RACHAEL RAY CHICKEN CHILI RECIPE RECIPES

Steps:

• Heat olive oil in Dutch oven or soup pot over medium-high heat, add onions and season with salt and pepper, soften a few minutes and add garlic, cumin, oregano, cayenne, green chilies, beans, chicken, and broth
• Bring soup to low boil and stir in handfuls of cheese to melt into soup, remove from heat and add sour cream or crema and softened cream cheese, adjust salt and pepper
• Serve chili topped with cilantro, chips, scallions, jalapeño peppers and a wedge of lime

Steps:

• Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.While the chili is simmering, pre-heat the broiler.Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.Top each serving of Buffalo Chicken Chili with a few blue cheese chips.This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.