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White Cheddar & Apple Chicken Chili Recipe

White Cheddar & Apple Chicken Chili Recipe
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★★★★★

5.3 from 11 reviews

This White Cheddar & Apple Chicken Chili is a comforting and flavorful twist on traditional chili, combining tender rotisserie chicken with sweet apples, creamy white cheddar, and hearty cannellini beans. The combination of warm spices like chili powder and cumin enhances the savory and slightly sweet profile, making it perfect for cozy dinners or meal prep.

Ingredients

Scale

Chicken and Vegetables

  • 2 cups chopped rotisserie chicken
  • 2 tbsp olive oil
  • 2 apples (peeled and roughly chopped)
  • 1 white onion (peeled and roughly diced)

Spices and Flavorings

  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • salt & pepper (to taste)

Roux and Liquids

  • 4 tbsp butter
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 3/4 cup half & half

Beans and Cheese

  • 2 15 oz cans cannellini beans (drained)
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Cook Apples and Onions: In a dutch oven or large pot, heat the olive oil over medium heat. Add the peeled and chopped apples along with the diced white onion. Stir in the chili powder and cumin to evenly coat the mixture. Cook, stirring occasionally, for 6-8 minutes until the apples and onions soften. Remove this mixture from the pot and set aside on a plate.
  2. Make the Roux: 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 eliminate the raw flour taste, forming a roux base for the chili.
  3. Add Liquids: Gradually whisk in the chicken broth, a little at a time, ensuring the mixture stays smooth and comes together as a thick sauce. Then add the half & half and continue to simmer, whisking occasionally, for 3-5 minutes until the mixture thickens nicely.
  4. Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture until everything is evenly incorporated.
  5. Finish and Adjust Consistency: If the chili feels too thick, add a splash of extra chicken broth to thin it to your desired consistency. Next, stir in the shredded Mexican blend cheese until fully melted and smooth. The chili should be on the thicker side for a hearty texture.
  6. Serve: Ladle the chili into bowls and top with your favorite chili toppings such as sour cream, cilantro, avocado, or additional cheese for a delicious meal.

Notes

  • This chili is thicker than most traditional chili due to the roux and cheese; adjust broth quantity as needed to reach desired consistency.
  • Using rotisserie chicken speeds up preparation but cooked shredded chicken breast can be substituted.
  • Peeled apples add a subtle sweetness and soften nicely; Granny Smith or Honeycrisp apples work well.
  • For a dairy-free version, substitute half & half with coconut milk and omit the cheese or use a vegan cheese.
  • Leftovers keep well refrigerated up to 3 days and also freeze beautifully for future meals.

Nutrition

Keywords: white cheddar chicken chili, apple chicken chili, creamy chili recipe, rotisserie chicken chili, Mexican blend cheese chili, easy chili recipe, healthy chili

Find it online: https://lucabites.com/white-cheddar-and-apple-chicken-chili-recipe/