Heat olive oil in a Dutch oven over medium-high heat. Add yellow onion, celery, red bell pepper, and garlic; cook until softened and fragrant.
Make game day chili even better with the addition of buffalo sauce. Even better, this chicken chili can be frozen for up to 3 months. When ready to serve, just thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|1 medium yellow onion, chopped|
|1 c. celery, chopped, plus additional for garnish|
|1 c. Hy-Vee Short Cuts chopped red bell peppers|
|3 clove(s) garlic, minced|
|3 c. Hy-Vee 33%-less-sodium chicken broth|
|1 (14.5-oz.) can Hy-Vee diced tomatoes|
|1 (15-oz.) can Hy-Vee cannellini beans, rinsed and drained|
|1 ½ c. Hy-Vee Big Bad Buffalo sauce, plus additional for garnish|
|1 c. Hy-Vee frozen corn|
|3 tbsp. Hy-Vee ranch dressing mix|
|1 (8-oz.) pkg. Hy-Vee cream cheese, cut up|
|5 ½ c. Hy-Vee rotisserie chicken, shredded, about 1-1/2 c.|
|⅓ c. fresh cilantro, finely chopped|
|Blue cheese crumbles, for garnish|
Things To Grab
- Dutch oven
Stir in chicken broth, diced tomatoes, cannellini beans, buffalo sauce, frozen corn, and ranch dressing mix. Bring mixture to boiling; reduce heat. Simmer 15 minutes. Stir in cream cheese and rotisserie chicken over low heat until cream cheese is melted.
Just before serving, stir in chopped cilantro. Garnish with celery, blue cheese crumbles, and additional Buffalo sauce, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 65mg
- Sodium: 2100mg
- Total Carbohydrates: 18g
- Protein: 18g