Spicy Buffalo Chicken Stew
Recipe by Lisa Huff of Snappy Gourmet
1 tablespoon olive oil
1 pound boneless chicken, cubed
1 packet ranch seasoning
1 cup chopped celery
1 small red onion, diced
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1/2 cup hot sauce
3/4 cups crumbled blue cheese
1. In large pot, heat oil over medium. Add chicken and ranch seasoning; cook 5 minutes, stirring occasionally, or until no longer pink. Stir in celery and onion; cook 2 minutes.
2. Mix in broth, tomatoes, corn, carrots, and hot sauce. Bring to boil then reduce heat and simmer 10 minutes.
3. Serve in bowls topped with blue cheese.