Chicken Apple Chili

Creamy Chicken Apple Chili

1/4 c olive oil

2 lbs chicken tenders

4 tsp chili powder

2 tsp cumin

salt and pepper

2 apples, but into 1/2 inch cubes

1 onion, chopped

4 tbsp 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 monterey jack cheese ( 8 oz)

In a large Dutch oven, heat 2 tbsp oil. Add chicken, chili powder, cumin. Season with salt and pepper and cook 5 min. Transfer to a bowl.

In same pot, heat remaining oil. Add apples and onion and cook until soft, about 6 min. Add to the chicken.

In same pot, melt butter. Whisk in flour for 1 min, whisk in chicken broth and milk until thickened, about 3 min. Stir in the chicken apple mixture and beans. Bring to a simmer and then stir in cheese.

ENJOY!! Good with cornbread too!

(I used chicken breasts and of course cut everything smaller for the girls)