Nice change of pace from traditional chili. Simple to make, and everyone I have ever made it for loves it and requests it often. I usually garnish with green onion and sour cream (helps cut the spice for those who like it milder)and serve with garlic bread for dipping or tortilla chips.
Quantity
8
Quantity Unit
bowls
Prep Time (minutes)
10
Cook Time (minutes)
25
Ready In (minutes)
35
Ingredients
Amount
Measure
Ingredient
2
pounds, raw
Chicken breast fillet
8
tablespoons
Mild buffalo wing sauce
1/2
cup, chopped
Onion, chopped
2
tablespoon
garlic minced
4
cups
great northern beans
2
cans (10.75 oz)
cream of chicken soup, condensed 98% fat free
1
cup
cup milk
Steps
Sequence
Step
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.
