Creamy White Cheddar Apple Chicken Chili – Easy Fall Comfort Food Recipe
Creamy white cheddar apple chicken chili is a rich, flavorful twist on classic chili! Tender chicken, crisp apples, and creamy white cheddar come together in a hearty, comforting dish that’s perfect for chilly fall evenings, holiday gatherings, or game day spreads. A unique blend of savory and sweet makes this recipe unforgettable.
Equipment
- Large pot or Dutch oven
- Cutting board & knife
- Wooden spoon or spatula
- Cheese grater
- Measuring cups & spoons
Ingredients
- 1 lb boneless, skinless chicken breast (cubed)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 2 Granny Smith apples, diced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 1 tsp salt & ½ tsp pepper
- 1½ cups freshly grated white cheddar cheese
- 2 tbsp apple cider vinegar (optional, for brightness)
- Fresh parsley or cilantro (for garnish)
Instructions
- Sauté Aromatics & Chicken: Heat olive oil in a large pot. Add onion and garlic, sauté until fragrant. Add chicken cubes and cook until lightly browned.
- Add Base Ingredients: Pour in chicken broth. Stir in beans, apples, and spices.
- Simmer: Reduce heat and simmer for 20–25 minutes, allowing flavors to meld. Apples should soften but retain texture.
- Add Cheese: Stir in freshly grated white cheddar until melted and creamy. Adjust seasoning as needed.
- Finish & Serve: Add apple cider vinegar if desired. Garnish with fresh herbs and extra cheese. Serve hot with bread or cornbread.
Notes
- Use Granny Smith apples for tartness—they hold shape and balance richness.
- Always grate cheddar fresh for smooth melting.
- Add jalapeños for spice or smoked paprika for depth.
- Store leftovers in fridge for 3–4 days or freeze for 2 months.
- Reheat gently with extra broth; add fresh cheese after reheating for creaminess.