1/4 c. extra virgin olive oil
4 tsp. chili powder
2 lbs. chicken tenders, cut in 1/2-inch slices
2 tsp. cumin
salt and pepper
1 onion, chopped
2 apples, cut in 1/2-inch cubes
4 tbsp. butter
1/4 c. flour
2 c. chicken broth
3/4 c. milk
2 (15 oz. each) cans pinto or white beans, rinsed
2 c. shredded Monterey Jack cheese (8 oz.)
toasted tortillas, for serving
Chopped scallions, for serving

In large Dutch oven, heat 2 tbsp. olive oil over medium-high heat. Add chicken, chili powder and cumin. Season with salt and pepper. Cook, stirring for 5 minutes; transfer to bowl.

In same pot, heat remaining 2 tbsp. olive oil. Add apples and onion and cook, stirring, till softened, 6 minutes. Add to the chicken.

In same pot, melt the butter over medium-low heat. Whisk in flour for 1 minute; whisk in flour for 1 minute; whisk in the chicken broth and milk till thickened, about 3 minutes. Stir in chicken-apple mixture and beans, bring to a simmer, then stir in cheese. Serve with tortillas and scallions.

Makes 8 servings.

Submitted by: Karen LaValley