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Ingredients
Scale
- 1 cup chopped onion
- 2 celery stalks, diced
- 1 large jalapeño, diced
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 cups chicken broth or chicken stock
- 1 (28-ounce) can fire-roasted diced tomatoes (undrained)
- 1 tablespoon chili powder
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 8 ounces cream cheese, cubed
- 1 cup buffalo sauce
- 8 ounces cheddar cheese, shredded
- 3 cups shredded chicken
- 1 (15-ounce) can white beans
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Optional toppings: diced green onions, celery, cheese, sour cream, cilantro, avocado, additional buffalo sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, celery, and jalapeño for 5-6 minutes.
- Add garlic and cook for another minute.
- Pour in chicken broth and undrained tomatoes; stir.
- Season with chili powder, parsley, paprika, cumin, salt, and pepper; simmer for 10 minutes.
- Stir in cream cheese until melted, then add buffalo sauce.
- Incorporate chicken, white beans, and cheddar; cook for 5-7 minutes.
- Fold in cilantro, adjust seasoning, and remove from heat.
Notes
Mix cream cheese thoroughly for extra creaminess.
Adjust spice levels by varying jalapeño and buffalo sauce.
Let chili rest for a few minutes after cooking to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 4
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 5
- Protein: 30
- Cholesterol: 85