White Cheddar Apple Chicken Chili Recipe
This White Cheddar Apple Chicken Chili is a creamy and hearty twist on traditional chili, featuring tender rotisserie chicken, sweet apples, and a blend of warming spices. Cooked on the stovetop in a Dutch oven, it combines the sweetness of apples and the richness of white cheddar and half & half for a comforting meal perfect for cooler days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Protein and Beans
- 2 cups chopped rotisserie chicken
- 2 15 oz cans cannellini beans, drained
Vegetables and Fruits
- 2 apples, peeled and roughly chopped
- 1 white onion, peeled and roughly diced
Spices and Oils
- 2 tbsp olive oil
- 2 tbsp chili powder
- 2 tsp ground cumin
- salt & pepper to taste
Dairy and Thickening Agents
- 4 tbsp butter
- 1/4 cup flour
- 3/4 cup half & half
- 2 cups shredded Mexican blend cheese
Liquids
- 2 1/2 cups chicken broth
Instructions
- Sauté Apples and Onion: Heat olive oil in a Dutch oven or large pot over medium heat. Add the chopped apples and diced onion, stirring occasionally. Sprinkle in chili powder and ground cumin, stirring to combine. Cook for 6-8 minutes until the apples and onions become soft. Transfer this mixture to a plate and set aside.
- Make a Roux: Reduce the heat to medium-low. Melt the butter in the same pot then whisk in the flour. Cook the mixture for about 60 seconds to remove the raw flour taste, stirring constantly to prevent burning.
- Add Liquids: Gradually whisk in the chicken broth a little at a time until the mixture is smooth and cohesive. Then whisk in the half & half. Continue to simmer and whisk occasionally for 3-5 minutes, until the sauce thickens.
- Combine Ingredients: Add the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture back into the pot. Stir well to combine all ingredients evenly.
- Adjust Thickness and Add Cheese: Check the consistency of the chili. If it’s too thick, add a little more chicken broth to thin it slightly. Stir in the shredded Mexican blend cheese until it melts thoroughly. Season with salt and pepper to taste.
- Serve: Serve hot, garnished with your favorite chili toppings such as sour cream, extra cheese, or fresh herbs if desired.
Notes
- This chili is mild in heat; for a spicier version, add a diced jalapeño with the apples and onions.
- The chili is intentionally thick—add extra broth only if you prefer a thinner consistency.
- Avoid using low-fat dairy, as it may prevent the chili from thickening properly and affect creaminess.
