Buffalo Chicken Chili

Cook your chopped onion, celery, minced garlic (or garlic powder), and bell pepper in olive oil (or avocado oil). Add the chicken breasts, buffalo sauce, remaining ranch seasoning and smoked paprika, and chicken broth to the pot. Simmer on low for 25-35 minutes or until the chicken breasts are fully cooked through. (Alternatively, you can make this in a crockpot on medium for 3 hours). Remove the chicken and shred it. Add the shredded chicken back into the pot, then add the drained and rinsed cannellini beans and frozen corn. Optionally, top with Greek yogurt and a few organic tortilla chips.