Buffalo Chicken Chili

Buffalo Chicken Chili
Serves 4-6

Ingredients:

  • Wellington Assorted Crackers
  • 1 tbsp olive oil, plus more for blistering peppers
  • 1 lb boneless, skinless chicken breasts, cubed or shredded
  • 1 yellow onion, diced
  • 2 tsp smoked paprika
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced
  • 1/2 cup shishito peppers, blistered (see step 1 for instructions)
  • 1 can (15 oz) white beans, drained and rinsed
  • 1/4 cup salsa verde
  • 4 cups low-sodium vegetable broth
  • 1/2 cup plain Greek yogurt
  • 1/4 cup buffalo hot sauce (adjust to taste)
  • Salt and black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp chopped fresh chives
  • Optional toppings: sliced avocado, additional fresh herbs, Gayo Azul’s Cotijia Cheese

Directions

  1. Blister the shishito peppers: Heat a skillet over medium-high with a drizzle of olive oil. Add shishito peppers in a single layer and cook, undisturbed, for 2-3 minutes until blistered on one side. Flip and cook another 1-2 minutes. Remove from heat, slice off stems, and roughly chop. Set aside.
  2. Sauté the veggies: In a large pot, heat olive oil over medium. Add onion, garlic, and celery, sautéing for about 5 minutes until softened and fragrant.
  3. Cook the chicken: Add cubed chicken to the pot, sprinkle with smoked paprika, cook until lightly browned, about 5 minutes.
  4. Add remaining ingredients: Stir in the white beans, salsa verde, and blistered shishito peppers. Pour in chicken broth and buffalo sauce. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, letting it simmer for 20-25 minutes.
  5. Finish with yogurt and herbs: Remove from heat and stir in Greek yogurt. Fold in fresh parsley, chives, and cilantro.
  6. Serve and garnish: Ladle into bowls, sprinkle with Gayo Azul Cotija Cheese, and serve alongside Wellington Assorted Crackers.as