Ingredients
Equipment
Instructions
- In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground chicken to the pot. Break it apart with a spoon and cook until it's no longer pink. Drain off any excess grease.
- Stir in the buffalo sauce, ranch seasoning, chili powder, and cumin. Mix well to coat the chicken. Pour in the chicken broth, diced tomatoes (undrained), and beans. Bring the mixture to a simmer.
- Reduce the heat to low. Add the softened, cubed cream cheese to the pot. Stir continuously until the cream cheese is fully melted and integrated, creating a smooth, creamy broth.
- Let the chili simmer on low for at least 20 minutes, stirring occasionally, to allow the flavors to meld together. For a richer flavor, you can let it simmer for up to an hour.
- Ladle the hot chili into bowls and serve immediately with your favorite toppings like blue cheese crumbles, a drizzle of ranch, and chopped green onions.
Notes
Tip 1: For the creamiest texture, ensure your cream cheese is at room temperature before adding it to the pot.
Tip 2: This chili tastes even better the next day, making it perfect for meal prep.
Tip 3: You can easily substitute shredded rotisserie chicken for ground chicken to save time.
Tip 2: This chili tastes even better the next day, making it perfect for meal prep.
Tip 3: You can easily substitute shredded rotisserie chicken for ground chicken to save time.
