Creamy Chicken-Apple Chili

By Tamipri

Ingredients

• 1/4 c. olive oil
• 2 lbs. chicken tenders, cut into 1/2 inch thick slices
• 4 tsp. chili powder
• 2 tsp. ground cumin
• salt and pepper
• 2 apples, cut into 1/2-inch cubes
• 1 onion, chopped
• 4 Tb. butter
• 1/4 c. flour
• 2 c. chicken broth
• 3/4 c. milk
• Two 15 oz. cans pinto or white beans, rinsed
• 2 c. shredded montere jack cheese, (about 8 oz.)
• toasted tortillas, for serving
• chopped scallions, for serving

Details

Servings 8

Preparation

Step 1

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

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.

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 sir in the cheese. Serve with the tortillas and scallions.