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–+ servings
White Cheddar Apple Chicken Chili

Savory White Cheddar Apple Chicken Chili for Cozy Nights

A delightful White Cheddar Apple Chicken Chili that combines sweet and savory flavors, perfect for cozy autumn nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 cups chopped rotisserie chicken Use any pre-cooked chicken to save time.
  • 2 tablespoons olive oil Substitute with vegetable oil if needed.
  • 2 teaspoons chili powder Adjust quantity for desired heat level.
  • 1 teaspoon ground cumin Can be replaced with taco seasoning.
  • 1 medium white onion Yellow onions can be used as a substitute.
  • 2 cups apples (e.g., Braeburn or Granny Smith) Avoid softer varieties.
For the Roux & Liquid
  • 2 tablespoons butter Margarine can be used for a non-dairy option.
  • 1/4 cup flour Use gluten-free flour for a gluten-free version.
  • 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
  • 1 cup half & half Substitute with heavy cream or whole milk.
For the Heartiness
  • 1 can (15 oz) cannellini beans Any white bean can be swapped in.
  • 1 cup shredded Mexican blend cheese Feel free to replace with cheddar.
  • to taste salt & pepper Essential seasonings to enhance flavor.

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 chopped apple and 1 diced white onion. Stir in 2 teaspoons of chili powder and 1 teaspoon of ground cumin. Cook for 6-8 minutes until tender.
  2. Transfer the apple and onion mixture to a plate and set aside.
  3. In the same Dutch oven, melt 2 tablespoons of butter over medium-low heat. Whisk in 1/4 cup of flour, stirring for about 1 minute to form a roux.
  4. Gradually whisk in 4 cups of chicken broth and 1 cup of half & half into the roux. Simmer for 3-5 minutes until the mixture thickens.
  5. Add 2 cups of chopped rotisserie chicken, the reserved apple and onion mixture, and 1 can of drained cannellini beans. Stir well and let it simmer for another 5 minutes.
  6. Reduce the heat to low, then stir in 1 cup of shredded Mexican blend cheese until melted. Adjust consistency with extra chicken broth if needed.
  7. Ladle the chili into bowls and serve with toppings such as fresh herbs or cornbread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 29gProtein: 18gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This White Cheddar Apple Chicken Chili tastes even better the next day, so consider making a full batch to enjoy later.

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