Creamy Chicken-Apple Chili

September 2008
Creamy Chicken-Apple Chili

by 50 people

add your rating

Add a comment

Nothing brings on the rush of autumn quite like a crisp apple.

Makes: 8 servings

Prep: 15 mins

Cook: 20 mins

  • 1/4 cup extra-virgin olive oil
  • 2 pounds 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
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 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
  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.
  • Beringer Knights Valley Alluvium Blanc 2006 (California), Snoqualmie Naked Riesling 2007 (Washington State)