Buffalo Chicken Chili

As the weather changes, warmer dishes are called upon.  Soups become a regular part of our dinner schedule for their simplicity, variety and warmth.  Below you'll find one of the scrumptious soup's my family enjoys.  While the cheese preference on top may vary, any way you look at it the bowl is polished clean.

Buffalo Chicken Chili
6 Servings; Prep and Cook Time 45 minutes; 380 Calories per serving

1Tblsp. Olive oil
1 lg Onion
1 med. Red or Yellow bell pepper (chopped apx. 1 C.)
2 C., cubed Deli Rotisserie Chicken (2-2 1/2 lbs chx)
1 32 oz. container Chicken Broth
2 Tblsp. Chili powder
1/2 tsp. Garlic powder
5 or 6 drops Red pepper sauce
2 cans (15 oz each) Pinto beans, drained
1 can (28 oz) Crushed tomatoes, undrained
1 can (14.5 oz) Diced tomatoes, undrained
1/2 C. sliced Celery
1/2 C. Crumbled Blue cheese

1. In 3-quart saucepan, heat oil over medium heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.

2. Stir in remaining ingredients except celery and blue cheese.  Heat to boiling; reduce heat to medium-low. Simmer uncovered 10-15 minutes, stirring occasionally.  Serve topped with celery and blue cheese.