Creamy Buffalo Chicken Chili

 

2 Tbls olive oil
1 yellow onion, diced
1 jalapeno, seeded and minced
4 cloves garlic, minced
1 sweet potato, peeled and diced
1 Tbls dried parsley
1 tsp dill
1 tsp smoked paprika
4 cups chicken broth
6oz cream cheese
2.5 cups shredded chicken (cooked)
3/4 cup hot sauce
1/2 cup salsa verde
1/4 cup nutritional yeast or 1 cup shredded cheddar cheese
1/2 cup cilantro, finely chopped

1. In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes. Stir in the jalapeño, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.

2. Cook 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the cream cheese, chicken, hot sauce, salsa verde and nutritional yeast or cheddar, allowing all ingredients to simmer and the chili to thicken.

3. Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and dairy free sour cream, if desired.

(Source: https://www.paleorunningmomma.com/creamy-buffalo-chicken-chili-paleo-whole30/)