Description
A comforting blend of creamy white cheddar, tender chicken, and sweet apples that warms the soul on chilly nights.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup white cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup apple, diced (I recommend using a tart variety like Granny Smith)
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat until it shimmers.
- Add the chopped onion and minced garlic, sautéing for 3-4 minutes until they soften and become fragrant.
- Toss in the diced chicken and cook until browned, about 5-7 minutes, stirring occasionally.
- Stir in the cumin and chili powder, cooking for an additional minute to toast the spices.
- Pour in the chicken broth, then add the drained white beans and diced apple.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, allowing the flavors to meld together beautifully.
- Stir in the shredded white cheddar cheese until it melts into the chili, creating a luscious, creamy texture.
- Season with salt and pepper to taste before serving hot.
Notes
Make-ahead advice: This chili can be made ahead of time and stored in the refrigerator for up to three days. It tastes even better the next day as flavors intensify.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg