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White Chicken Chili with Apples

White Chicken Chili with Apples

  • Author: Katya
  • Prep Time: 12 mins
  • Cook Time: 30 mins
  • Total Time: 42 mins
  • Yield: 8 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Description

White chicken chili with apples is the best comfort food! Truly once you try this chili with apples you’ll be hooked.


Ingredients

Scale
  • 1/4 cup olive oil, divided
  • 1 1/22 pounds chicken tenders, cut into bite size pieces
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • 2 apples, peeled and cut into 1/2-inch cubes (use your favorite apples)
  • 1 medium onion, chopped
  • 4 Tbsp. unsalted butter
  • 1/4 cup flour
  • 22 1/4 cups chicken stock,
  • 3/4 cup milk (I used full fat)
  • 2 (15 oz.) cans pinto or white beans, drained and rinsed
  • 2 cups shredded monterey or Mexican blend cheese (about 8 ounce bag)
  • salt and pepper

Instructions

  1. In a large dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add chicken, chili powder, and cumin. Season with salt and pepper, to taste. Cook the chicken, stirring, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl.
  2. Add the remaining 2 tablespoons of olive oil to the pot. Add apples and onion. Cook, stirring, until softened. About 6-7 minutes. Transfer to the same bowl as the chicken.
  3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute, and then whisk in 2 cups of chicken stock and milk, until thickened, about 3-4 minutes.
  4. Stir in the chicken-apple mixture and beans, bring to a simmer. If the chili is too thick, add remaining 1/4 cup stock or as needed. Then stir in the cheese until melted.
  5. Serve with your favorite toppings: sour cream, scallions, cilantro, fresh salsa, avocado, tortilla chips.

Notes

1/21/16: I’ve made few changes to the ingredient list and directions to make the recipe more simple and easy to follow. The taste stayed the same.

Keywords: comfort food, fall, winter, one pot