Buffalo Chicken Chili

• 1/2 sticks Butter
• 2 Tablespoons Olive Oil, Divided
• 1 cup Diced Onion
• 1 cup Diced Celery
• 1 cup Diced Carrot
• 3 Tablespoons Jalapenos Diced
• 5 cloves Garlic
• 4 pounds Chicken Breast (You Could Mix It Up With Boneless, Skinless Chicken Thighs), Diced
• 1/2 cups Sherry Or Dry White Wine
• 2 cups Chicken Stock
• 14 ounces, fluid Crushed Tomatoes
• 8 ounces, fluid Tomato Sauce
• 12 ounces, fluid Wing Sauce
• 3 ounces, fluid Franks Cayenne Hot Sauce
• 1 can Nacho Cheese Soup, 10 Ounce Can
• Cornstarch, To Thicken

1. Heat pot with olive oil and butter. Saute onions, carrots, celery, jalepenos and garlic in pot until softened. Once softened remove from pot and set aside. Add more olive oil to pot and brown chicken in batches. Once finished browning chicken deglaze the pan with sherry or white wine. Add veggie mixture and browned chicken back into the pot. Add 2 cups chicken stock , crushed tomatoes, and tomato sauce and let cook for around 10 minutes, then add wing sauce and hot sauce. Dump in can of nacho cheese soup, combine and simmer until heated through. If chili isn't desired thickness add a bit of corn starch into a bit of water and pour some of this 'slurry' into the chili to thicken. Allow to simmer.

butter, olive oil, onion, celery, carrot, garlic, chicken, sherry, chicken, tomatoes, tomato sauce, sauce, fluid franks cayenne, nacho cheese soup, cornstarch

Taken from tastykitchen.com/recipes/soups/buffalo-chicken-chili/ (may not work)