Despite the 80+ temps this weekend, I was in the mood for some comfort food! I decided to make Rachael Ray's Buffalo Chicken Chili - a spicy and suprisingly, semi-healthy soup!
The chili is really easy to make, starting with browning two lbs of ground chicken. After adding some chopped veggies (carrots, celery, onions), and some seasonings (paprika, a bay leaf, garlic, and S/P) and letting them flavor the meat, you add two cups of chicken stock, a can of tomatoes, a can of tomato sauce and some hot sauce (half a cup) top it off. I opted out of the corn chip garnish, but added some corn muffins.
Here is the full recipe right from Rachael.
Be prepared. It's definitely spicy. There were tears. But it was SO good.