When the leaves start to turn and the air has that little bite of chill, nothing hits the spot quite like a bowl of chili. But let me tell you—White Cheddar Apple Chicken Chili isn’t your run-of-the-mill pot of beans. It’s creamy, hearty, and just sweet enough thanks to the apples. This recipe is the kind of fall comfort food that makes you want to curl up with a blanket, a spoon, and maybe just keep the pot nearby so you can sneak seconds without moving from the couch.
Table of Contents
Why You’ll Love This White Cheddar Apple Chicken Chili
- It’s done in under an hour—a lifesaver for busy weeknights.
- The apples give it a mild sweetness that balances beautifully with the spices.
- Cheesy, creamy, and filling without being heavy.
- Kid-friendly, but also “fancy” enough for company.
Honestly, this chili reminds me of Texas autumn dinners when we’d pull in the harvest and throw together hearty soups that had a little sweet, a little spice, and a whole lot of comfort.
What Does White Cheddar Apple Chicken Chili Taste Like?
Imagine your classic creamy chicken chili—now add tender bites of apple that melt into the broth, a slight smoky kick from chili powder and cumin, and a blanket of melted cheese that ties it all together. The result? A bowl that tastes like fall at its very best: warm, savory, and just a little surprising in the best way.
Ingredients You’ll Need for White Cheddar Apple Chicken Chili
One of the best parts about this White Cheddar Apple Chicken Chili recipe is that it uses simple, everyday ingredients, but when you bring them together, they create something truly special. Think creamy broth, a gentle kick of spice, and the surprise of tender apple chunks tucked inside every spoonful. Let’s break it down so you know exactly what to grab before you get cooking.
- Rotisserie Chicken (2 cups, chopped): Using a store-bought rotisserie chicken keeps this chili weeknight-friendly while still tasting homemade. The shredded chicken adds protein and soaks up all those warm flavors beautifully. If you’re a chicken soup fan, you might also enjoy my Chicken Parmesan Soup for another comforting option.
- Olive Oil (2 tablespoons): This is your starting point. Olive oil brings out the sweetness in the apples and onions while letting the spices bloom.
- Chili Powder (2 tablespoons) and Ground Cumin (2 teaspoons): These classic chili seasonings provide depth and warmth without overwhelming the apple’s natural sweetness. They’re what give this dish that cozy, chili-house aroma.
- Apples (2, peeled and roughly chopped): Yes, apples in chili! Trust me, they soften while cooking, adding a mild sweetness that pairs perfectly with the savory chicken and beans. Honeycrisp or Gala apples work beautifully here.
- White Onion (1, diced): When sautéed with apples, the onion brings a mellow, savory base that balances out the dish.
- Butter (4 tablespoons): This is what makes the roux (thickener) rich and velvety. Don’t skip it—the butter is what helps give the chili its creamy body.
- Flour (¼ cup): When whisked with butter, it thickens the broth, giving this chili its hearty texture.
- Chicken Broth (2 ½ cups): Go with a low-sodium version so you can control the seasoning. The broth ties everything together and keeps the chili just the right consistency.
- Half & Half (¾ cup): Adds creaminess without making it too heavy. Skip low-fat here—the chili just won’t thicken the same way.
- Cannellini Beans (2 cans, drained): Mild and creamy beans that add body and fiber to the chili without overpowering the other flavors.
- Shredded Mexican Blend Cheese (2 cups): Melty, gooey, and essential. If you want a sharper bite, try subbing in white cheddar for part (or all) of the blend.
- Salt and Pepper (to taste): Simple, but crucial for balancing all those cozy flavors.
If you’re stocking up on beans and broths, keep in mind that they’re also perfect for recipes like my White Bean Tomato Soup—another hearty, budget-friendly dish that’s family-approved.
This list might look long, but everything here is easy to find at your local grocery store. And the beauty of this White Cheddar Apple Chicken Chili is how all these everyday items come together to create something that feels restaurant-worthy but tastes like home.
How to Make White Cheddar Apple Chicken Chili (Step by Step)
Now comes the fun part—actually cooking up this cozy, creamy pot of goodness. Don’t worry, I’ll walk you through each step so you’ll know exactly what to do (and what your kitchen should smell like at each stage). Here’s how to make White Cheddar Apple Chicken Chili, step by step:
Step 1: Build the Flavor Base
Start by grabbing your favorite heavy-bottomed pot or Dutch oven. Drizzle in 2 tablespoons of olive oil and set the heat to medium. Once the oil is warm and shimmering, toss in your chopped apples, diced white onion, chili powder, and cumin.
Give it all a good stir and let it cook for 6–8 minutes. The apples will soften, the onions will turn slightly golden, and your kitchen will smell like fall met a chili festival. This is where the flavor magic begins.
(Tip: If you like hearty soups, you’ll notice this step is very similar to how I start my Hearty Ground Turkey Soup. Sautéing your veggies and spices together is the secret to layering flavor early on.)
