Buffalo Chicken Chili
This buffalo chicken chili marries the flavor of chicken wings with a hearty and healthy meal that all will love.
1/3 cup Buffalo sauce
4 cups Cooked Boneless Chicken
4 stalks Celery
1/4 cup Cilantro
2 tsp Garlic
1 Jalapeno, small
1 Onion, large
1 tbsp Avocado oil
8 oz Cream cheese
2 cups Chicken stock or water
1 can Rotel, diced tomato and chili
Turn on instant pot to saute function and add oil.
Once oil is warmed up, add garlic, onion, celery and bell pepper along with a pinch of salt. Saute for 5-7 minutes or until vegetables are softened.
To the instant pot, add cooked chicken, rotel, chicken stock, buffalo sauce and lime juice. Stir to combine all ingredients.
Cook on high pressure for 20 minutes. Pressure release can be natural or quick release.
Add in cream cheese and chopped cilantro and stir until combined.
Add in more buffalo sauce and salt & pepper until desired taste is reached.
Serve with cilantro and lime wedges for garnish
SLOW COOKER INSTRUCTIONS: Perform steps 1-2 in a skillet. Add skillet contents and other ingredients into slow cooker. Cook on HIGH for 4 hours. Add cream cheese once chili is cooked through.
PALEO + WHOLE30 OPTIONS: Omit or swap cream cheese with coconut milk, almond milk cream cheese or plain almond yogurt.
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