Creamy Chicken-Apple Chili
- Reviews 6
Ready In: 35 mins
Serves: 8
Ingredients
- 1⁄4 cup extra virgin olive oil
- 2 lbs chicken tenders, cut into 1/2 inch thick slices
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- salt and pepper
- 2 apples, cut into 1/2 inch cubes
- 1 onion, chopped
- 2 tablespoons butter
- 1⁄4 cup flour
- 2 cups chicken broth
- 3⁄4 cup milk
- 2 (15 ounce) cans pinto beans or 2 (15 ounce) cans white beans, drained and rinsed
- 2 cups monterey jack cheese (about 8 ounces)
- toasted tortilla, optional for serving (optional)
- chopped scallion, optional for serving (optional)
Directions
- In a large dutch oven, heat 2 tablespoons of olive oil over med-high heat.
- Add chicken, chili powder, and cumin (don't worry, it was NOT spicy to us, my toddler ate it.).
- Season with salt and pepper and cook for 5 minutes, stirring occasionally; transfer to a bowl and set aside.
- In the same pot, heat the remaining 2 tablespoons of olive oil. Add the apples and onion and cook, stir, until softened - about 6 minutes; Add to bowl with chicken.
- In the same pot, melt the butter over med-low heat. Whisk in flour for about a minute; whisk in the chicken broth and milk, until thickened - about 3 to 4 minutes.
- Stir in the apples, chicken, and beans. Bring to a simmer.
- Stir in cheese and cook until the cheese has melted.
- Serve with the tortillas and scallions.
- ENJOY!
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