White Cheddar Apple Chicken Chili
White cheddar apple chicken chili is a sweet and savory fall variation on a Southern classic. This variation of chicken chili will be a seasonal favorite on your dinner menu!
Have you ever had a savory apple dish before?
Most people tend to think of sweet apple dishes like apple pie or apple butter.
But you can use apples in any savory dish.
Like in this white cheddar apple chicken chili.
The apples cook to the consistency of soft potatoes and pick up the flavors of the chili so well.
And they add a subtle sweetness that is a nice background compliment to all the spice of the chili.
You won’t know the apples are there but they are definitely an added source of flavor in this quick chili.
Ingredients
To make this you’ll need:
- Chicken– Make your life easier by chopping up rotisserie chicken. It cuts the cook and prep time down!
- Olive oil
- Spices– Chili powder, cumin, salt, and pepper
- Apples– Peeled and roughly chopped
- Onion– Peeled, chopped, white onion
- Roux ingredients– Butter and flour to thicken up the chili
- Chicken broth– You can use low sodium to better control the saltiness
- Half and half– Don’t use a lower fat dairy. You want the richness from the half and half.
- Beans– Canned cannellini beans. While you could use other beans, cannellini beans will keep this chili white and have a really buttery texture/
- Cheese– Shredded Mexican blend
How to Make
This cheddar apple chicken chili is pretty quick and easy to make so you can enjoy it any time.
Just heat the olive oil in a dutch oven over medium heat.
When the oil’s hot and shimmery, stir in the apples, onion, chili powder and cumin.
Cook, stirring occasionally, for 6-8 minutes, or until the apples and onions are soft.
Once the apples and onions are soft, transfer them to a plate, and set them aside.
Then, turn the heat down to medium low.
Melt the butter in the pot, then whisk in the flour.
Let the mixture cook for 60 seconds so the mixture forms a pastey consistency and the flour taste cooks out.
Whisk in the broth a little bit at a time until the mixture comes together.
Then whisk in the milk.
Let everything keep simmering, whisking occasionally, until the mixture’s thickened.
At this point, stir in the chicken, the apple/onion mixture, and the cannellini beans.
Then stir in the cheese until melted.
Serve with your favorite toppings!
Topping Ideas
You can top this cheddar apple chicken chili with any of your favorite chili toppings like:
- extra cheese
- sour cream
- fresh cilantro
- tortilla chips
You could also add some freshly chopped apples to garnish!
Storing Leftovers
Store leftovers in an air tight container in the fridge for up to 4 days.
The chili will thicken as it sits in the fridge.
Because of this, you may want to stir a little extra chicken broth in when you reheat the soup either in the microwave or on the stove.
What kind of apples should I use?
Use any kind of firm apple you like.
I used Braeburn initially but you could use something like Granny Smith instead.
Just don’t choose a softer apple because they will get to soft when you cook this.
Tips and Tricks
- This chili is on the mild side. If you want it spicier, you could add a diced jalapeno.
- When you stir the chili before adding the cheese, you can add more broth if you find the chili too thick. Do keep in mind though that this chili is supposed to be very thick.
- Don’t use lower fat dairy. If you do, the chili might not thicken properly.
Other Chili Recipes
This cheddar apple chicken chili is a delicious seasonal variation of white chicken chili.
Make it and enjoy!
Looking for other chili recipes?
Try these:
If you’ve tried this CHEDDAR APPLE CHICKEN CHILI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
White Cheddar & Apple Chicken Chili
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 & 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 & pepper to taste
Instructions
- To a dutch oven, or other large pot, add the olive oil and heat over medium heat. When the oil’s hot, add the apples and onion. Stir. Add in the chili powder and cumin, stirring to combine. Cook, stirring occasionally, 6-8 minutes, or until the apples and onions are soft. Transfer them to a plate, and set aside.2 tbsp olive oil, 2 tbsp chili powder, 2 apples, 1 white onion, 2 tsp ground cumin
- Reduce the heat to medium low. Melt the butter in the pot, then whisk in the flour. Let cook for 60 seconds, to let the flour taste cook out.4 tbsp butter, 1/4 cup flour
- Add in the broth, whisking in a bit at a time, until the mixture comes back together. Then whisk in the milk. Continue simmering, whisking occasionally, until the mixture’s thickened- about 3-5 minutes.2 1/2 cups chicken broth, 3/4 cup half & half
- Stir in the chicken, beans, and apple/onion mixture until evenly combined.2 cups chopped rotisserie chicken, 2 15 oz cans cannellini beans
- Stir the chili, if too thick- add a little extra broth to thin it out, otherwise, stir in the cheese until melted. This chili is meant to be on the thicker side.2 cups shredded Mexican blend cheese, salt & pepper
- Serve with your favorite toppings!
Notes
- This chili is on the mild side. If you want it spicier, you could add a diced jalapeno.
- When you stir the chili before adding the cheese, you can add more broth if you find the chili too thick. Do keep in mind though that this chili is supposed to be very thick.
- Don’t use lower fat dairy. If you do, the chili might not thicken properly.
Nutrition
recipe adapted from Little Broken
This is my kind of meal – it looks so flavorful and perfect for a chilly autumn evening!
I love trying different kind of chili and this looks delicious! I can see this gracing one of our game day get togethers soon!
I am a vegetarian, can I leave out the chicken or substitute it with fake chicken meat?
Barbara
You can omit the chicken or use your favorite vegetarian substitute for chicken :)
I thought this was pretty delicious! Thanks for sharing it. I wasn’t clear on whether or not to drain the beans, but I did anyway to reduce sodium. I added some minced garlic in with the onion mixture during that final minute. I like chili served over rice so I didn’t make mine as thick—just added extra broth. And also a pinch of red pepper flakes! Mmmmmm:) Will keep on rotation.
Sorry for the confusion, yes the beans are meant to be strained before adding them to the chili. I’ve updated the recipe card to reflect that. That’s funny you mention chili over rice because my best friend insists that’s how it should be enjoyed and I thought she was the only one! Hopefully you’ll find other recipes on here to enjoy too :)