White Cheddar Chicken Chili with Apples

8

Ingredients

• 2 tablespoons olive oil
• 2 sweet apples, peeled and chopped
• 1 white onion, peeled and diced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 tablespoons butter
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 3/4 cup half & half
• 2 cans cannellini beans, 15 oz. each
• 2 cups chopped rotisserie chicken
• Salt, to taste
• Ground black pepper, to taste
• 2 cups shredded Mexican blend cheese

Directions

1. Pour a small amount of olive oil into a Dutch oven and swirl around. Bring to medium heat. Once hot, add the apples, onions, chili powder and cumin. Stir and cook for 6-8 minutes, until the apples and onions are soft. Transfer the apples and onions to a plate and set aside.
2. Reduce the heat to medium-low. Melt the butter in the Dutch oven. Once melted, add the flour. Cook and stir for 60 seconds. Then pour in the chicken broth and whisk until the flour comes back together. Stir the milk and let simmer for 5 minutes. Add the cannellini beans, chicken and apple-onion mixture. Season with salt and pepper. Stir until combined.
3. Spoon the chili into serving bowls. Sprinkle the shredded cheese over top. Enjoy!