Creamy Buffalo White Bean Chicken Chili

The coziest, high protein, one-pot meal you need in your life this fall!

By @crowded_kitchen

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 2 tbsp avocado oil
• 1 yellow onion
• 4 cloves garlic
• 1 cup celery
• 1 tbsp all purpose flour
• 1.25 tsp kosher salt
• 2 lb chicken breast
• 0.75 cup Primal Kitchen Buffalo Sauce
• 14 oz diced tomatoes
• 2.5 cups Kettle and Fire Chicken Bone Broth
• 1 can white or pinto beans
• 0.5 cup greek yogurt or sour cream
• 0.5 cup shredded cheddar cheese

Instructions

1. Heat avocado oil in a large soup pot over medium heat.
2. Add onion and sauté for 2-3 minutes.
3. Add in garlic and celery and continue cooking for 2-3 more minutes.
4. Stir in the flour and salt and let it cook for a few seconds.
5. Add in chicken, buffalo sauce, tomatoes and chicken broth. Stir well, then bring to a boil. Cover and reduce heat to low. Simmer for ~20 minutes, until the chicken is cooked through.
6. Remove the chicken and use two forks to shred it. Optional: for a creamier chili (my preference), use an immersion blender to blend the broth. You can leave it as chunky or as smooth as you’d like.
7. Add back in the shredded chicken, beans, yogurt & cheese and continue cooking for another 5 minutes before serving.