
Add all of the ingredients to the slow cooker (except the shredded cooked chicken, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. During the last 30 minutes, add the chicken. Taste, and season with additional salt and pepper or seasonings if need be. Serve warm, with blue cheese crumbles and green onions.
We hope you enjoy!
I absolutely love this recipe and have made it numerous times, often doubling the recipe. I am a heavy slow-cooker user, so I instead toss everything into mine and use raw chicken breasts rather than the pre-cooked shredded chicken. Chicken on the bottom, everything else over the top, cook on low 8-10 hours, and presto: dinner is done :)
I will say that when I double it I often have to use two slow cookers, since this makes an incredible amount of food… but I live with two teen-aged sons as well as my husband, so the more I can make at a time, the quieter their stomachs are LOL
We LOVE this soup!!! It’s so incredibly good. I make it in the instant pot: sauté veggies, add all other ingredients (raw chicken instead of cooked), and cook on high pressure 20-25 minutes with a 10 minute natural release. So delicious.
Made this recipe today…