This is one of those great meals that you don’t have to feel guilty about. It is so packed with veggies that your kids and husband will have no clue that you are secretly serving something nutritious! My daughter has asked for it in a thermos to take in her school lunch, and my husband will settle in to watch football with a big bowl of this tasty chili and some chips. It is also a quick and easy, one pot meal that feeds many on a budget. So whether you are entertaining the masses, or just looking for a reprieve from all that is unhealthy, look no further!
- 4 boneless, skinless chicken breasts, cooked
- 2 tablespoons of butter
- 3 large carrots
- 1 medium onion,
- 3 ribs celery
- 4 cloves garlic
- 1/2-3/4 cup of buffalo wing sauce, depending on your taste
- 2 15 oz. cans of crushed tomatoes
- 1 tablespoon smoked sweet paprika
- 1 bay leaf, fresh or dried
- Salt and pepper
- 2 cups chicken stock
- 1/2 cup of shredded cheddar or blue cheese for garnish
1. Poach chicken breasts in about an inch of water in a large stock pot for about 8 minutes. (or you can use 2 lbs, of ground chicken, cooked & crumbled)
2.Meanwhile, chop carrots, celery, onion, and garlic in a food processor.
3. Once chicken is cooked, remove from the pot, reserving the liquid in a separate bowl.
4. Add 2 Tbsp. of butter to the stock pot (no need to wash it between steps), and allow to melt.
5. Add chopped vegetables, sautéing until soft.
6. Chop cooked chicken in food processor, then add to the vegetables in the stock pot mixing well.
7. Add wing sauce and crushed tomatoes. Simmer for about 5 minutes.
8. Add broth, bay leaves, paprika,
9. Allow to simmer on low heat for about 10-20 minutes
Top with a pinch of cheese, then serve hot with tortilla chips for scooping.