Friday, February 26, 2010

Buffalo Chicken Chili


It's another cold, wintry day here in the Midwest. With one exception. The sun is actually shining! Despite having one home sick from school and a to-do list about a mile long, the glorious sunshine motivated me to make something a little more special for lunch today. Originally intended to use up some leftover ingredients I had on hand, this soup turned out to be a delightful surprise. The Buffalo Sauce added the perfect amount of zing and the veggies and beans make you feel virtuous when you have that second bowl!

Buffalo Chicken Chili

1-2 cups already cooked chicken, diced
1medium onion, diced
1/2 cup celery, chopped
1 can petite diced tomatoes, undrained
1 can black beans, drained and rinsed
2 cups chicken broth
2 teaspoons chili powder
1/4 cup buffalo wing sauce, to taste

Add onions and celery to pan and saute until soft. Add the rest of the ingredients except buffalo wing sauce. Simmer for 30 minutes. Stir in buffalo wing sauce. Top with a dollop of Ranch dressing if desired.

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