Description

This White Cheddar & Apple Chicken Chili is a unique twist on classic chili, combining tender rotisserie chicken, sweet apples, and creamy white cheddar cheese for a flavorful and comforting dish. Cooked on the stovetop in a dutch oven or large pot, this chili balances savory spices with a hint of sweetness and creamy texture, making it perfect for a family meal or gathering.

Ingredients

Chicken and Vegetables

2 cups chopped rotisserie chicken
2 tbsp olive oil
2 apples (peeled and roughly chopped)
1 white onion (peeled and roughly diced)

Spices and Seasonings

2 tbsp chili powder
2 tsp ground cumin
salt & pepper (to taste)

Base and Thickener

4 tbsp butter
1/4 cup flour
2 1/2 cups chicken broth
3/4 cup half & half

Beans and Cheese

2 15 oz cans cannellini beans (drained)
2 cups shredded Mexican blend cheese

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Instructions

Sauté Apples and Onion: Heat the olive oil in a dutch oven or large pot over medium heat. Once hot, add the chopped apples and diced onion. Stir in the chili powder and cumin to coat the ingredients evenly. Cook for 6-8 minutes, stirring occasionally, until the apples and onions soften. Remove from the pot and set aside on a plate.
Make the Roux: Lower the heat to medium low and melt the butter in the same pot. Whisk in the flour and let it cook for about 60 seconds to eliminate the raw flour taste.
Add Broth and Half & Half: Gradually whisk in the chicken broth a bit at a time, bringing the mixture back together smoothly. Then whisk in the half & half. Simmer the mixture while whisking occasionally until it thickens, about 3-5 minutes.
Add Chicken, Beans, and Apple-Onion Mix: Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture until everything is evenly combined.
Adjust Thickness and Add Cheese: If the chili is too thick, thin it out with a little extra broth. Otherwise, stir in the shredded Mexican blend cheese until it melts fully into the chili, resulting in a thick and creamy texture.
Serve: Serve the chili hot with your favorite toppings such as sour cream, green onions, or extra shredded cheese.

Notes

Using rotisserie chicken adds convenience and rich flavor, but leftover cooked chicken works well too.
Peeling the apples helps them blend better into the chili texture.
Mexican blend cheese provides a good melt and flavor; white cheddar alone can also be used for a sharper taste.
If the chili becomes too thick as it cools, thin it out with extra chicken broth when reheating.
Adjust the chili powder and cumin to your spice preference for a milder or spicier chili.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American