Description
A hearty and spicy buffalo chicken chili loaded with pinto beans, corn, and cheese, perfect for a comforting dinner.
Ingredients
1 tablespoon olive oil
1 onion, diced
3 celery stalks, diced
4 cloves garlic, minced
1 tablespoon chili powder
1.5 pounds boneless chicken breast
2 (14.5 oz) cans pinto beans, drained
1 (15.5 oz) can corn
1 (14.5 oz) can diced tomatoes
2 cups chicken broth
½ cup Buffalo sauce
1 teaspoon salt
1 teaspoon pepper
1 cup cheddar cheese
4 oz cream cheese
2 scallions, sliced
Blue cheese, optional garnish
Tortilla strips, optional garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions and celery, cooking until the onions become soft.
Stir in the minced garlic and chili powder, cooking for another minute.
Add the chicken, pinto beans, corn, diced tomatoes, chicken broth, Buffalo sauce, salt, and pepper to the pot.
Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for 30 minutes, stirring occasionally to prevent the beans from sticking.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot along with the cream cheese and cheddar cheese.
Cook over medium heat for 5 to 10 minutes, until the cheeses are fully melted.
Serve the dish topped with sliced scallions, blue cheese if desired, and tortilla strips.
Enjoy!
Notes
To keep this recipe halal, ensure the Buffalo sauce used does not contain any alcohol or non-halal ingredients. Blue cheese is optional and can be omitted for lactose-free or vegan preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Simmering, shredding, melting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 900
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 8
- Protein: 40
- Cholesterol: 110