I have been slacking on so many things the last few months. Cooking in particular. This week has been better. I’ve cooked oldies and goodies this week – Heuvos Rancheros and French Onion Soup. Today I decided to try something new: Chicken Apple Chili. Thank you, thank you, thank you Rachael Ray.

Original recipe is here, but I made some changes. Here’s mine.

Chicken Apple Chili

1 rotisserie chicken, breast meat pulled from bone and shredded

2 tbsp olive oil

4 tsp chili powder

2 tsp ground cumin

1 tsp cinnamon

1 onion, chopped

2 apples, chopped

4 tbsp butter

1/4 cup flour

2 cups chicken broth

3/4 cup milk

2 (15 oz) cans cannellini beans, drained and rinsed

shredded montery jack

corn tortillas

Heat olive oil to Dutch oven. Add onions and apples. Cook about six minutes or until soft. Place in heat-proof bowl. Add cumin, chili powder, cinnamon, and chicken to bowl. Stir and let sit.

In same Dutch oven, heat butter. When melted, add flour. Whisk for 1 minute. Add milk in 3 parts, whisking to incorporate. Add chicken stock in stages, whisking to retain thickness. When all liquid is added, continue to whisk for 3 minutes.

Add chicken/apple mixture to Dutch oven. Add drained and rinsed white beans. Stir and allow to heat through.

While heating, heat corn tortillas to crisp.

Garnish soup with cheese and tortillas.

Try this! It’s great!