Tuesday, October 19, 2010

Creamy Chicken-Apple Chili

This chili recipe has been an Autumn favorite of my family's for the last 4 years now, and it never gets old. The flavors blend together perfectly to make a rich, creamy and satisfying soup. The total prep and cooking time is only 35 minutes, so you can whip it up on a busy night. Serve this meal when you have friends or family for dinner, and you will be sure to impress them. 
It makes great leftovers the next day...if your family hasn't gobbled it all up!

*this recipe came from a Rachel Ray magazine . Check out the original recipe on her website.

Chili Recipe
Serves: 8 Prep: 15 minutes Cooking Time:  20 minutes

 1/4 cup olive oil
2 lbs chicken tenders, cut into 1/2-inch thick slices
4 tsp chili powder
2 tsp ground cumin 
salt and pepper
2 apples, cut into 1/2 inch cubes
1 onion, chopped
4 TB butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
(2) 15oz cans pinto or white beans, rinsed
2 cups monterey jack cheese, shredded
Toasted tortillas for serving (optional)
scallions, chopped (optional)

1. In a large, heavy pot like a dutch oven, heat 2 TB olive oil over medium high heat. Add chicken, chili powder and cumin. Season with salt and pepper, and cook, stirring for 5 minutes. Transfer to a large bowl.
2. In the same pot, heat remaining 2 TB olive oil, Add apples and onion, cooking stirring until softened about 6 minutes. Add to the chicken. 
3. In the same pot, melt butter over medium-low heat. Whisk in flour for 1 minute, whisk in chicken broth and milk until thickened, about 3 minutes. Stir in chicken-apple mixture and beans, bring to a simmer then stir in cheese. Voila! Bon Appetit!


Who likes to CHANGE IT UP? 

~Instead of monterrey jack try mozarella or gouda.
~To add a little kick, try chipotle chili powder instead of regular.

1 comment:

Anonymous said...

This is also a hearty dish. We had this one 2 days in a row. I would say the 2nd day was even better than the first. I had baked a chicken, there was leftovers from that so instead of the chicken tenders, I just used the breast of the chicken and other white parts. I told Dad to bring home Mexican cheese but he thought I meant cheddar, so we had a mixture of cheddar and another white cheese. Still good. MOM


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