Creamy Chicken-Apple Chili - cooking recipe

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 (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)

Preparation

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!