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Buffalo Chicken Chili

Servings: 4
Author: Taylor Ellingson

Ingredients

  • 1 pound Gold’n Plump Ground Chicken
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 celery stalks diced
  • ½ cup wing sauce
  • 1 can cannellini beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 2 cups chicken broth
  • ½ cup plain Greek yogurt
  • additional chopped celery for topping
  • chopped green onions for topping
  • blue cheese crumbles for topping

Instructions

  • In large soup pot, cook chicken over medium-high heat until chicken is no longer pink.
  • Once cooked, add olive oil, onion, carrots, and celery.
  • Cook over medium-high heat for 5 minutes, until the veggies begin to soften.
  • Add wing sauce, beans, and broth.
  • Bring to a boil, reduce heat, and let cook for 10 minutes.
  • Remove ½ cup of the broth from soup pot and add to a medium bowl.
  • Slowly stir in yogurt into hot broth and whisk until well combined.
  • Add back into soup pot.
  • Cook another 5 minutes.
  • Serve topped with additional chopped celery, green onions, and blue cheese crumbles.
  • Enjoy!