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–+ servings
White Cheddar Apple Chicken Chili

Cozy Up with White Cheddar Apple Chicken Chili Tonight

White Cheddar Apple Chicken Chili is a heartwarming dish that combines savory and sweet flavors for a perfect fall dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can replace with canola or vegetable oil
  • 2 Chopped Apples firm varieties like Braeburn or Granny Smith preferred
  • 1 Diced White Onion yellow or red onion as alternatives
  • Chopped Rotisserie Chicken provides protein and convenience; can be substituted with shredded turkey or a plant-based alternative
For the Seasoning
  • 1 tablespoon Chili Powder adjust for desired spice level
  • 1 teaspoon Ground Cumin omit for a milder taste
For Thickening
  • 2 tablespoons Butter use margarine as a substitute if needed
  • 2 tablespoons Flour cornstarch or gluten-free flour blend can be used for gluten-free option
For the Broth
  • 4 cups Chicken Broth vegetable broth can be used for a vegetarian option
  • 1 cup Half & Half substitute with heavy cream or full-fat coconut milk for dairy-free option
For Heartiness
  • 1 can Drained Cannellini Beans can replace with any white bean or omit for a lower-carb version
For the Creamy Finish
  • 1 cup Shredded Mexican Blend Cheese swap with cheddar or Monterey Jack cheese

Equipment

  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large Dutch oven over medium heat. Add the chopped apples and diced white onion, and sauté for about 6-8 minutes until softened.
  2. Add the chili powder and ground cumin to the apple and onion mixture, stirring well and cooking for an additional 1-2 minutes.
  3. Melt the butter in the Dutch oven, then gradually whisk in the flour and cook until bubbly and light golden, about 60 seconds.
  4. Pour in the chicken broth gradually while whisking, then add half & half and let it simmer for about 3-5 minutes.
  5. Return the apple and onion mix to the pot along with the chopped rotisserie chicken and drained cannellini beans, stirring to combine.
  6. Fold in the shredded Mexican blend cheese until melted and creamy. Adjust consistency with additional broth if needed.
  7. Ladle into bowls and top with your favorite garnishes such as fresh herbs or sour cream. Serve hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze portions for up to 3 months.

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