White Cheddar & Apple Chicken Chili Recipe

Introduction

White Cheddar & Apple Chicken Chili is a comforting and unique twist on classic chili that combines tender chicken, sweet apples, and creamy white cheddar cheese. It’s perfect for those cooler days when you want something hearty but a little different from the ordinary.

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 chopped apples and diced onion, stirring to combine. Sprinkle in the chili powder and cumin, then cook for 6-8 minutes, stirring occasionally, until the apples and onions are soft. Remove the mixture and set aside.
2. Step 2: Lower the heat to medium-low and melt the butter in the same pot. Whisk in the flour and cook for about 60 seconds to cook out the raw flour taste.
3. Step 3: Gradually whisk in the chicken broth, adding a little at a time until the mixture is smooth. Then whisk in the half & half and continue to simmer, stirring occasionally, until the mixture thickens, about 3-5 minutes.
4. Step 4: Stir in the chopped chicken, cannellini beans, and the reserved apple and onion mixture until everything is evenly combined.
5. Step 5: If the chili is too thick, thin it with a bit more chicken broth. Otherwise, stir in the shredded cheese until melted. Season with salt and pepper to taste.
6. Step 6: Serve warm with your favorite chili toppings.

Tips & Variations

• For a spicier chili, add a diced jalapeño with the apples and onions.
• If your chili is too thick before adding cheese, stir in extra broth to reach your desired consistency.
• Use full-fat half & half rather than lower-fat dairy to ensure the chili thickens properly.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water 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 as a substitute, but rotisserie chicken adds convenient flavor and saves time.

Can I freeze this chili?

Yes, this chili freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

White Cheddar & Apple Chicken Chili Recipe

Print Recipe

★★★★★

5 from 137 reviews

This White Cheddar & Apple Chicken Chili is a comforting and hearty dish that combines tender rotisserie chicken, sweet apples, and creamy white cheddar cheese in a thick, mildly spiced chili. The unique blend of apples and spices alongside cannellini beans creates a flavorful twist on traditional chili, perfect for cozy dinners or game day gatherings.

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

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 & pepper to taste

Instructions

1. Sauté Apples and Onion: In a Dutch oven or large pot, heat 2 tbsp olive oil over medium heat. Add the chopped apples and white onion, stirring continuously. Sprinkle in the chili powder and ground cumin, mixing well to coat. Cook for 6-8 minutes, stirring occasionally, until the apples and onions are soft. Remove and set aside on a plate.
2. Make Roux: Lower the heat to medium-low. Add 4 tbsp butter to the pot and melt completely. Whisk in 1/4 cup flour and cook for about 60 seconds to eliminate the raw flour taste.
3. Add Liquids: Gradually whisk in 2 1/2 cups chicken broth a little at a time to prevent lumps, until the mixture is smooth. Then whisk in 3/4 cup half & half. Continue to simmer the mixture, stirring occasionally until it thickens, about 3-5 minutes.
4. Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the cooked apple-onion mixture. Mix thoroughly to combine all components evenly.
5. Adjust Consistency and Add Cheese: Check the chili’s thickness. If it’s too thick, add extra chicken broth a little at a time to reach the desired consistency. Otherwise, stir in 2 cups shredded Mexican blend cheese until melted and incorporated. Season with salt and pepper to taste.
6. Serve: Serve this rich, thick chili hot with your favorite toppings like additional cheese, sour cream, or chopped herbs.

Notes

• This chili has a mild spice level. For more heat, add a diced jalapeño during the initial apple and onion sauté.
• Adding extra broth can thin the chili if it becomes too thick, but remember it is meant to have a thick, hearty texture.
• Use full-fat dairy such as half & half instead of lower-fat options to ensure the chili thickens properly and maintains a creamy texture.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove with a splash of broth to loosen if necessary.

Keywords: white cheddar chicken chili, apple chicken chili, creamy chicken chili, rotisserie chicken recipe, mild chili recipe, easy stovetop chili