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.


  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!

    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.