Creamy Buffalo Chicken Chili
Serving Size: 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredient list:
(Purchase organic ingredients when possible)
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 jalapeno pepper seeded and minced
- 4 gloves garlic, minced
- 1 large sweet potato peeled and diced
- 1 tablespoon dried parsley
- 1 teaspoon drilled dill
- 1 teaspoon smoked paprika
- 4 cops chicken broth or bone broth
- 6 oz of cream cheese
- 2 1/2 cups cooked chicken shredded and chopped
- 3/4 cup of hot sauce/ buffalo sauce
- 1/2 cup salsa verde
- 1/4 cup of nutritional yeast or 1 cup of cheddar cheese
- 1/2 cup fresh cilantro finely chopped
- sliced avocado and sour cream for serving
Instructions:
1. In a dutch oven over medium heat, add the olive oil. Once hot add the onions and cook until fragrant (about 5 minutes). Stir in the jalapeno, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle with a bit more salt and pepper.
2. Cook all the above for 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes.
3. Add the cream cheese, chicken, hot sauce, salsa verde, and nutritional yeast or cheddar. Allow all the ingredients to simmer and the chili to thicken.
4. Simmer 5 minutes more, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and sour cream.
Enjoy!