When everything is soft and fragrant, scoop the mixture onto a plate and set it aside.
Step 2: Create a Creamy Roux
Turn the heat down to medium-low and drop in 4 tablespoons of butter. Once it melts, sprinkle in ¼ cup of flour and whisk it all together. Let this cook for about a minute—just long enough to cook out that raw flour taste. This step thickens your chili and gives it that creamy, stick-to-your-spoon body.
Step 3: Build the Broth
Slowly pour in 2 ½ cups of chicken broth, whisking as you go. It might look lumpy at first, but don’t panic—keep whisking and it’ll smooth out. Next, add ¾ cup of half & half to make the base luxuriously creamy. Let it bubble gently for 3–5 minutes, stirring occasionally, until the broth thickens enough to lightly coat the back of your spoon.
Step 4: Add the Hearty Ingredients
Now it’s time to make this chili, well… chili. Stir in your chopped rotisserie chicken, two cans of cannellini beans (drained), and that sautéed apple-onion mixture you set aside earlier. Mix everything well so the flavors start mingling.
At this point, your pot should look hearty, colorful, and downright comforting.
Step 5: Stir in the Cheese
Here comes the star of the show: the cheese. Sprinkle in 2 cups of shredded Mexican blend cheese and stir until it melts into the broth, turning everything into a creamy, cheesy dream. If the chili feels a little too thick, splash in more broth until it’s just how you like it. Remember, this chili is meant to be on the thicker side—perfect for scooping up with a crusty piece of bread.
Step 6: Taste and Adjust
Before serving, give your chili a taste and season with salt and pepper as needed. Every batch is a little different depending on your broth, cheese, and apples, so adjust until it tastes just right to you.
Step 7: Serve and Enjoy
Ladle your White Cheddar Apple Chicken Chili into bowls and serve it hot. You can keep it simple or dress it up with toppings like sliced jalapeños, chopped green onions, or a dollop of sour cream.
Pair it with a side of warm bread or cornbread for the ultimate comfort meal. And if you’re a soup-and-stew lover, you might also want to try my Three Sisters Stew Recipe for another cozy option that’s packed with flavor and history.
Bonus Tip: Make It Ahead
This chili tastes even better the next day after the flavors have had time to mingle. If you’re into meal prep, make a double batch and stash half in the freezer—it reheats beautifully for a no-stress dinner down the road.
Tips and Tricks for Perfect White Cheddar Apple Chicken Chili
- Don’t skimp on the fat: Low-fat dairy just won’t thicken the same way.
- Want spice? Toss in a diced jalapeño or a pinch of cayenne.
- Make it ahead: Chili always tastes even better the next day after the flavors mingle.
- Freeze for later: This chili freezes beautifully—just skip adding the cheese until you reheat.
- Apple choice matters: Stick with firm, sweet-tart apples that won’t turn mushy.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat gently and stir in fresh cheese when serving.
FAQs
Can I use leftover chicken instead of rotisserie?
Yes, absolutely! Any cooked chicken works.
What cheese is best for this chili?
Mexican blend makes it extra melty, but sharp white cheddar is a great swap if you want a stronger flavor.
Can I make it in the slow cooker?
You can! Just sauté the apples and onion first, then add everything (except cheese) to the slow cooker. Stir in cheese right before serving.
Conclusion
This White Cheddar Apple Chicken Chili is the kind of recipe that brings people to the table—and keeps them there for “just one more bowl.” It’s cozy, creamy, and a little unexpected, making it a fall dinner staple in my house. I can’t wait for you to try it, and when you do, let me know how your family liked it!
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White Cheddar Apple Chicken Chili – The Best Cozy Fall Dinner
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
White cheddar and apple chicken chili is a creamy, hearty, and slightly sweet twist on classic chicken chili. Made with rotisserie chicken, apples, beans, and melty cheese, it’s the perfect cozy fall dinner.
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
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add apples and onion, stir, then mix in chili powder and cumin. Cook 6–8 minutes until softened. Transfer to a plate and set aside.
2. Reduce heat to medium-low. Melt butter in the pot, whisk in flour, and cook for 1 minute to remove raw flour taste.
3. Gradually whisk in chicken broth until smooth, then whisk in half & half. Simmer 3–5 minutes until thickened.
4. Stir in chicken, beans, and the cooked apple/onion mixture.
5. If chili is too thick, add extra broth. Otherwise, stir in shredded cheese until melted.
6. Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
This chili is mild—add jalapeños or hot sauce for more heat.
For proper thickness, avoid using low-fat dairy.
The chili is intentionally thick, but you can add more broth if desired.
Great served with crusty bread, cornbread, or tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Entree, Main Course, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 423
- Sugar: 7g
- Sodium: 792mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 99mg
Keywords: white cheddar apple chicken chili, fall chili recipe, chicken chili, creamy chili
