White Cheddar & Apple Chicken Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture until everything is evenly combined.
- 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.
- 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
