Today’s recipe is no exception. While I’m a huge fan of a traditional pot of chili, I love switching things up a little, like with my white chicken chili, and now this Buffalo Chicken Chili. I mean, a chili that tastes like buffalo wings?! Yes, please!
Not only is this buffalo chicken chili a fun change from the usual, it is seriously so easy. I didn’t have to add any spices since the wing sauce adds so much flavor on it’s own and the Gold’n Plump Ground Chicken holds the flavor so well. I also lightened things up by using Greek yogurt to add creaminess instead of heavy cream, cream cheese, or sour cream. The trick is to mix the yogurt with some warm broth in a separate bowl before adding it to the big pot. That way, the yogurt doesn’t separate, making it all chunky in the soup.
I served it with homemade cornbread muffins but I think it would also go great with Fritos or tortilla chips. I also garnished it with blue cheese crumbles, fresh chopped celery and green onions for even more of a buffalo chicken feel.
Now, to get YOU excited for soup and chili season (if you aren’t already!) I have a fun giveaway from Gold’n Plump®. Two of you will win a cutting board, a ceramic knife and $20 worth of Gold’n Plump coupons. Fun, right?! All you have to do is comment below telling me what your favorite soup, stew, or chili is and then hit “I commented” in the Rafflecopter below.
This post was sponsored by Gold’n Plump Chicken but all opinions and recipe are my own.