White Cheddar & Apple Chicken Chili Recipe

Introduction

This White Cheddar & Apple Chicken Chili offers a comforting twist on classic chili with tender chicken, sweet apples, and creamy white cheddar. It’s a unique blend of flavors that’s perfect for cozy dinners or game day gatherings.

Ingredients

• 2 cups chopped rotisserie chicken
• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 apples (peeled and roughly chopped)
• 1 white onion (peeled and roughly diced)
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 3/4 cup half & half
• 2 15 oz cans cannellini beans (drained)
• 2 cups shredded Mexican blend cheese
• Salt & pepper (to taste)

Instructions

1. Step 1: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the apples and onion, stirring occasionally. Sprinkle in the chili powder and cumin, mixing well. Cook for 6-8 minutes until the apples and onions are soft, then transfer the mixture to a plate and set aside.
2. Step 2: Reduce the heat to medium-low. Melt the butter in the pot, then whisk in the flour. Cook for about 60 seconds to remove the raw flour taste.
3. Step 3: Gradually whisk in the chicken broth a little at a time until smooth. Stir in the half & half and continue cooking, whisking occasionally, until the mixture thickens, about 3-5 minutes.
4. Step 4: Add the chopped chicken, drained cannellini beans, and the reserved apple and onion mixture to the pot. Stir gently to combine everything evenly.
5. Step 5: If the chili is too thick, thin it slightly with extra broth. Otherwise, stir in the shredded Mexican blend cheese until melted and creamy. This chili should be thicker in consistency.
6. Step 6: Serve hot with your favorite toppings such as sour cream, chopped cilantro, or additional cheese.

Tips & Variations

• For a spicier kick, add a diced jalapeño with the onions and apples in Step 1.
• Substitute the Mexican blend cheese with sharp white cheddar for a more pronounced cheese flavor.
• Use homemade chicken broth instead of store-bought for deeper flavor.
• Try adding a squeeze of lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the chili has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can cook and shred fresh chicken breasts or thighs before adding them. Rotisserie chicken is a convenience that adds flavor and saves time.

Is it possible to make this chili dairy-free?

Absolutely. Substitute the half & half with a non-dairy milk like unsweetened almond or oat milk, and use a dairy-free cheese alternative or omit the cheese altogether.

White Cheddar & Apple Chicken Chili Recipe

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★★★★★

4.7 from 85 reviews

This White Cheddar & Apple Chicken Chili is a comforting and creamy twist on classic chili, featuring tender rotisserie chicken, sweet apples, and cannellini beans simmered in a spicy, cheesy sauce. Perfect for cozy dinners, this hearty chili combines savory and slightly sweet flavors with a luscious texture, all made on the stovetop in one pot.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups chopped rotisserie chicken
• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 apples, peeled and roughly chopped
• 1 white onion, peeled & roughly diced
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 3/4 cup half & half
• 2 15 oz cans cannellini beans, drained
• 2 cups shredded Mexican blend cheese
• Salt & pepper, to taste

Instructions

1. Sauté apples and onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the peeled and chopped apples and diced onion. Stir in chili powder and ground cumin, and cook while stirring occasionally for 6-8 minutes until the apples and onions soften. Remove from the pot and set aside on a plate.
2. Make roux: Reduce heat to medium-low. Melt the butter in the same pot, then whisk in the flour. Cook the flour mixture for about 60 seconds to eliminate the raw flour taste.
3. Add liquids and thicken: Gradually whisk in chicken broth, a little at a time, ensuring the mixture stays smooth. Whisk in the half & half, then continue to simmer while whisking occasionally for 3-5 minutes until the sauce thickens.
4. Combine ingredients: Stir the chopped chicken, drained cannellini beans, and reserved apple and onion mixture back into the pot, mixing everything evenly.
5. Adjust consistency and add cheese: If the chili is too thick, add a bit more broth to reach desired consistency. Then stir in shredded Mexican blend cheese until melted and fully incorporated; the chili is intended to be thick.
6. Serve: Ladle the chili into bowls and serve hot with your favorite toppings such as sour cream, cilantro, or additional cheese.

Notes

• You can use any cooked shredded chicken if rotisserie chicken is not available.
• Adjust chili powder and cumin quantity to suit your preferred spice level.
• For a dairy-free version, substitute half & half with coconut milk and use dairy-free cheese.
• This chili thickens as it cools, so reheat with a splash of broth to loosen it if necessary.
• Make sure to cook the flour long enough to avoid a raw flour taste in the sauce.

Keywords: chicken chili, white cheddar chili, apple chicken chili, creamy chili, stovetop chili, Mexican blend cheese chili, comfort food