 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | thigh, bone and skin removed | Chicken breast fillet | 6 | tablespoons | Mild buffalo wing sauce | 1/2 | large | Onion, chopped | 4 1/4 | clove | garlic minced | 3 | cups | great northern beans | 1 1/2 | cans (10.75 oz) | cream of chicken soup, condensed 98% fat free | 3/4 | cup | cup milk |
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Steps
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Sequence
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Step
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| | 1 | Cut chicken breast into small (1") cubes | | 2 | Put chicken in a medium non-stick skillet over Medium heat, stir occasionally until chicken is cooked through. (no longer pink) | | 3 | Add buffalo sauce to the chicken. Turn heat to low. Let simmer for 5-10 minutes while putting the rest of the chili together. | | 4 | In a large pot, combine onion, garlic, beans, cream of chicken soup and milk. Over medium heat stir frequently until chicken soup is no longer lumpy. | | 5 | In a heat safe container, drain extra buffalo sauce from chicken. Keep extra sauce to add later if desired. | | 6 | Stir chicken into chili mixture. Slowly add reserved buffalo sauce if the chili is not spicy enough. If too spicy, sour cream or extra milk can be added. | | 7 | Simmer over medium for 20-30 minutes stirring so that chili doesnt burn. Let cool and serve. |
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