White Cheddar Apple Chicken Chili: A Cozy Fall Dinner You’ll Love
White cheddar & apple chicken chili is a sweet and savory twist on a Southern classic. With tender chicken, creamy beans, melted cheese, and apples for a touch of fall flavor, this hearty chili is a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dinner, Entree, Main Course, Soup
- Method: Stovetop
- Cuisine: American
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 and 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
1. In a Dutch oven or large pot, heat olive oil over medium heat. Add apples and onion, stir in chili powder and cumin, and cook 6–8 minutes until softened. Transfer to a plate and set aside.
2. Reduce heat to medium-low. Melt butter in the pot, then whisk in flour. Cook for 60 seconds to remove raw flour taste.
3. Gradually whisk in chicken broth, a little at a time, until smooth. Whisk in half & half. Simmer 3–5 minutes until thickened.
4. Stir in the chicken, beans, and reserved apple/onion mixture until combined.
5. If too thick, add extra broth. Otherwise, stir in cheese until melted. Season with salt and pepper.
6. Serve hot with your favorite toppings.
Notes
This chili is naturally mild; add a diced jalapeño if you prefer more heat.
Use full-fat dairy for the best texture; low-fat options may prevent thickening.
The chili is meant to be thick but can be thinned with additional broth if desired.
Find it online: https://cookingwithramsay.com/white-cheddar-apple-chicken-chili/