Last week I didn't make a soup because we seemed to have enough lunch foods around and a plethora of dinner options. This week we were starting to run low so I decided I needed a new soup to try, I ended up with Buffalo Chicken Chili. This could not have been more EASY! You literally dump all the ingredients in the crockpot, let cook for 8 − 10 hours and you're done!
Buffalo Chicken Chili
(This made three lunch portions and one dinner for two portion)
- 2 frozen boneless, skinless chicken breasts
- 2 cans tomato sauce
- 1 can black beans, rinsed and drained
- 1 can corn, creamed style (sounds and looks kind of gross but adds good texture and a sweet flavor)
- 1/4 to 1/2 bottle of Frank's Red Hot Sauce or Frank's Wing Sauce, I used wing sauce (the amount you use depends on how spicy you want it)
- 2 jalepenos, chopped (I used canned instead because I had some leftover in the fridge)
- 1 medium yellow onion, chopped
- 1 c. salsa
- Put all ingredients into the crockpot, stir and set on high for 8 to 10 hours until chicken is all the way done.
- Shred chicken either with your stirring spoon or you can remove it from the crockpot and shred it then return it to the chili, it should shred pretty easily.
- Serve with Ritz crackers, shredded cheddar cheese and sour cream if you'd like. We both ate it without and it was still good.
This was pretty delicious, Chris gave it a good, make again rating. The best part is you could throw it in the crock in the morning and ta da! all done when you return! It has a good kick with the Frank's and jalepenos so adjust accordingly if you're not much of a fan of the spicy. You could also sub out the beans for a kidney bean if you prefer, Chris doesn't care for black beans so I may change those out next time.
This week I'll have a local foodie post for you about a restaurant we tried over the weekend and a Lent friendly meal to share! Happy Sunday!