White Cheddar Apple Chicken Chili for Cozy Fall Nights

This White Cheddar Apple Chicken Chili blends savory chicken, sweet apples, and creamy cheese for a perfect fall dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chili Base

2 tablespoons Olive Oil Can be swapped with vegetable oil
1 cup Chopped Rotisserie Chicken Any cooked chicken works as a substitute
1 teaspoon Chili Powder Adjust to your spice preference
1/2 teaspoon Ground Cumin Coriander can also be used for a twist
1 medium White Onion (Peeled & Diced) Yellow onion is a fine alternative

For the Apple Twist

2 medium Apples (Peeled and Chopped) Firm varieties like Braeburn or Granny Smith

For Thickening and Creaminess

2 tablespoons Butter Margarine can serve as a substitute
2 tablespoons Flour Use gluten-free flour for a gluten-free dish
4 cups Chicken Broth Vegetable broth can replace it for a vegetarian version
1 cup Half & Half Consider heavy cream or whole milk as substitutes

For Added Creaminess

1 can Cannellini Beans (Drained) Any white bean can be swapped in for variety
1-2 cups Shredded Mexican Blend Cheese Cheddar or pepper jack can make delightful variations

For Flavor Enhancement

to taste Salt
to taste Pepper

Equipment

Dutch oven

Method

Step‑by‑Step Instructions

Heat 2 tablespoons of olive oil over medium heat. Add the chopped apples and diced white onion. Sprinkle with 1 teaspoon of chili powder and 1/2 teaspoon of ground cumin. Sauté for 6-8 minutes until onions are translucent and apples are tender.
Carefully remove the apple-onion mixture from the pot and set aside on a plate. Lower heat to medium-low.
Add 2 tablespoons of butter to the Dutch oven and let it melt. Whisk in 2 tablespoons of flour, cooking for about 1 minute until bubbly and golden.
Gradually pour in 4 cups of chicken broth while whisking to avoid lumps. Stir in 1 cup of half & half and keep whisking for 3-5 minutes until mixture thickens.
Return the cooked chicken, reserved apple-onion mixture, and 1 can of drained cannellini beans back into the pot. Stir well and let simmer on low heat for about 5 minutes.
Check consistency; add an extra splash of broth if too thick. Gradually stir in 1-2 cups of shredded Mexican blend cheese.
Ladle the chili into bowls and top with your favorites like fresh cilantro or additional cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Store in an airtight container for up to 4 days. Thicken with broth when reheating if needed.

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