Ingredients
Scale
- 2 cups chopped rotisserie chicken
- 2 tbsp olive oil
- 1 white onion (diced)
- 2 apples (peeled and chopped)
- 4 tbsp butter
- 1/4 cup flour
- 3/4 cup half & half
- 2 1/2 cups chicken broth
- 2 cans cannellini beans (drained)
- 2 cups shredded Mexican blend cheese
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add apples and onions; cook until soft (6-8 minutes). Stir in chili powder and cumin.
- Reduce heat to medium-low, melt butter in the pot, and whisk in flour for about 60 seconds.
- Gradually whisk in chicken broth and half & half until smooth; simmer until thickened (3-5 minutes).
- Stir in the cooked chicken, cannellini beans, and reserved apple/onion mixture.
- Adjust thickness with extra broth if needed; stir in shredded cheese until melted.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg