White Cheddar & Apple Chicken Chili Recipe
This White Cheddar & Apple Chicken Chili combines tender rotisserie chicken with sweet apples, creamy white cheddar, and a blend of spices for a unique and hearty twist on classic chili. Cooked on the stovetop, this comforting dish features a creamy texture from a roux-based sauce enriched with half & half and melted cheese, balanced by the sweetness of apples and the earthiness of beans. Perfect for cozy dinners, it is easy to prepare and delivers layers of flavor with every spoonful.
- 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
Chicken & Protein
- 2 cups chopped rotisserie chicken
- 2 15 oz cans cannellini beans (drained)
Produce
- 2 apples (peeled and roughly chopped)
- 1 white onion (peeled & roughly diced)
Spices & Oils
- 2 tbsp olive oil
- 2 tbsp chili powder
- 2 tsp ground cumin
- salt & pepper (to taste)
Dairy & Liquids
- 4 tbsp butter
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 3/4 cup half & half
- 2 cups shredded Mexican blend cheese
Instructions
- Sauté apples and onions: Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Once hot, add the peeled and chopped apples along with the diced white onion. Stir well. Sprinkle in 2 tablespoons of chili powder and 2 teaspoons of ground cumin, stirring to coat the fruit and vegetables evenly. Cook for 6-8 minutes, stirring occasionally, until the apples and onions are softened. Remove the mixture from the pot and set it aside on a plate.
- Make the roux: Lower the heat to medium-low and add 4 tablespoons of butter to the same pot. Allow it to melt completely, then whisk in 1/4 cup of flour. Cook this mixture for about 60 seconds, stirring constantly to eliminate the raw flour taste and to form a smooth paste.
- Add liquids and thicken: Gradually whisk in the 2 1/2 cups of chicken broth a little at a time, ensuring the mixture remains smooth as it comes together. Once combined, whisk in 3/4 cup of half & half. Keep the chili simmering and stir occasionally for 3-5 minutes until the sauce thickens into a creamy consistency.
- Combine chili components: Return the sautéed apple and onion mixture to the pot along with the 2 cups of chopped rotisserie chicken and the drained cannellini beans. Stir thoroughly to distribute all ingredients evenly throughout the chili.
- Adjust consistency and add cheese: If the chili appears too thick at this stage, add a splash of extra chicken broth to thin it out slightly. Otherwise, stir in 2 cups of shredded Mexican blend cheese until it melts fully into the chili, creating a rich and creamy texture. The chili is intended to be on the thicker side.
- Serve: Ladle the chili into serving bowls and top with your favorite chili toppings such as sour cream, green onions, or additional cheese if desired. Enjoy this savory and comforting dish hot.
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can substitute with cooked shredded chicken breast or thighs.
- Peeling and chopping apples adds sweetness and texture; Granny Smith or another tart apple variety works best.
- If thicker chili is preferred, add less broth; for thinner chili, add broth gradually to reach desired consistency.
- For a dairy-free option, substitute half & half and cheese with plant-based alternatives, but this will slightly alter flavor and texture.
- Serve with toppings like sour cream, chopped cilantro, or jalapeños for enhanced flavor.
Keywords: chicken chili, white cheddar chili, apple chicken chili, creamy chili recipe, stovetop chili, easy chili, rotisserie chicken recipe
