White Cheddar & Apple Chicken Chili Recipe

Introduction

This White Cheddar & Apple Chicken Chili offers a unique twist on traditional chili by combining tender chicken, sweet apples, and creamy white cheddar. It’s a comforting and flavorful dish perfect for chilly evenings or casual dinners.

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, then stir in the chili powder and ground cumin. Cook, stirring occasionally, for 6-8 minutes or until the apples and onions are soft. Transfer this 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 the mixture is smooth. Next, whisk in the half & half. Continue simmering while whisking occasionally until the chili thickens, about 3-5 minutes.
4. Step 4: Stir in the chopped chicken, drained cannellini beans, and the cooked apple and onion mixture until everything is evenly combined.
5. Step 5: If the chili is too thick, add a little extra broth to reach your desired consistency. Otherwise, stir in the shredded cheese until melted. The chili should be on the thicker side.
6. Step 6: Serve hot with your favorite toppings, such as sour cream, extra cheese, or fresh herbs.

Tips & Variations

• For a spicier version, add a diced jalapeño or a pinch of cayenne pepper when cooking the apples and onions.
• You can substitute the cannellini beans with white kidney beans or great northern beans for a slightly different texture.
• Use sharp white cheddar cheese instead of Mexican blend cheese for a more pronounced cheddar flavor.
• Rotisserie chicken saves time, but leftover cooked chicken or turkey works well too.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can add a splash of broth or half & half if the chili thickens too much when reheated. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, substitute the chicken with extra beans or cooked vegetables like mushrooms or zucchini, and use vegetable broth instead of chicken broth.

What toppings go well with this chili?

Popular toppings include sour cream, chopped green onions, extra shredded cheese, avocado slices, or fresh cilantro for added flavor and texture.

White Cheddar & Apple Chicken Chili Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This White Cheddar & Apple Chicken Chili is a hearty and comforting twist on classic chili, combining tender rotisserie chicken, sweet apples, and creamy white cheddar cheese in a flavorful blend. With warm spices like chili powder and cumin, plus the creamy texture from the half & half and cheese, this dish is a perfect cozy meal for chilly days.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup/Chili
• 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 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 and pepper to taste

Instructions

1. Sauté Apples and Onion: Heat olive oil in a dutch oven or large pot over medium heat. Add chopped apples and diced onion, stirring to coat. Sprinkle in chili powder and ground cumin, stirring to combine. Cook for 6-8 minutes until the apples and onions soften, then transfer the mixture to a plate and set aside.
2. Make the Roux: Reduce heat to medium-low. Melt butter in the pot, then whisk in flour. Cook the mixture for about 60 seconds to remove the raw flour taste, stirring constantly.
3. Add Liquids: Gradually whisk in chicken broth a little at a time to incorporate smoothly. Then whisk in the half & half. Continue simmering and whisking occasionally until the mixture thickens, about 3-5 minutes.
4. Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture until everything is evenly combined.
5. Finish and Adjust: If the chili is too thick, add a splash more broth to reach your desired consistency. Stir in the shredded Mexican blend cheese until melted and fully incorporated. The chili should be thick but creamy.
6. Serve: Ladle the chili into bowls and serve with your favorite chili toppings such as sour cream, green onions, or extra cheese if desired.

Notes

• Use a good quality rotisserie chicken or leftover cooked chicken for convenience.
• To peel apples easily, blanch in hot water for 30 seconds or use a vegetable peeler.
• Add toppings like chopped cilantro, sliced jalapeños, or avocado for extra flavor.
• If you prefer a spicier chili, add a pinch of cayenne pepper or hot sauce when cooking the apples and onions.
• The chili thickens upon standing; add broth when reheating if needed.

Keywords: white cheddar chili, apple chicken chili, creamy chicken chili, rotisserie chicken recipe, easy chili recipe, fall recipes