Description
This hearty White Cheddar Apple Chicken Chili combines tender shredded chicken, crisp diced apples, and creamy white beans simmered together with warm spices. Finished with melted white cheddar cheese, this chili offers a delightful balance of savory and slightly sweet flavors in a comforting, easy-to-make dish perfect for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded white cheddar cheese
- 1 diced apple
- 1 can white beans, drained
- 1 cup chicken broth
- 1 chopped onion
Spices & Seasonings
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for sautéing onions)
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat, preparing the base for cooking.
- Sauté the onions: Add the chopped onion to the pot and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the main ingredients and spices: Stir in the diced apple, shredded chicken, drained white beans, chili powder, cumin, garlic powder, salt, and black pepper, ensuring everything is well combined.
- Simmer with broth: Pour in 1 cup of chicken broth and bring the mixture to a gentle simmer. Allow it to cook uncovered for about 20 minutes to let the flavors meld and the chili thicken slightly.
- Melt the cheese: Reduce heat to low and stir in the shredded white cheddar cheese until fully melted and incorporated into the chili.
- Serve: Spoon the chili into bowls and serve hot. Optional toppings such as sour cream or chopped green onions can enhance the flavor and presentation.
Notes
- Use a crisp apple like Granny Smith for a tangy contrast, or a sweeter apple like Fuji for a milder taste.
- If you prefer a thicker chili, simmer longer to reduce the broth.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
- For a dairy-free version, omit the cheddar cheese or use a dairy-free alternative.
