Smoky Buffalo-Style Chicken Chili Bowls

I found this recipe in a Rachael Ray mag and it sounded like something we would enjoy, and it was! It was a light, easy meal, too spicy for my little one but you could fix that by not adding so much chipotle. Not sure where the "buffalo-style" part comes in but it was good so I'm not gonna worry about that :) Quite healthy too, which is the best part...even with a few chips and some cheese on top it still fell well within my current eating guidelines - yay!

I was a little concerned when I went to make it that it wouldn't be hearty enough for my husband, so even though I made some plain white rice for him to mix with his - and he liked it that way - I honestly don't think it needed it!

Ingredients
from Everyday with Rachael Ray

2 Tbsp. extra-virgin olive oil
2 lbs. ground chicken or turkey breast (I used chicken, about 1.5 lbs)
2 carrots, chopped
3 - 4 stalks celery with leafy tops, finely chopped
1 onion, chopped
4 cloves garlic, chopped or grated
Salt and pepper
1 small can chipotle chiles in adobo sauce
1 15-oz. can tomato sauce
2 cups chicken stock
A couple of handfuls thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed
1 cup shredded pepper jack cheese
3/4 cup blue cheese crumbles (I didn’t add this)
About a palmful pickled jalapeno chile pepper rings

Directions

1. Heat the EVOO, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.

2. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.(Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze--the next time you need chipotle, just cut off a piece.)

3. When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.

4. Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips. (Better than a basket of wings, and better for you!)