Creamy Chicken-Apple Chili

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

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 2 (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)

Instructions

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

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

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

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.

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.

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

Stir in cheese and cook until the cheese has melted.

Serve with the tortillas and scallions.

ENJOY!

Nutrition

• Calories: 543.9
• Lipides Totaux: 23.4
• Lipides Saturés: 9.6
• Cholestérol: 108.6
• Sodium: 531.6
• Glucides Totaux: 40.5
• Fibres Diététiques: 11.4
• Sucres Totaux: 6.1
• Protéines: 43.5