White 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
Scale
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
