White Cheddar Apple Chicken Chili is a cozy and tasty twist on classic chili. It brings together tender chicken, sweet chunks of apple, creamy white cheddar cheese, and a gentle blend of spices that make this chili feel both comforting and fresh. The apples add a nice little sweetness that pairs surprisingly well with the cheese and savory chicken.
I love making this chili when I want something warm but not too heavy. The white cheddar melts into the chili and gives it a silky texture that’s just perfect for chilly evenings. Plus, the bits of apple keep each bite interesting and add a subtle crunch that I didn’t expect but really enjoy. It always surprises friends when I tell them what’s in it!
When I serve this chili, I like to top it with a little extra shredded white cheddar and some crisp green onions. It’s also great with a side of crusty bread or some simple tortilla chips for scooping. This recipe is one I keep coming back to because it’s filling, comforting, and has a special flavor combo that feels like a fresh take on a classic comfort meal.
Key Ingredients & Substitutions
Chicken breasts: I prefer chicken breasts for their lean, tender texture. You can use thighs if you want a juicier, more flavorful chili.
Apples: Honeycrisp or Granny Smith are great choices because they hold shape and add a mild tartness. If you want it sweeter, try Fuji or Gala apples.
White beans: Cannellini or navy beans work well here. They add creaminess without overpowering flavors. If you only have chickpeas or black beans, those can work too but will change the texture.
White cheddar: Using sharp white cheddar gives a rich, creamy finish. You can swap with Monterey Jack or mozzarella for a milder, less tangy taste.
Chicken broth and milk: The broth builds flavor and the milk creates smoothness. For a dairy-free option, use coconut milk or your favorite plant-based milk and veggie broth.
How Do I Get the Chicken Tender and Apples Just Right?
The key is gentle simmering:
- First, cook chicken pieces until just no longer pink. This prevents them from drying out.
- When you add apples, simmer the chili gently for 15-20 minutes so apples soften but keep their shape.
- Cover the pot to keep moisture in, which helps both chicken and apples stay tender.
- Adding milk or half-and-half at the end adds creaminess without toughening the chicken, so don’t boil after that.
- Stir in the cheese slowly off the heat to melt it smoothly without clumping.
With these steps, your chili will have perfectly tender chicken and pleasantly soft but intact apple chunks to enjoy with each bite.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it heats evenly and can hold everything comfortably.
- Cutting board and sharp knife – makes chopping chicken, apples, and onions quick and safe.
- Wooden spoon or spatula – perfect for stirring without scratching your cookware.
- Measuring spoons and cups – helps you add ingredients just right for the best flavor.
- Grater – if you choose to add extra cheese or garnish with cheese shreds, a grater makes it easy.
Flavor Variations & Add-Ins
- Swap chicken for ground turkey or cooked sausage for different protein options that add richness.
- Use sharp cheddar or pepper jack cheese for a spicier, bolder flavor.
- Add chopped jalapeños or a dash of hot sauce if you like some heat.
- Mix in some chopped celery or bell peppers to boost the veggie content and crunch.
White Cheddar Apple Chicken Chili
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium apples (Honeycrisp or Granny Smith), peeled, cored, and cut into chunks
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried thyme
- Salt and black pepper, to taste
- 1 cup shredded white cheddar cheese, plus extra for topping
- Fresh parsley or cilantro, chopped, for garnish
Time You’ll Need:
This recipe takes about 10 minutes for prep and around 30 minutes to cook. So plan for roughly 40 minutes total to enjoy this creamy, flavorful chili.
How to Make It – Step by Step:
1. Sauté the Onion and Garlic
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook it for about 3-4 minutes until it softens. Then add the garlic and cook for an additional minute until fragrant.
2. Cook the Chicken and Spice It Up
Put the chicken pieces into the pot. Cook for about 5 minutes, stirring occasionally until they lose their pink color. Stir in the cumin, smoked paprika, chili powder, thyme, salt, and black pepper. Let the spices toast for about a minute to bring out their flavors.
3. Add Apples, Beans, and Broth
Pour in the chopped apples, white beans, and chicken broth. Give everything a good stir and bring it to a simmer. Cover the pot and let it cook gently for 15-20 minutes, until the chicken is done and the apples are tender but not mushy.
4. Finish with Milk and Cheese
Turn the heat down low and stir in the milk or half-and-half to add creaminess. Remove the pot from heat, then slowly mix in the shredded white cheddar cheese until it melts smoothly into the chili.
5. Taste, Season, and Serve
Give your chili a final taste and add more salt or pepper if needed. Serve it hot, topped with a little extra shredded white cheddar and a sprinkle of fresh parsley or cilantro for a lovely finish.
Can I Use Frozen Chicken for This Chili?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and prevents extra liquid from affecting the chili’s texture.
Can I Make This Chili Ahead of Time?
Absolutely! This chili actually tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave.
How Do I Store Leftovers?
Keep any leftover chili in an airtight container in the fridge for up to 3 days. When reheating, stir occasionally to heat evenly, and add a splash of broth or milk if it seems too thick.
Can I Substitute the White Cheddar Cheese?
You can substitute with Monterey Jack, mozzarella, or Colby cheese for a milder flavor. Avoid hard cheeses like Parmesan, as they won’t melt smoothly into the chili.