Buffalo White Chicken Chili with Ranch Cheez-its

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 250  F
Servings: 6
Best Season: Suitable throughout the year
Dietary: Nut Free
Description

Spicy buffalo chicken white chili with ranchy cheese crackers made with pulled chicken thighs and white beans. A cozy bowl for a cold night.

Ingredients
    Buffalo Chicken Chili
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 jalapeno, minced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 6 chicken thighs
  • 1 teaspoon kosher salt
  • 4 cups chicken broth
  • 3/4 cup hot sauce, such as Frank's Red Hot
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese, plus more for garnish
  • 15.5 ounces canned white beans, drained and rinsed well
  • Ranch dressing and chopped chives for garnish
    • Ranch Cheez-it's
  • 3 cups Cheez-it crackers
  • 3 tablespoons unsalted butter, melted
  • 1 ounce ranch seasoning packet
  • 1/2 teaspoon dried dill
Instructions
    Start the Chili
  1. 1

    Preheat the oven to 250°F. Set out a large baking sheet and large dutch oven or stock pot. 

  2. 2

    Place the dutch oven on the stove top over medium heat. Drizzle in the olive oil and heat for 30 seconds. Add the diced onion and cook, stirring occasionally until they begin to turn translucent, about 6-8 minutes.While the onion is cooking, measure the chili powder, paprika, and cayenne pepper and add them to a bowl. Set the bowl aside until you need it.

  3. 3

    To the dutch oven, add the minced jalapeno and garlic. Stir to combine them with the onions and cook until they become very fragrant. About 1 minute.

  4. 4

    Sprinkle the chili powder mixture into the pot over the onions and aromatics. Stir to coat the onion in the spices and cook for about 30 seconds until it becomes very fragrant. 

  5. 5

    Nestle the chicken thighs into the pot among the onions. Season the chicken and onion mixture with the salt.

  6. 6

    Pour the chicken broth, hot sauce, and salsa verde into the dutch oven and stir to combine. Bring the broth to simmer at medium high heat and then reduce the heat to medium to maintain the simmer. 

  7. 7

    Simmer the chili until the chicken thighs are cooked through, at least 20 minutes and up to 4 hours. 

    8. Bake the Cheezits
  8. 8

    While the chili simmers, add the Cheez-it’s to a large mixing bowl. Drizzle the melted butter over the Cheez-it’s and toss to coat. 

  9. 9

    Sprinkle the ranch dressing seasoning packet and the dried dill over the top. Toss to coat the crackers in the seasoning and then transfer them to the baking sheet.

  10. 10

    Bake the crackers for 20 minutes, stirring half way through. Cool the Cheez-it’s on the pan and set aside until you’re ready to serve.

    11. Finish the Chili and Serve
  11. 11

    To finish the chili, use a pair of tongs to carefully remove chicken thighs from pot. Let the thighs cool slightly so they’re easily handled. Shred the chicken thighs into bite sized pieces and return to the pot.

  12. 12

    Add the shredded cheddar cheese and rinsed beans to the pot of chili. Stir and let the chili continue to simmer until the cheese is melted and the beans are warmed through.

  13. 13

    Serve the buffalo chicken chili with a drizzle of ranch dressing, more shredded cheddar cheese, chopped chives, and the ranch Cheez-it’s. Enjoy!

Read it online: https://lauralovestocook.com/recipes/buffalo-white-chicken-chili-with-ranch-cheez-its/