White Cheddar Apple Chicken Chili is an inventive twist on traditional chili, blending savory and sweet into one creamy, comforting bowl. With the subtle tartness of crisp apples, sharp richness of white cheddar cheese, and the tender bite of shredded chicken, this chili brings bold fall flavors to the forefront. Unlike your usual red chili, this white version uses a cream-based broth and swaps ground beef for lean chicken, elevating the dish into something both unexpected and deeply satisfying. Whether you’re making it for a chilly evening, a game day gathering, or a cozy dinner at home, this unique chili is sure to spark conversation and comfort all at once.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1–2 Granny Smith or Honeycrisp apples, peeled and diced
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground white pepper
- 1 teaspoon salt
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can great northern beans, drained and rinsed
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 ½ cups sharp white cheddar cheese, freshly shredded
- 1 tablespoon apple cider vinegar (optional for brightness)
- Optional toppings: extra cheddar, diced apples, sour cream, green onions
Preparation
Step 1: In a large Dutch oven or deep soup pot, heat olive oil over medium heat. Add diced onions and sauté for 4–5 minutes until translucent and softened.
Step 2: Stir in garlic and diced apples. Cook for 2–3 minutes until fragrant and apples begin to soften slightly.
Step 3: Add chicken, cumin, smoked paprika, cinnamon, white pepper, and salt. Stir to coat the chicken and vegetables evenly with the spices.
Step 4: Pour in chicken broth and add green chilies, cannellini beans, and great northern beans. Stir to combine. Bring to a low boil.
Step 5: Reduce heat to low, cover, and simmer for 25–30 minutes, or until chicken is fully cooked and tender.
Step 6: Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the chili and stir well.
Step 7: Stir in heavy cream and shredded white cheddar cheese. Simmer uncovered for another 10 minutes until cheese is melted and chili thickens slightly. If needed, add a splash of apple cider vinegar to balance flavors.
Step 8: Taste and adjust seasoning if necessary. Serve warm with your favorite toppings.
Variation
- Slow Cooker Version: Sauté onions, garlic, and apples first. Then add all ingredients (except cream and cheese) to a crockpot. Cook on LOW for 6–7 hours. Stir in cheese and cream during the last 30 minutes.
- Spicier Kick: Add a diced jalapeño or cayenne pepper with the onions, or use pepper jack cheese alongside white cheddar.
- Thicker Chili: Mash some of the beans before adding, or add a cornstarch slurry near the end to thicken the consistency.
- Vegetarian Swap: Replace chicken with chickpeas and use vegetable broth instead of chicken broth.
- Bacon Boost: Stir in a few slices of crispy chopped bacon at the end for smoky depth.
Cooking Note
Use freshly shredded white cheddar instead of pre-shredded cheese, as it melts more smoothly and gives the chili a creamier consistency. Apples should be firm and tart like Granny Smith or Honeycrisp to provide contrast against the rich cheese. For a smoother texture, blend a portion of the chili with an immersion blender before stirring the chicken back in.
Serving Suggestions
- Serve in bread bowls for a hearty, rustic presentation
- Top with extra cheddar and a few crisp apple slices for a sweet-savory garnish
- Pair with warm cornbread or crusty artisan rolls
- Serve with a fall salad (e.g., arugula, pear, and pecan) for a balanced meal
- Add a dollop of sour cream or Greek yogurt for creamier texture
Tips
- Dice apples evenly to ensure consistent texture throughout the chili
- Let the chili rest for 10 minutes before serving to allow flavors to meld
- If reheating, add a splash of broth or milk to restore creaminess
- This dish tastes even better the next day as the flavors deepen
- Store leftovers in airtight containers in the fridge for up to 4 days
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Nutritional Information
Calories: 415 per serving
Protein: 34g
Sodium: 710mg
(Nutritional values are approximate and depend on ingredient brands and portions)
FAQs
Can I freeze White Cheddar Apple Chicken Chili?
- Yes, it freezes well. Let it cool fully before transferring to freezer-safe containers. Reheat on the stove, stirring occasionally and adding extra broth if needed.
What type of apple is best for this recipe?
- Tart varieties like Granny Smith or slightly sweet ones like Honeycrisp provide a bright contrast to the rich, savory base.
Can I make this dairy-free?
- Yes. Use a plant-based cream substitute and dairy-free shredded cheese. Note that texture and flavor may slightly change.
How do I make this chili thicker?
- Mash some of the beans before adding or simmer uncovered after adding the cream and cheese until the consistency thickens to your liking.
Can I use rotisserie chicken instead of raw?
- Absolutely. Add pre-shredded cooked chicken in Step 6, just before the cream and cheese.
Conclusion
White Cheddar Apple Chicken Chili is not just a unique spin on classic comfort food, it’s a celebration of contrasting flavors and fall-inspired ingredients. The sweetness of apple, the creamy sharpness of white cheddar, and the heartiness of slow-simmered chicken come together in one satisfying bowl. Whether you serve it on a crisp autumn night or as a holiday appetizer, this chili delivers warm, complex flavor with minimal effort. Perfect for cozy gatherings or meal prepping ahead, this dish offers the comfort of tradition with a creative, delicious twist.