Name: White Cheddar Apple Chicken Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 & half; 2 (15 oz) cans cannellini beans, drained; 2 cups shredded Mexican blend cheese; Salt & pepper to taste

Description

White Cheddar Apple Chicken Chili is a comforting and unique twist on traditional chili, combining tender rotisserie chicken, sweet apples, creamy white cheddar, and cannellini beans. This creamy, mildly spiced chili melds smoky chili powder and cumin with the natural sweetness of apples and the richness of half & half, creating a thick, hearty dish perfect for cozy dinners.

Ingredients

Main 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 & half
2 (15 oz) cans cannellini beans, drained
2 cups shredded Mexican blend cheese
Salt & pepper to taste

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Instructions

Sauté Apples and Onions: Heat olive oil in a dutch oven or large pot over medium heat. Add chopped apples and diced onion, stirring to combine. Sprinkle in chili powder and cumin and cook, stirring occasionally, for 6-8 minutes or until the apples and onions soften. Remove and set aside on a plate.
Melt Butter and Make Roux: Reduce heat to medium-low. Melt butter in the same pot, then whisk in flour. Cook for 60 seconds, whisking continuously, to eliminate the raw flour taste.
Add Broth and Half & Half: Slowly whisk in chicken broth, a little at a time, until the mixture comes together smoothly. Then whisk in the half & half. Let it simmer for 3-5 minutes, whisking occasionally, until the mixture thickens.
Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the apple and onion mixture until evenly distributed.
Adjust Thickness and Add Cheese: If the chili is too thick, add extra broth to reach desired consistency. Then stir in the shredded Mexican blend cheese until fully melted and incorporated. Season with salt and pepper to taste.
Serve: Serve hot with your favorite toppings, such as additional cheese, sour cream, or fresh herbs if desired.

Notes

This chili is mild; add diced jalapeno for increased spiciness.
For a thicker chili, limit additional broth; the chili is intended to be quite thick.
Avoid low-fat dairy products as they may prevent proper thickening.