Buffalo Chicken Chili
2 large (1 1/2-2 lbs) chicken breast
4 (15 oz) cans white navy beans
3 (14.5 oz) cans fire roasted tomatoes
2 cans (16 oz) chicken broth
1 jar (12 oz) buffalo wing sauce
2 packages ranch dressing mix
1 bag (12 oz) frozen corn kernels
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
1 teaspoon cumin
2 (8 oz) packages cream cheese
Instant pot directions
Add chicken breast
Add tomatoes, broth, beans, corn, buffalo sauce, ranch & seasonings.
Set for 22 minutes with natural release
When done, remove chicken shred and put back.
add cream cheese set for 2 minute release
When done stir and serve with blue cheese crumbles, cheddar, tortilla chips, corn chips, cilantro, jalapeños, etc if desired
Crockpot directions
Add chicken breast
Add tomatoes, broth, beans, corn, buffalo sauce, ranch & seasonings.
Set on low 6-8 hours or 4 hours on high
When done, remove chicken shred and put back.
Add cream cheese set on high for 30 minutes
When done stir and serve with blue cheese crumbles, cheddar, tortilla chips, corn chips, cilantro, jalapeños, etc if desired
Stove top directors
Cook chicken, shred
Add tomatoes, broth, beans, corn, buffalo sauce, ranch & seasonings.
Cook on medium heat 30 minutes
Add cream cheese cook additional 30 minutes
When done stir and serve with blue cheese crumbles, cheddar, tortilla chips, corn chips, cilantro, jalapeños, etc if desired