Creamy Chicken-Apple Chili

Name: Creamy Chicken-Apple Chili
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 (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)

15 ingredients

9 steps

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 (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

1

In a large dutch oven, heat 2 tablespoons of olive oil over med-high heat.
2

Add chicken, chili powder, and cumin (don't worry, it was NOT spicy to us, my toddler ate it.).
3

Season with salt and pepper and cook for 5 minutes, stirring occasionally; transfer to a bowl and set aside.
4

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.
5

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.
6

Stir in the apples, chicken, and beans. Bring to a simmer.
7

Stir in cheese and cook until the cheese has melted.
8

Serve with the tortillas and scallions.
9

ENJOY!