White Cheddar & Apple Chicken Chili Recipe
Introduction
This White Cheddar & Apple Chicken Chili is a comforting and unique twist on traditional chili. Combining tender rotisserie chicken, sweet apples, and creamy white cheddar, it offers a rich and flavorful meal perfect for cozy nights.
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 and pepper to taste
Instructions
- Step 1: Heat olive oil in a Dutch oven or large pot over medium heat. Add the chopped apples and diced onion, then stir in the chili powder and cumin. Cook for 6-8 minutes, stirring occasionally, until the apples and onions are soft. Transfer this mixture to a plate and set aside.
- Step 2: Reduce the heat to medium-low. Melt the butter in the same pot, then whisk in the flour. Cook for about 60 seconds to remove the raw flour taste.
- 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. Simmer, stirring occasionally, until the mixture thickens, about 3-5 minutes.
- Step 4: Stir in the chopped rotisserie chicken, drained cannellini beans, and the apple and onion mixture until everything is evenly combined.
- Step 5: If the chili is too thick, add a bit more broth to reach your desired consistency. Otherwise, stir in the shredded cheese until it melts completely. Season with salt and pepper to taste.
- Step 6: Serve the chili warm with your favorite toppings.
Tips & Variations
- Use granny smith apples for a tart contrast or sweeter varieties like Fuji for a milder apple flavor.
- Substitute half & half with whole milk for a lighter version, though the chili will be less creamy.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- For a spicier chili, add a diced jalapeño with the apples and onions.
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, stirring occasionally to maintain creaminess. You can also freeze the chili for up to 2 months; thaw overnight in the fridge before reheating.
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 before adding them. Rotisserie chicken is convenient and adds extra flavor, but fresh chicken works well too.
What can I use instead of cannellini beans?
Great substitutes include navy beans, great northern beans, or even white kidney beans. You can also try pinto or black beans for a different taste and texture.
PrintWhite Cheddar & Apple Chicken Chili Recipe
This comforting and flavorful White Cheddar & Apple Chicken Chili combines tender rotisserie chicken, sweet apples, and creamy white cheddar cheese for a unique twist on classic chili. The blend of chili powder and cumin adds warmth and depth, while cannellini beans provide hearty texture. Finished with a creamy roux base and a touch of half & half, this chili is thick, rich, and perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Beans
- 2 cups chopped rotisserie chicken
- 2 (15 oz) cans cannellini beans, drained
Produce
- 2 apples, peeled and roughly chopped
- 1 white onion, peeled and roughly diced
Spices and Seasonings
- 2 tbsp chili powder
- 2 tsp ground cumin
- Salt & pepper to taste
Dairy
- 4 tbsp butter
- 3/4 cup half & half
- 2 cups shredded Mexican blend cheese
Pantry
- 2 tbsp olive oil
- 1/4 cup flour
- 2 1/2 cups chicken broth
Instructions
- Sauté Apples and Onions: Heat the olive oil in a dutch oven or large pot over medium heat. When hot, add the chopped apples and diced onions. Stir well to combine, then sprinkle in the chili powder and ground cumin. Cook, stirring occasionally, for 6 to 8 minutes or until the apples and onions soften. Transfer this mixture to a plate and set aside temporarily.
- Make the Roux Base: Lower the heat to medium-low. Add the butter to the pot and allow it to melt. Once melted, whisk in the flour and cook for about 60 seconds, stirring constantly to cook out the raw flour taste and form a smooth roux.
- Add Broth and Dairy: Gradually whisk in the chicken broth, adding a little at a time until the mixture is smooth and cohesive. Next, whisk in the half & half. Continue to simmer the liquid base, whisking occasionally, until the mixture thickens, roughly 3 to 5 minutes.
- Combine Main Ingredients: Stir the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture into the pot until everything is evenly incorporated.
- Finish and Adjust Consistency: If the chili is too thick, thin it out by adding a bit more chicken broth. Otherwise, stir in the shredded Mexican blend cheese until melted and fully combined. Season to taste with salt and pepper. The chili should have a thick, creamy consistency.
- Serve: Ladle the chili into bowls and add your favorite toppings such as sour cream, additional cheese, or chopped fresh herbs. Enjoy warm.
Notes
- This chili is purposely thick; if you prefer a thinner consistency, add extra chicken broth gradually.
- Use rotisserie chicken for convenience, or cook and shred your own chicken breasts.
- You can substitute the Mexican blend cheese with sharp white cheddar for a stronger cheese flavor.
- For additional heat, consider adding diced jalapeños or a pinch of cayenne pepper when cooking the apples and onions.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop.
Keywords: white cheddar chicken chili, apple chicken chili, creamy chicken chili, rotisserie chicken recipe, chili with beans, unique chili recipe
