Spicy Buffalo Chicken Stew
Spicy Buffalo Chicken Stew
SERVINGS
6
PREP TIME
5 Min
COOK TIME
20 Min
Ingredients
1 tablespoon olive oil
1 pound boneless chicken, cubed
1 packet ranch seasoning
1 cup chopped celery
1 small red onion, diced
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1/2 cup hot sauce
3/4 cups crumbled blue cheese
1 tablespoon olive oil
1 pound boneless chicken, cubed
1 packet ranch seasoning
1 cup chopped celery
1 small red onion, diced
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1/2 cup hot sauce
3/4 cups crumbled blue cheese
Instructions
1. In large pot, heat oil over medium. Add chicken and ranch seasoning; cook 5 minutes, stirring occasionally, or until no longer pink. Stir in celery and onion; cook 2 minutes.
2. Mix in broth, tomatoes, corn, carrots, and hot sauce. Bring to boil then reduce heat and simmer 10 minutes.
3. Serve in bowls topped with blue cheese.
1. In large pot, heat oil over medium. Add chicken and ranch seasoning; cook 5 minutes, stirring occasionally, or until no longer pink. Stir in celery and onion; cook 2 minutes.
2. Mix in broth, tomatoes, corn, carrots, and hot sauce. Bring to boil then reduce heat and simmer 10 minutes.
3. Serve in bowls topped with blue cheese.
