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White Cheddar & Apple Chicken Chili Recipe

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

5 from 6 reviews

This hearty White Cheddar & Apple Chicken Chili combines tender rotisserie chicken, sweet apples, and creamy white cheddar cheese for a unique and comforting twist on traditional chili. The apples add a subtle sweetness that balances the smoky chili powder and cumin, while cannellini beans provide a creamy texture. Perfect for a cozy dinner, this chili is rich, flavorful, and easy to make.

Ingredients

Scale

Protein & Dairy

  • 2 cups chopped rotisserie chicken
  • 3/4 cup half & half
  • 2 cups shredded Mexican blend cheese
  • 4 tbsp butter

Produce

  • 2 apples (peeled and roughly chopped)
  • 1 white onion (peeled and roughly diced)

Pantry Items

  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1/4 cup flour
  • 2 15 oz cans cannellini beans (drained)
  • 2 1/2 cups chicken broth
  • Salt & pepper to taste

Instructions

  1. Sauté Apples and Onion: In a Dutch oven or large pot, heat olive oil over medium heat. Add the peeled and chopped apples and diced onion, stirring frequently. Sprinkle in the chili powder and ground cumin, mixing well to combine. Cook for 6-8 minutes until apples and onions are softened, then transfer the mixture to a plate and set aside.
  2. Make the Roux: Reduce heat to medium-low. Melt the butter in the same pot, then whisk in the flour. Cook the flour and butter mixture for about 60 seconds to remove the raw flour taste, stirring constantly.
  3. Add Liquids: Slowly whisk in the chicken broth a little at a time, ensuring the mixture stays smooth and comes together without lumps. Next, whisk in the half & half. Continue simmering while whisking occasionally for 3-5 minutes until the mixture thickens.
  4. Combine Ingredients: Stir in the cooked chicken, drained cannellini beans, and the reserved apple and onion mixture until everything is well combined.
  5. Adjust Thickness & Add Cheese: If the chili is too thick, add a splash more chicken broth to reach desired consistency. Stir in the shredded Mexican blend cheese until melted and incorporated. The chili is intended to be thick and creamy.
  6. Serve: Ladle the chili into bowls and serve immediately. Add your favorite chili toppings such as sour cream, cilantro, or chopped green onions if desired.

Notes

  • Use peeled apples to avoid a waxy or bitter skin taste.
  • Mexican blend cheese typically includes mozzarella, cheddar, Monterey Jack, and queso quesadilla cheeses for a balanced melt and flavor.
  • Rotisserie chicken adds convenience, but leftover roasted chicken works well too.
  • Adjust chili powder and cumin amounts to your spice preference.
  • For a dairy-free version, substitute half & half and cheese with plant-based alternatives.
  • Adding toppings like jalapeños or avocado can enhance texture and flavor.

Nutrition

Keywords: white cheddar chicken chili, apple chicken chili, creamy chicken chili, rotisserie chicken chili, fall chili recipe

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