Buffalo Chicken White Chili

• Meat

  • 1/3 cup Buffalo hot wing sauce
  • 1 lb Chicken breast, boneless skinless

• Produce

  • 3 15-ounce cans Bush's chili beans, White
  • 1 (8 ounce can Corn
  • 4 Garlic cloves, large
  • 1 (14.5 ounce can Tomatoes, fire-roasted

• Canned Goods

  • 1 cup Chicken broth, canned

• Baking & Spices

  • 1/2 tsp Celery salt
  • 1 package Ranch dressing mix
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Veg oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/2 cup Whipping cream

• Other

  • 1/2 teaspoon taragon

Found on tidymom.net

Ingredients

• 2 tablespoons veg oil
• 4 large garlic cloves, chopped (I use the minced in the jar)
• 1 teaspoon ground cumin
• 1/2  teaspoon celery salt
• 1/2 teaspoon taragon
• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• salt & pepper to taste
• 3 15-ounce cans of Bush’s White Chili Beans (or cannellini beans), do NOT drain
• 1 cup canned chicken broth
• 1/3 cup buffalo hot wing sauce
• 1/2 cup whipping cream
• 1 package ranch dressing mix
• 1 (14.5 ounce) can fire roasted tomatoes, diced
• 1 (8 ounce) can corn

Directions

• Heat your oil in a dutch oven over medium heat, add garlic, cumin, celery salt and taragon. Saute for about 3 minutes. While that is sautéing, season cut chicken with salt and pepper and add to the pan. Saute for an additional 5 minutes, until chicken in cooked through. Add beans, chicken broth, buffalo hot wing sauce and cream to pot, stir to combine.  Add ranch dressing mix, tomatoes and corn and stir. Simmer for about 10 minutes, then cook on low for at least 30 mins. Serve in bowl and top with blue cheese and green onions if youd like