Print

Easy Creamy White Cheddar Apple Chicken Chili

white cheddar apple chicken chili - featured image
Print Recipe

A cozy fall chili made with tender chicken, sweet-tart apples, white beans, and a velvety white cheddar broth. Ready in about 45 minutes, this one-pot meal is perfect for busy weeknights and fall gatherings.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
  • 2 medium apples (1 Honeycrisp and 1 Granny Smith), peeled and diced into ½-inch cubes
  • 2 cans (15 ounces each) cannellini or Great Northern beans, drained and rinsed
  • 3 cups low-sodium chicken stock
  • ½ cup heavy cream
  • 1 ½ cups freshly grated sharp white cheddar cheese
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • Optional garnishes: extra shredded white cheddar, diced fresh apple, chopped fresh parsley or cilantro, sour cream, crispy bacon bits

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, seed and mince the jalapeño, and peel and dice the apples into ½-inch cubes. Grate the white cheddar and set it aside. Drain and rinse the white beans. Cut the chicken into 1-inch chunks.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and jalapeño, and cook for another minute until fragrant.
  3. Cook the chicken: Add the chicken chunks to the pot. Season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until browned on the outside but not necessarily cooked through.
  4. Bloom the spices: Sprinkle the chili powder, cumin, and smoked paprika over the chicken and aromatics. Stir well and cook for 1 minute until fragrant.
  5. Add the liquids and apples: Pour in the 3 cups of chicken stock, scraping the bottom of the pot to release any browned bits. Add the diced apples and drained white beans. Stir everything together. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  6. Finish with cream and cheese: After 20 minutes, remove the lid. Stir in the heavy cream. Turn the heat off completely. Let the chili sit for 30 seconds, then gradually sprinkle in the grated white cheddar, stirring gently until melted and smooth.
  7. Taste and adjust: Taste the chili and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
  8. Serve immediately: Ladle into bowls and top with extra shredded white cheddar, fresh apple cubes, parsley or cilantro, and a dollop of sour cream if desired.

Notes

For best results, grate your own white cheddar—pre-shredded cheese contains anti-caking agents that prevent smooth melting. Turn off the heat before adding the cheese to avoid a grainy texture. For a thicker chili, simmer uncovered for the last 10 minutes. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, apple chili, creamy chili, fall chili, easy chili recipe, one-pot meal, comfort food

Find it online: https://emacrave.com/easy-creamy-white-cheddar-apple-chicken-chili-recipe/