Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 2 stalks celery, sliced
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15oz each) white cannellini beans, drained and rinsed
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 cup frozen sweet corn
  • 3 cups low-sodium chicken bone broth
  • 2/3 cup buffalo sauce
  • 1 tsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 4 oz reduced-fat cream cheese, softened

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium heat. Add diced onion, celery, and red bell pepper. Sauté for 5–7 minutes until softened and translucent.
  2. Add minced garlic. Stir constantly for 60 seconds to 'bloom' the garlic until fragrant.
  3. Add chicken, tomatoes, beans, corn, broth, and half of the buffalo sauce. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
  4. Shred the chicken thighs using two forks. Whisk in the softened reduced-fat cream cheese until fully incorporated and the base is velvety and emulsified.
  5. Stir in the remaining buffalo sauce. Taste the chili and add a pinch of salt if needed. Let it sit for 2 minutes until the flavors are fully married.