Soup On Sunday: Buffalo Chicken Chili

The first Sunday of football called for a game day classic, but in a bowl!

By @mrsmckennabarry

Original recipe source

Cook time: 480 minutes

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 1 can Diced tomatoes
• 0.5 piece yellow onion, diced
• 1 cup carrots, diced
• 1 can Cannellini beans
• 1.5 cups chicken broth
• 1 tbsp chili powder
• 1 tsp onion powder
• 1 packet Spicy Ranch seasoning
• 1 tsp cumin
• 0.75 cup Buffalo sauce
• 8 oz cream cheese, room temperature
• 2 pieces chicken breasts
• 8 oz cream cheese, room temperature
• 0.5 cup heavy cream
• 2 pieces shredded chicken
• 1 drizzle Buffalo sauce
• 1 pinch Bleu cheese crumbles

Instructions

1. Place chicken breasts at the bottom of your slow cooker
2. Pour in Rotel, onions, carrots, beans, chicken broth, spices, and Buffalo sauce.
3. Allow to cook on low for 6-8 hours.
4. 30 minutes before serving, place a block of room temperature cream cheese in the pot to warm.
5. 30 minutes later, remove chicken from pot and shred.
6. Whisk in cream cheese and 1/2 cup of heavy cream.
7. Add in shredded chicken and mix.
8. Top with additional drizzle of Buffalo sauce and blue cheese crumbles (optional).