White Cheddar Apple Chicken Chili is a delightful mix of creamy cheese, tender chicken, and the crisp sweetness of apples all simmered together in a cozy, comforting chili. It’s not your typical chili—it has this gentle, creamy touch from the white cheddar cheese and a surprise pop of fresh apple that keeps every bite interesting and fresh.
I love making this chili when I want something warm and filling but a little different from the usual. The apples add a nice balance that keeps it from feeling too heavy, and the melted white cheddar brings a cheesy richness that feels like a warm hug on a chilly day. I always find myself going back for seconds!
My favorite way to serve this chili is topped with a little extra shredded white cheddar and maybe a sprinkle of green onions. It’s perfect with some crusty bread or even over a bed of rice. This chili has become a go-to comfort meal in my house, especially when I want to impress friends with a cozy dish that’s a little unexpected.
Key Ingredients & Substitutions
White Cheddar Cheese: This is what makes the chili creamy and gives it a mild, tangy flavor. If you can’t find white cheddar, Monterey Jack or mozzarella work well too. For a sharper taste, try aged cheddar.
Chicken Breasts: I prefer using boneless, skinless chicken breasts since they cook quickly and stay tender. You can swap with chicken thighs for juicier results or use rotisserie chicken for a shortcut.
Apples: Choose a firm variety like Granny Smith for tartness or Honeycrisp for sweetness. They add a pleasant fresh note that balances the chili. If you want less sweetness, try pear as a gentle alternative.
White Beans: Cannellini and great northern beans are creamy and mild, blending nicely into the chili. You could use navy beans or even chickpeas if you prefer.
How Can I Get the Cheese to Melt Smoothly Without Clumping?
Melt your shredded white cheddar slowly to avoid clumps and grainy texture. Here’s how I do it:
- Remove the chili from heat before adding the cheese.
- Gradually add the shredded cheese in small handfuls while stirring continuously.
- Make sure the cheese is at room temperature to help it melt faster and smoother.
- If needed, stir in a splash of warm broth or milk to loosen the mixture and create a creamy texture.
Taking your time with this step means a velvety, cheesy chili that’s just right every time!
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it evenly distributes heat and holds everything while simmering.
- Cutting board and sharp knife – a good set makes chopping onions, apples, and chicken safe and quick.
- Measuring spoons and cups – helps keep the seasonings just right for perfect flavor.
- Stirring spoon or spatula – essential for blending ingredients smoothly and preventing sticking.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or turkey for a different meat flavor.
- Add a dash of cumin or chili powder for extra spice or smoky flavor.
- Include diced bell peppers or corn for more crunch and sweetness.
- Top with sour cream or chopped green onions for a fresh finish.
White Cheddar Apple Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 (15-ounce) cans white beans (cannellini or great northern beans), drained and rinsed
- 1 (10-ounce) can diced tomatoes with green chilies
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded white cheddar cheese, plus extra for garnish
- Fresh parsley or cilantro, chopped for garnish
Time Needed
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, making it perfect for a cozy weeknight dinner or a comforting weekend meal. The total time is roughly 40 minutes.
Step-by-Step Instructions:
1. Sauté the Aromatics and Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes, until it becomes soft and translucent. Next, add the minced garlic and cook for about 30 seconds until you can smell its aroma. Then, add your chicken pieces and stir frequently, cooking them until lightly browned on all sides, approximately 5 minutes.
2. Add Apples and Liquids
Stir the diced apples into the pot and cook for an additional 2 to 3 minutes until they start to soften a bit. Pour in the drained white beans, the diced tomatoes with green chilies, and the chicken broth. This will build your chili’s hearty base.
3. Season and Simmer
Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together well, then bring the chili to a boil. Once boiling, lower the heat to maintain a gentle simmer. Keep the pot uncovered and let it cook for about 20 minutes, stirring occasionally so it doesn’t stick to the bottom.
4. Finish with Cheese and Serve
Remove the chili from heat, then gently stir in the shredded white cheddar cheese. Keep stirring until the cheese melts smoothly into the chili, making it creamy and delicious. Taste and adjust salt and pepper if you need to. Serve it hot, topping each bowl with extra shredded cheddar and a sprinkle of fresh parsley or cilantro for a bright finish.
Equipment You’ll Need
- Large pot or Dutch oven
- Cutting board and sharp knife
- Measuring spoons and cups
- Wooden spoon or spatula for stirring
Flavor Variations & Add-Ins
- Swap chicken with cooked sausage or turkey for a different protein.
- Try adding diced bell peppers or corn for more color and crunch.
- Spice it up with extra chili powder or a pinch of cayenne for heat.
- Top your chili with sour cream, avocado slices, or green onions for extra flair.
Can I Use Frozen Chicken for This Chili?
Yes, you can! Just be sure to thaw it completely in the fridge overnight before cooking. Pat it dry to avoid excess moisture that might affect the texture.
What Can I Substitute for White Cheddar Cheese?
If you don’t have white cheddar, Monterey Jack, mozzarella, or mild Colby cheese are great alternatives that melt well and keep the creamy texture.
Can I Make This Chili Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
