Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken breasts
- 1 cup celery thinly sliced
- 3/4 cup onion diced
- 1 tablespoon fresh garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 can fire-roasted diced tomatoes (14.5 ounces)
- 1 can white navy beans drained and rinsed (14 ounces)
- 1 cup frozen corn
- 1/2 cup chicken broth
- 1/2 cup Buffalo wing sauce
- 1/2 teaspoon salt
- Pinch of pepper
- 1/2 cup cilantro minced
- 8 ounces cream cheese
- Blue cheese for garnish (optional)
Instructions
- Heat 1 tablespoon of the oil in a large pan on medium-high heat. Sear the chicken breasts on both sides until golden and then transfer to a plate.
- Heat the other 1 tablespoon of the oil in the pan on medium-high heat. Add the celery, onion, and garlic, and cook until they begin to soften, about 5 minutes.
- Add the spices and cook until the spices are fragrant, about 2-3 minutes.
- Add all the ingredients up to the cilantro and stir until well combined. Then, bring to a boil.
- Once boiling, nestle the chicken breasts into the chili, turn down the heat to medium-low, and cover the pan. Simmer for 30 minutes, stirring occasionally.
- Once simmered, remove the chicken, cut the cream cheese into little cubes, and stir in until melted.
- Shred the chicken and stir it in. Stir in the cilantro.
- Top each bowl with blue cheese, if desired.
