Buffalo Ranch Chicken Chili
Buffalo wing lovers – this one is for you! This hearty soup has all the flavors you love about buffalo wings, with an additional creamy ranch factor to balance the heat. It's comforting on chilly nights, but also great eaten cool from the fridge! Either way, you're going to love it!
Prep Time: 15-20 minutes
Cook Time: 30 minutes
Total Time: 45-50 minutes
Yield: 7 servings
Serving Size: 1 cup
2 tablespoons light butter
1 1/2 cups chopped celery
1 1/2 cups chopped yellow onion (about half a large onion)
2 teaspoons minced garlic
1 teaspoon ranch seasoning mix
1 pound diced raw chicken breast
1 can tomatoes (diced)
1/4-1/2 cup hot sauce (or to taste)
8 ounces fat-free cream cheese
2 cups reduced sodium chicken broth
1 can cannellini beans
salt and pepper (to taste)
chopped scallions to garnish (optional)
Heat a pot on the stove top to medium.
Add butter, garlic, chopped celery and onions, and sauté for about 5 minutes until softened.
Add diced chicken and ranch seasoning, and give the pot a stir. Cook another 5 minutes, until the chicken is about half-way cooked.
Add hot sauce and can of diced tomatoes, and allow this to cook for 5 minutes to heat through.
Add cream cheese to the pan, being sure to add it in small chunks to help it melt easier. Stir in the pan to quicken the melting process.
Once most of the cream cheese has melted, add 2 cups of chicken broth, and allow to cook for another 5 minutes for all the flavors to meld together.
Top with chopped scallions, and serve!