White Cheddar & Apple Chicken Chili Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the cooked apple-onion mixture. Mix thoroughly to combine all components evenly.
- 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.
- 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
