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Delicious White Cheddar Apple Chicken Chili

A creamy, savory, and slightly sweet chili that combines tender shredded chicken, white beans, and tart apples in a rich white cheddar broth. The perfect fall comfort food.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Base & Aromatics
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 2 medium Granny Smith apples peeled and diced small
  • 3 cloves garlic minced
Broth & Spices
  • 4 cups chicken broth low sodium
  • 0.5 cup apple cider fresh, not vinegar
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 1 tsp salt to taste
Fillings & Cream
  • 1.5 lbs cooked chicken shredded (rotisserie works well)
  • 2 cans cannellini beans 15oz each, rinsed and drained
  • 0.5 cup heavy cream
  • 2 cups sharp white cheddar cheese freshly shredded

Equipment

  • Dutch Oven or Large Pot
  • Knife and Cutting Board
  • Cheese Grater
  • Wooden spoon

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, red pepper, and diced apples. Sauté 5-7 minutes until softened.
  2. Add garlic, chili powder, cumin, paprika, and thyme. Stir constantly for 1 minute until fragrant.
  3. Pour in apple cider to deglaze the pan, scraping up any browned bits. Add chicken broth and bring to a simmer.
  4. Stir in the shredded chicken and drained beans. Simmer uncovered for 15-20 minutes. (Optional: smash some beans to thicken).
  5. Reduce heat to low. Stir in heavy cream.
  6. Gradually whisk in the shredded white cheddar cheese until melted and smooth. Do not let the soup boil after adding cheese.
  7. Serve hot garnished with extra cheese, parsley, or bacon bits.

Notes

Use a tart apple like Granny Smith for the best flavor balance. Freshly grate your cheese to ensure a smooth, non-grainy soup.