35-Minute White Cheddar Apple Chicken Chili You’ll Crave Recipe
A comforting and flavorful 35-minute white cheddar apple chicken chili that combines tender shredded chicken, crisp apples, creamy white beans, and melted white cheddar cheese, simmered with warming spices for a deliciously unique twist on classic chili.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup white cheddar cheese, shredded
- 1 apple, diced
- 1 can white beans, drained
- 1 cup chicken broth
- 1 onion, chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil (for cooking onions)
Instructions
- Heat Oil: Heat 1 tablespoon of oil in a large pot over medium heat to prepare for sautéing the onions.
- Sauté Onions: Add the chopped onions to the pot and cook, stirring occasionally, until they become softened and translucent, about 5 minutes.
- Add Ingredients: Stir in the diced apple, shredded cooked chicken, drained white beans, chili powder, cumin, garlic powder, salt, and black pepper to the pot, mixing well to combine all the flavors.
- Simmer Chili: Pour in 1 cup of chicken broth, bring the mixture to a gentle boil, then reduce the heat to low and let the chili simmer uncovered for 20 minutes to blend the flavors thoroughly.
- Add Cheese: Remove the pot from heat and stir in the shredded white cheddar cheese until it melts smoothly into the chili, creating a creamy texture.
- Serve: Serve the chili hot, optionally garnished with your preferred toppings such as sour cream, extra cheese, or fresh herbs.
Notes
- Use a tart apple like Granny Smith for a nice balance of sweetness and acidity.
- Shredded rotisserie chicken works great to save time.
- Add a pinch of cayenne pepper if you prefer a spicier chili.
- White beans can be substituted with cannellini or navy beans.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
