Description
White Cheddar & Apple Chicken Chili is a cozy sweet and savory fall meal made with tender rotisserie chicken, apples, cannellini beans, warm spices, and melted cheese in a thick, creamy broth. It is an easy, comforting dinner with a delicious balance of flavors.
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-and-half
- 2 (15 oz) cans cannellini beans, drained
- 2 cups shredded Mexican blend cheese
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the apples and onion, then stir in the chili powder and cumin. Cook for 6–8 minutes, stirring occasionally, until the apples and onions soften. Transfer the mixture to a plate and set aside.
- Reduce the heat to medium-low. Melt the butter in the same pot, then whisk in the flour. Cook for about 60 seconds to remove the raw flour taste.
- Gradually whisk in the chicken broth, adding a little at a time until smooth. Whisk in the half-and-half. Simmer for 3–5 minutes, stirring occasionally, until thickened.
- Stir in the chopped chicken, drained cannellini beans, and reserved apple and onion mixture until evenly combined.
- If the chili is too thick, add a little extra chicken broth to thin it. Stir in the shredded cheese until melted. The chili should remain thick and creamy.
- Serve warm with your favorite toppings.
Notes
- This chili is mild. For extra heat, add a diced jalapeño.
- Add a little extra chicken broth before adding the cheese if the chili is too thick.
- Use regular half-and-half and butter rather than lower-fat dairy products to help the chili thicken properly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Entree, Main Course, Soup
- Method: Stovetop
- Cuisine: American