buffalo chicken chili

I have to admit, I get the Weight Watchers magazine. (free gift!) This recipe was in it and my husband was actually the one that picked it out! I didn't think I would like it, but I did. I made a few changes and we plan to try it again soon. 

  • 1 pound ground, boneless, skinless chicken breast (I used regular chicken, just cut up small, next time we'll try ground or shredded chicken)
  • 2 tsp Canola Oil
  • 1 large Onion, chopped
  • 1 cup Carrots, chopped (about 3 medium)
  • 1 cup Celery, chopped (about 3 stalks)
  • 1- 15 oz can Fire Roasted Diced Tomatoes
  • 1/4 cup Franks Red Hot Original Red Pepper Sauce (more or less to taste, I did 1/3 and let Dave add more after)
  • 1 cup Fat Free, Reduced Sodium Chicken Broth (I accidentally used 6oz more than needed, so it was fairly soupy)
  • Salt and Black Pepper to taste
  • Reduced Fat Crumbled Gorgonzola (optional)
  • Light Sour Cream 

1) Cook the chicken in the oil.
2) Add onion, carrots and celery-- let them soften up.
3) Add diced tomatoes, red pepper sauce and chicken brother. Stir and cover. Let simmer for about 15 minutes, stirring occasionally.
4) Serve topped with Gorgonzola and Sour Cream! I also served it with some rice to make it a bit more filling....and maybe not so WW friendly, whoops! 

I've seen lots of similar recipes, some call for beans or more seasonings. I think anything would work!

{I'm working on finding a picture now to share!}


  1. I've made a buffalo chicken soup similar to this but it was so watery! Did this recipe turn out watery or thick?

    1. Due to my over adding of chicken broth, it was watery. I am hoping it will be thicker when I try it again!