Name: 35-Minute White Cheddar Apple Chicken Chili Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup white cheddar cheese, shredded; 1 apple, diced; 1 can white beans, drained (about 15 oz); 1 cup chicken broth; 1 onion, chopped; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp oil (for cooking onions)

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Introduction

This 35-Minute White Cheddar Apple Chicken Chili is a comforting twist on classic chili, combining tender chicken, crisp apples, and creamy white cheddar. It’s a warm, flavorful dish perfect for a cozy dinner that’s ready in no time.

Two white bowls filled with creamy beige bean soup, topped with melted white shredded cheese, green chopped cilantro, a dollop of sour cream, and light yellow crispy tortilla strips. Each bowl has a silver spoon resting on the side, and the soup shows bits of beans and small chunks of vegetables beneath the toppings. The bowls are placed on a white marbled surface with some cilantro sprigs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
1 cup white cheddar cheese, shredded
1 apple, diced
1 can white beans, drained
1 cup chicken broth
1 onion, chopped
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Heat a tablespoon of oil in a pot over medium heat.
Step 2: Add the chopped onions and cook until they are softened, about 5 minutes.
Step 3: Stir in the diced apple, shredded chicken, drained white beans, chili powder, cumin, garlic powder, salt, and black pepper.
Step 4: Pour in the chicken broth and bring the mixture to a simmer. Let it cook gently for 20 minutes to allow the flavors to meld.
Step 5: Stir in the shredded white cheddar cheese until it melts smoothly into the chili.
Step 6: Serve the chili hot, with optional toppings like extra cheese, sour cream, or fresh herbs if desired.

Tips & Variations

Use a tart apple like Granny Smith for a nice balance of sweetness and acidity.
Swap chicken broth for vegetable broth to make it pescatarian-friendly; add extra beans for protein.
Add a pinch of cayenne pepper if you prefer a spicier chili.
Leftover chili tastes great topped with chopped green onions or a squeeze of fresh lime juice.

Storage

Store the chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain a creamy texture. This chili also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy light brown soup containing chunks of vegetables and beans, topped with shredded white cheese, a dollop of white sour cream sprinkled with black pepper, thin crispy yellow tortilla strips, and small green herb pieces scattered on top, with a spoon resting inside the bowl on a white marbled surface, another similar bowl blurred in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked?

Yes, but you will need to cook it fully in the chili. Add raw chicken pieces when you add the broth and simmer until cooked through, about 25–30 minutes.

What kind of cheese works best in this chili?

White cheddar provides a sharp, creamy flavor that complements the apples and spices well. You can substitute with Monterey Jack or mozzarella for a milder taste.