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–+ servings
White Cheddar Apple Chicken Chili

White Cheddar Apple Chicken Chili: A Cozy Fall Favorite

Experience the unique blend of sweet apples and savory spices in this White Cheddar Apple Chicken Chili, a warm fall favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 tablespoons Olive Oil or canola/avocado oil
  • 1 medium Chopped Rotisserie Chicken substitute with shredded cooked turkey or a vegetarian option
  • 1 tablespoon Chili Powder or cayenne/smoked paprika for different spice levels
  • 1 teaspoon Ground Cumin omit for milder flavor or replace with coriander
  • 2 medium Apples (peeled, roughly chopped) use firm varieties like Granny Smith or Braeburn
  • 1 medium White Onion (peeled & roughly diced) yellow or red onion can be substituted
  • 2 tablespoons Butter or vegan butter for dairy-free version
  • 2 tablespoons Flour substitute with cornstarch or gluten-free flour
  • 4 cups Chicken Broth or vegetable broth for vegetarian version
  • 1 cup Half & Half or heavy cream/dairy-free milk
  • 1 can Cannellini Beans (drained) use white kidney beans or omit for lower carb
  • 1 cup Shredded Mexican Blend Cheese or cheddar/non-dairy cheese alternative

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 2 chopped apples and 1 diced white onion, sautéing until softened and fragrant—about 6 to 8 minutes.
  2. Transfer the apple-onion mixture to a plate and reduce heat to medium-low. Melt 2 tablespoons of butter in the same pot, whisking in 2 tablespoons of flour for about 60 seconds.
  3. Gradually pour in 4 cups of chicken broth and 1 cup of half & half while whisking continuously. Maintain medium heat and allow the mixture to thicken for about 3 to 5 minutes.
  4. Stir in the shredded rotisserie chicken, the sautéed apple-onion mixture, and the drained cannellini beans. Mix thoroughly and let simmer for about 10 minutes.
  5. If needed, add more chicken broth to adjust the thickness of the chili. Taste and adjust spices as desired.
  6. Finally, stir in 1 cup of shredded Mexican blend cheese until melted and integrated into the chili.
  7. Ladle the chili into bowls and garnish with your favorite toppings. Serve hot with crusty bread or tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This chili actually tastes better the next day, so consider making a big batch and letting the flavors mingle for even more deliciousness.

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