Cozy Up with White Cheddar Apple Chicken Chili This Fall

Enjoy a delightful twist on classic chili with White Cheddar Apple Chicken Chili, perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with avocado oil for a lighter touch.
1 cup Chopped Rotisserie Chicken Use leftover chicken for an easy meal.
1 medium White Onion Can be swapped with yellow onion for a milder profile.
2 medium Firm Apples (e.g., Braeburn or Granny Smith) Avoid soft varieties to maintain structure.

For the Seasoning

1 tablespoon Chili Powder Substitute with smoked paprika for a deeper flavor.
1 teaspoon Ground Cumin Use curry powder for a unique twist.
to taste Salt Try using garlic salt for an added flavor boost.
to taste Pepper

For the Creamy Texture

2 tablespoons Butter For a lighter option, replace with extra olive oil.
2 tablespoons Flour Cornstarch works as a gluten-free alternative.
4 cups Chicken Broth Swap with vegetable broth for a vegetarian option.
1 cup Half & Half Use whole milk or coconut milk for a lighter dairy-free choice.

For the Final Touch

1 can Cannellini Beans Drain before use or swap with black beans for variety.
1 cup Shredded Mexican Blend Cheese Experiment with cheddar or pepper jack depending on your preferred heat level.

Equipment

Dutch oven

Method

Step‑by‑Step Instructions for White Cheddar Apple Chicken Chili

In a Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped firm apple and 1 white onion, stirring in 1 tablespoon of chili powder and 1 teaspoon of ground cumin. Sauté for 6-8 minutes until tender and translucent. Transfer this mixture to a plate.
Lower the heat slightly and return the Dutch oven to the stove. Melt 2 tablespoons of butter until bubbly. Whisk in 2 tablespoons of flour for about 1 minute to form a roux.
Gradually whisk in 4 cups of chicken broth and 1 cup of half & half. Mix until thickened, about 3-5 minutes, avoiding boiling.
Stir in the sautéed apple and onion mixture, 3 cups of chopped rotisserie chicken, and 1 can of drained cannellini beans. Adjust thickness with more chicken broth if needed.
Sprinkle in 1 cup of shredded Mexican blend cheese and stir until melted. Season with salt and pepper to taste.
Ladle into bowls, garnished with chopped green onions or additional cheese. Pair with cornbread or tortilla chips.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

Always taste and adjust seasonings for balanced flavors. Opt for firm apple varieties to maintain texture and use high-quality broth for better flavor.

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