Where do I begin with this one? Yummy is a good way to start! I have a board on Pinterest called “Recipes to try” and when I am just playing around on my iPad, I will pin anything that looks interesting (that board is getting big!). This was a recipe I found that gave me the idea but I really changed it up a lot.
I love buffalo wings. I love chilis and soup. This takes both of those and puts it together in a healthy, spicy, delicious bowl of chili/soup. Take this recipe and work from it. If you like it a little more chunky, you could double the beans and corn. I personally like having extra broth, so this was perfect for me. I highly recommend adding the little crumbles of blue cheese for serving, really makes it. Also, if you aren’t sure how spicy it will be, start with less hot sauce, you can add more as needed. 🙂
- 3 Boneless chicken breast
- Adobo Seasoning (can substitute salt & pepper & 1 tsp garlic powder)
- 1 Tbsp Olive oil
- 1 Medium onion, diced
- 4 cloves of garlic, chopped
- 1 10 oz can rotel tomatoes
- 6 cups of chicken broth
- ⅓ to ½ cup franks red hot sauce
- 1 package frozen shoe peg corn
- 1 15.5 oz can northern beans, drained and rinsed
- 12 oz low fat cream cheese
- Crumbled blue cheese for serving
- Chopped cilantro for serving
- Heat a dutch oven to high. Add the olive oil.
- Season the chicken breasts liberally with the adobo. Add the chicken to the pan and cook for 5 minutes until browned on one side. Flip and cook for 3 more minutes, remove chicken from pan.
- Add the onions and garlic to the pan. Stir well, scraping up any chicken bits at the bottom of the pan. Add a touch more oil if needed. Cook onion for 5 minutes.
- Add the rotel tomatoes, broth and franks hot sauce to pan. Bring to a simmer and add the chicken breasts (including any juices). Simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken, let cool and chop into bite size pieces.
- Meanwhile, add the frozen corn, drained beans and cream cheese to the pot. Simmer for 5 minutes until corn is warm and cream cheese is starting to melt.
- Return chicken to pan, simmer for 3 minutes until chicken is hot and all cream cheese has melted. Season if needed.
- Serve with cilantro and crumbled blue cheese.