"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Creamy Chicken Apple Chili Recipe

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This recipe for Creamy Chicken Apple Chili, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Gambill
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
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
2-3 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
Two 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

Directions:
Directions:
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.

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.

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.

Personal Notes:
Personal Notes:
This is a Rachel Ray recipe that we eat every Fall. We always use at least 3 apples and like to stir in a little fresh apple cider from the cider mill for extra flavor.

 

 

 

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