White Cheddar & Apple Chicken Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine ingredients: Stir the chopped chicken, drained cannellini beans, and reserved apple and onion mixture back into the pot, mixing everything evenly.
- 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.
- 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
