Name: White Cheddar Apple Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups chopped rotisserie chicken; 2 tbsp olive oil; 2 tbsp chili powder; 2 tsp ground cumin; 2 apples, peeled and roughly chopped; 1 white onion, peeled and roughly diced; 4 tbsp butter; 1/4 cup all-purpose flour; 2 1/2 cups chicken broth; 3/4 cup half & half; 2 (15 oz) cans cannellini beans, drained; 2 cups shredded Mexican blend cheese; Salt and pepper to taste

Ingredients

Scale

2 cups chopped rotisserie chicken
2 tbsp olive oil
2 tbsp chili powder
2 tsp ground cumin
2 apples, peeled and roughly chopped
1 white onion, peeled and roughly diced
4 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
3/4 cup half & half
2 (15 oz) cans cannellini beans, drained
2 cups shredded Mexican blend cheese
Salt and pepper to taste

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Instructions

Heat olive oil in a large Dutch oven over medium heat.
Sauté chopped apples and diced onions for 6-8 minutes until softened.
Mix in chili powder and cumin, then transfer to a plate.
In the same pot, melt butter and whisk in flour, cooking for 60 seconds.
Slowly add chicken broth, whisking until smooth, then add half & half and simmer.
Stir in rotisserie chicken, drained cannellini beans, and sautéed mixture.
Adjust thickness with more broth if necessary, then mix in shredded cheese.
Season with salt and pepper to taste.

Notes

For added heat, include chopped jalapeños or extra chili powder.
Ensure broth is heated before mixing with the roux for better texture.
Experiment with different cheeses like Monterey Jack or Gouda.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Calories: 450
Sugar: 8
Sodium: 800
Fat: 25
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 30
Fiber: 5
Protein: 28
Cholesterol: 80