Buffalo Ranch Chicken Chili

This recipe was inspired by my husband. When I created my Jalapeno Popper Chicken Chili, he suggested that Buffalo style might be another tasty variation. He was right! Even if you don’t love Buffalo wings, I am confident you will love this chili. It’s packed with flavor & has just the right amount of kick! ~Erin

buffaloranchcknchili_logo

Ingredients:

4 oz. reduced fat or Greek cream cheese, softened

1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup

32 oz. unsalted chicken stock

2 lbs. boneless, skinless chicken breasts – individually frozen

½ c. finely chopped carrots

½ c. finely chopped celery

3 cans (15.8 oz. each) great northern beans, drained and rinsed

1 tsp. onion powder

1 tsp. garlic powder

1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix

1/3 c. Frank’s Red Hot Buffalo Wings sauce

Optional garnishes: real bacon bits, green onions, extra buffalo sauce

Slow Cooker Instructions:

In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.

Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).

Add beans but do not stir them in — leave them on top.

Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Electric Pressure Cooker Instructions:

In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.

Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster – refer to your pressure cooker manual for cook times).

Pressurize and cook 40 minutes, then quick release pressure.

Carefully remove the lid when all pressure is released.  Remove the chicken from the pot and shred; set aside.

In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.

Now return the shredded chicken to the pot and stir in the beans.

Using the saute’ setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.

Turn off the heat and stir in the thinned cream cheese.

Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Buffalo Ranch Chicken Chili

Buffalo Ranch Chicken Chili

    Ingredients:
  • ~ 4 oz. reduced fat or Greek cream cheese, softened
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup
  • ~ 32 oz. unsalted chicken stock
  • ~ 2 lbs. boneless, skinless chicken breasts – individually frozen
  • ~ ½ c. finely chopped carrots
  • ~ ½ c. finely chopped celery
  • ~ 3 cans (15.8 oz. each) great northern beans, drained and rinsed
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. garlic powder
  • ~ 1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix
  • ~ 1/3 c. Frank’s Red Hot Buffalo Wings sauce
  • ~ Optional garnishes: real bacon bits, green onions, extra buffalo sauce
    Slow Cooker Instructions:
  1. In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.
  2. Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  3. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).
  4. Add beans but do not stir them in – leave them on top.
  5. Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.
  6. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.
    Electric Pressure Cooker Instructions:
  1. In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  2. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster - refer to your pressure cooker manual for cook times).
  3. Pressurize and cook 40 minutes, then quick release pressure.
  4. Carefully remove the lid when all pressure is released. Remove the chicken from the pot and shred; set aside.
  5. In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.
  6. Now return the shredded chicken to  the pot and stir in the beans.
  7. Using the saute' setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.
  8. Turn off the heat and stir in the thinned cream cheese.
  9. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Weight Watchers Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 SmartPoints on the Freestyle plan. Serves 10. Optional garnishes should be calculated separately.

https://foursistersdish.com/2018/01/23/buffalo-ranch-chicken-chili/
Buffalo Ranch Chicken Chili

Buffalo Ranch Chicken Chili

    Ingredients:
  • ~ 4 oz. reduced fat or Greek cream cheese, softened
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request Condensed Cheddar Soup
  • ~ 32 oz. unsalted chicken stock
  • ~ 2 lbs. boneless, skinless chicken breasts – individually frozen
  • ~ ½ c. finely chopped carrots
  • ~ ½ c. finely chopped celery
  • ~ 3 cans (15.8 oz. each) great northern beans, drained and rinsed
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. garlic powder
  • ~ 1 package (about 8 tsp.) Hidden Valley dry ranch dressing mix
  • ~ 1/3 c. Frank’s Red Hot Buffalo Wings sauce
  • ~ Optional garnishes: real bacon bits, green onions, extra buffalo sauce
    Slow Cooker Instructions:
  1. In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar soup until well combined.
  2. Whisk in chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  3. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook faster).
  4. Add beans but do not stir them in – leave them on top.
  5. Cook 4-5 hours on high or 7-8 hours on low. When 1 hours of cook time is left, remove the chicken breasts, shred, and return to pot to finish cooking.
  6. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.
    Electric Pressure Cooker Instructions:
  1. In the pot of your pressure cooker, whisk together condensed cheddar soup, chicken stock, dry ranch dressing mix, onion powder, garlic powder, and wing sauce. Stir in celery and carrots.
  2. Add frozen chicken breasts (you can use thawed chicken if you prefer; just keep in mind it will cook much faster - refer to your pressure cooker manual for cook times).
  3. Pressurize and cook 40 minutes, then quick release pressure.
  4. Carefully remove the lid when all pressure is released. Remove the chicken from the pot and shred; set aside.
  5. In a small bowl, whisk some the hot liquid from the pot with the cream cheese until smooth; set aside.
  6. Now return the shredded chicken to  the pot and stir in the beans.
  7. Using the saute' setting, simmer with the lid off for 10-15 minutes, stirring often, until thickened.
  8. Turn off the heat and stir in the thinned cream cheese.
  9. Garnish with a drizzle of Buffalo sauce, bacon bits, and green onions, if desired.

Weight Watchers Info.: Each 10 oz. serving (about 1 ¼ cups) is 2 SmartPoints on the Freestyle plan. Serves 10. Optional garnishes should be calculated separately.

https://foursistersdish.com/2018/01/23/buffalo-ranch-chicken-chili/

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3 thoughts on “Buffalo Ranch Chicken Chili

    • foursistersdish says:

      Any grocery store that carries canned soups should have it. I get it at Walmart or in my small, family-owned grocery store. ~Erin

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