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 white beans, drained and rinsed
• 2 cups monterey jack cheese (about 8 ounces)
• toasted tortilla, optional for serving (optional)
• chopped scallions, optional for serving (optional)

Directions

1. 1

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

2. 2

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

3. 3

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

4. 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. 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. 6

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

7. 7

   Stir in cheese and cook until the cheese has melted.

8. 8

   Serve with the tortillas and Scallions.

9. 9

   ENJOY!