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Friday, January 6, 2017

soups: spicy chicken chili

It’s January!  And we all know that January is a really SOUPER month!  January is Soup month, as well as, Get Organized Month, Brainteaser Month, Be Kind to Servers Month and Oatmeal Month.  January is busy. 
Since I like soup, I will be blogging a soup recipe each week.  I found some really yummy ones off of Pinterest that I will be making and sharing this month.
First up, Spicy Buffalo Chicken Chili:  This recipe is easy.  It doesn’t take much time at all.  You can let it sit and simmer as long as your heart desires.
Here is how I make it:  Shred two cooked chicken breast.  Size of the chicken is up to you.  You might want big chicken pieces or small.  I prefer medium sized.
Add tomato sauce (2 – 16 oz cans), chili beans and ½ a bottle of Frank’s Buffalo Sauce to a medium size pot.  Add the chicken last.  Mix it all up.  Bring it to a simmer.

Serve with crackers (I prefer the Market Pantry Rounds) and cheese (I like Colby Jack with mine)

Try this out, let me know what you think.


2 comments:

  1. OMG this sounds so good! I want to start making more recipes using chicken because ever since I had my gallbladder out a few years ago, my stomach hasn't been the same. Like as far as eating red meats go. I like buying chicken in bulk and then cooking it and doing things like this. This is a great recipe for a chilly (hee hee pun) night like we are having now!! Thanks!

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    1. It's soooo cold here too! I think that's why I opted for the spicy chili last night. The chicken really takes in the flavor to make it souper (hehe) spicy.

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