Creamy Chicken Apple Chilli

By chefjaci

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pounds 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
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 3/4 cup milk
• Two 15-ounce cans pinto or white beans, rinsed
• 2 cups shredded monterey jack cheese (about 8 ounces)
• Toasted tortillas, for serving
• Chopped scallions, for serving

Details

Servings 8
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.