Creamy Chicken Apple Chilli

Creamy Chicken Apple Chilli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup extra-virgin olive oil

  • 2

    pounds chicken tenders, cut into ½-inch-thick slices

  • 4

    teaspoons chili powder

  • 2

    teaspoons ground cumin

  • Salt and pepper

  • 2

    apples, cut into ½-inch cubes

  • 1

    onion, chopped

  • 4

    tablespoons butter

  • ¼

    cup flour

  • 2

    cups chicken broth

  • ¾

    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

Directions

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.


Nutrition

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