35-Minute White Cheddar Apple Chicken Chili You’ll Crave

Name: 35-Minute White Cheddar Apple Chicken Chili You'll Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 cup white cheddar cheese, shredded; 1 apple, diced; 1 can white beans, drained; 1 cup chicken broth; 1 onion, chopped; 1 tsp chili powder; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: August 7, 2025

Updated: August 7, 2025

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Oh my gosh, you guys – let me tell you about my absolute favorite fall comfort food! This White Cheddar Apple Chicken Chili was born one chilly autumn evening when I was craving something warm and cozy, but wanted to mix things up from my usual chili recipe. I happened to have some tart apples and a block of sharp white cheddar in the fridge, and magic happened when I tossed them in with shredded chicken and white beans. The combo sounds a little wild, but trust me – the sweet-tart apples balance perfectly with the creamy cheese and savory chicken. It’s become my go-to dish for football Sundays and weeknight dinners when I need something hearty that comes together in one pot (and makes the whole house smell amazing!).

Table of Contents

Why You’ll Love This White Cheddar Apple Chicken Chili

White Cheddar Apple Chicken Chili - detail 1

This isn’t just any chili—it’s a flavor explosion that’ll make your taste buds dance! Here’s why it’s a must-try:

Weeknight hero: Ready in 35 minutes flat (hello, busy parents!)
Cozy meets surprising: Sweet apples and sharp cheddar create magic
Fall in a bowl: Warm spices and tender chicken = autumn comfort
Crowd-pleaser: Even picky eaters go back for seconds
One-pot wonder: Minimal cleanup (my favorite kind of cooking!)

Ingredients for White Cheddar Apple Chicken Chili

Grab these simple ingredients – they come together like old friends in this cozy chili:

2 cups cooked chicken, shredded (rotisserie chicken works great!)
1 cup white cheddar cheese, freshly shredded (trust me, it melts better than pre-shredded)
1 Granny Smith apple, diced (keep the skin on for color and fiber)
1 can (15 oz) white beans, drained and rinsed
1 cup chicken broth (low-sodium if you’re watching salt)
1 medium onion, chopped
1 tsp chili powder
1 tsp cumin (my secret flavor booster!)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Ingredient Notes & Substitutions

No Granny Smith apples? Try Honeycrisp or Jazz apples – just avoid super sweet varieties. For cheese, Monterey Jack or Gruyère make great swaps. Vegetarian? Use veggie broth and double the beans instead of chicken. Want extra kick? Add a diced jalapeño with the onions. The beauty is in making it yours!

How to Make White Cheddar Apple Chicken Chili

Okay, let’s get cooking! This chili comes together so easily, you’ll be amazed at how much flavor we’re packing into one pot. Just follow these simple steps – I’ll walk you through every single one like we’re cooking together in my kitchen.

Step 1: Sauté the Aromatics

Heat a drizzle of olive oil (about 1 tbsp) in your favorite soup pot over medium heat. Toss in those chopped onions and let them get all soft and translucent – about 5 minutes. You’ll know they’re ready when your kitchen smells heavenly and the onions look kinda see-through.

Step 2: Add Chicken and Spices

Now the fun begins! Throw in your shredded chicken, diced apple, drained beans, and all those gorgeous spices. Give everything a good stir to coat it all in flavor. Pour in the chicken broth and let it bubble away happily for about 20 minutes – that’s when the magic really happens!

Step 3: Simmer and Melt Cheese

Here’s my favorite part – turn off the heat (important!) and stir in that gorgeous white cheddar until it melts into creamy perfection. Don’t rush this – let the residual heat do the work so your cheese stays smooth instead of turning grainy. And voila – chili magic!

White Cheddar Apple Chicken Chili - detail 2

Tips for Perfect White Cheddar Apple Chicken Chili

After making this chili dozens of times, here are my can’t-live-without tricks:

Fresh-grate your cheese: Pre-shredded won’t melt as creamy (those anti-caking agents are sneaky!)
Taste before adding salt: Between the cheese and broth, you might need less than you think
Want it thicker? Mash some beans against the pot side during simmering
Too sweet? A splash of apple cider vinegar balances it beautifully

Serving Suggestions for White Cheddar Apple Chicken Chili

Oh, the toppings—this is where you can really have fun! I love a handful of fresh cilantro or diced avocado on mine. For crunch, try tortilla strips or roasted pepitas. Serve it with warm cornbread (duh!) or a crisp green apple salad to keep that sweet-savory theme going. My kids go crazy when I set up a little topping bar with all the fixings—it turns dinner into a party!

Storing and Reheating White Cheddar Apple Chicken Chili

This chili actually tastes even better the next day as flavors meld! Store leftovers in an airtight container – they’ll keep beautifully in the fridge for 3-4 days. For longer storage, freeze portions in freezer bags (lay flat to save space). When reheating, go low and slow – microwave at 50% power or warm gently on the stove with a splash of broth to prevent the cheese from separating. Trust me, nobody wants rubbery chili!

White Cheddar Apple Chicken Chili FAQs

I get so many questions about this chili – here are the ones that pop up most often! If you’ve got a question I didn’t cover, shout it out in the comments and I’ll help troubleshoot.

Can I use pre-shredded white cheddar cheese?

You can, but I don’t recommend it. Those little anti-caking agents in pre-shredded cheese make it melt all weird and grainy. Take the extra minute to grate a block – your taste buds will thank you when you get that silky-smooth cheese sauce!

How can I make this chili spicier?

Oh, I’ve got you! Try adding a diced jalapeño with your onions (leave the seeds in for extra heat). Or kick up the chili powder to 2 tsp and add a pinch of cayenne. My husband loves when I stir in a tablespoon of chipotle peppers in adobo sauce – smoky and spicy!

Can I make this in a slow cooker?

Absolutely! Just sauté the onions first (trust me, it makes a flavor difference), then dump everything except the cheese into your slow cooker. Cook on low 4-6 hours, then stir in the cheese at the end. Easy peasy comfort food!

What if my chili turns out too sweet?

Sometimes apples can be extra sweet. No worries – just balance it with a splash of apple cider vinegar or lime juice. Start with 1 tsp and taste as you go. A pinch more salt can help tone down sweetness too!

How long will leftovers keep?

This chili’s one of those magical dishes that gets better overnight! Store it airtight in the fridge for 3-4 days, or freeze for up to 3 months. When reheating, add a splash of broth to bring back that perfect creamy texture.

Nutritional Information

Just a heads up – these numbers are estimates since ingredients can vary. Per hearty bowl (about 1/4 of the recipe): 350 calories, 25g protein, 30g carbs (6g fiber), and 12g fat. Not too shabby for such a satisfying meal!

Okay, are you ready to make your kitchen smell absolutely amazing? This White Cheddar Apple Chicken Chili is calling your name, my friend! I can’t wait for you to try this unexpected flavor combo that somehow works perfectly together – just like that time I accidentally put peanut butter on a burger (don’t knock it till you try it!). When you make this, snap a pic and tell me in the comments: Did you stick with my classic recipe or put your own spin on it? Maybe you added some crispy bacon or swapped in butternut squash? However it turns out, I want to hear all about your chili adventure – the kitchen’s always more fun when we’re cooking together! Check out more delicious recipes on Pinterest!