Ingredients
Chili Base
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
Main Ingredients
- 30 ounces canned Great Northern beans, drained and rinsed
- 14.5 ounces canned diced tomatoes
- 8 ounces canned diced green chiles
- 2 cups chicken broth
- ½ cup buffalo wing sauce (adjust spice level as desired)
- 2 cups cooked shredded chicken (rotisserie chicken recommended)
Finishing Ingredients
- ½ cup heavy cream
Optional Toppings
- Green onion
- Crumbled blue cheese
- Shredded cheddar cheese
- Tortilla chips
Instructions
- Sauté Aromatics: Heat the butter in a large pot over medium heat. Add the diced onion and cook, stirring often, until it begins to soften, about 5 minutes. Add the minced garlic, chili powder, and ground cumin, and cook for 1 minute more to toast the spices and enhance flavor.
- Add Main Ingredients: To the pot, add the diced green chiles, canned diced tomatoes, drained Great Northern beans, chicken broth, buffalo wing sauce, and shredded cooked chicken. Stir everything well to combine fully.
- Simmer the Chili: Bring the mixture up to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 10 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Incorporate Cream: Stir in the heavy cream to add richness and balance the heat from the wing sauce. Taste the chili and adjust seasoning by adding more buffalo sauce for extra spice or additional cream to mellow it out.
- Serve: Ladle the hot chili into bowls and garnish with your choice of green onions, crumbled blue cheese, shredded cheddar, and tortilla chips for added texture and flavor.
Notes
- Using rotisserie chicken makes this chili quick and easy to prepare.
- Adjust the amount of buffalo wing sauce to control the spice level for different tastes.
- Heavy cream adds a smooth texture, but you can substitute with half-and-half for a lighter option.
- Serve with tortilla chips for a fun, crunchy accompaniment.
- For a thicker chili, let it simmer a few minutes longer before adding cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Chili
- Method: Stovetop
- Cuisine: American
