Raspberry Chia Pudding Sweetened with Maple Syrup Recipe
This White Cheddar & Apple Chicken Chili is a comforting and flavorful twist on traditional chili, combining tender rotisserie chicken, sweet apples, and creamy white cheddar in a rich and thick broth. The blend of chili powder and cumin adds a warm, mildly spicy depth while cannellini beans add heartiness. Perfect for a cozy meal, this chili is easy to prepare on the stovetop and brings a unique balance of savory and sweet flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
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
Instructions
- Sauté Apples and Onion: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Once hot, add the chopped apples and diced onion. Stir to combine, then add the chili powder and ground cumin. Cook, stirring occasionally, for 6 to 8 minutes or until the apples and onions are softened. Transfer this mixture to a plate and set aside.
- Make a Roux: Lower the heat to medium-low. In the same pot, melt 4 tablespoons of butter. Whisk in 1/4 cup of flour and cook the mixture for about 60 seconds to remove the raw flour taste, stirring constantly to form a smooth roux.
- Add Liquids: Gradually whisk in the chicken broth, adding a little at a time and combining well before adding more. Then whisk in 3/4 cup of half & half. Continue simmering the mixture while whisking occasionally until it thickens, approximately 3 to 5 minutes.
- Combine Chili Base: Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture. Mix until everything is evenly incorporated.
- Adjust Thickness and Add Cheese: Check the consistency of the chili; if too thick, add extra chicken broth to thin it. Otherwise, stir in the shredded Mexican blend cheese until fully melted. Season with salt and pepper to taste.
- Serve: Ladle the chili into bowls and serve hot with your favorite toppings such as additional cheese, sour cream, or fresh herbs.
Notes
- This chili is intentionally thick; adjust the broth to achieve your preferred consistency.
- Using rotisserie chicken not only saves time but adds extra flavor.
- Mexican blend cheese usually includes cheddar, Monterey Jack, and other cheeses, but white cheddar alone can be a good substitute.
- For a spicier chili, consider adding diced jalapeños or a pinch of cayenne pepper when sautéing the apples and onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
