Description
A comforting and flavorful 35-minute white cheddar apple chicken chili, blending tender shredded chicken, sweet apples, creamy white beans, and melted white cheddar cheese for a delicious twist on classic chili. Perfectly spiced and simmered to meld flavors, this hearty chili is ideal for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 diced apple
- 1 can white beans, drained
- 1 cup chicken broth
- 1 chopped onion
- 1 cup shredded white cheddar cheese
Spices and Seasonings
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Other
- 2 tbsp oil (for sautéing)
Instructions
- Heat oil: Heat 2 tablespoons of oil in a large pot over medium heat to prepare for sautéing the onions.
- Sauté onions: Add the chopped onion to the pot and cook for 3–4 minutes until softened and translucent, which will form the flavor base for the chili.
- Add main ingredients and spices: Stir in the diced apple, cooked shredded chicken, drained white beans, chili powder, cumin, garlic powder, salt, and black pepper evenly mixing all components.
- Simmer chili: Pour in 1 cup of chicken broth, bring the mixture to a simmer, and cook gently for about 20 minutes to allow all flavors to meld.
- Melt cheese: Stir in the shredded white cheddar cheese until fully melted and incorporated, adding creamy richness to the chili.
- Serve: Serve the chili hot, optionally topped with sour cream or green onions for extra flavor and garnish.
Notes
- Use crisp apples like Granny Smith or Honeycrisp for a nice contrast in texture and a touch of sweetness.
- This chili can be made ahead and reheated; the flavors improve after resting.
- For a thicker chili, reduce the amount of chicken broth or simmer uncovered.
- Optional toppings such as sour cream, green onions, or extra shredded cheese enhance the dish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
