Print

Raspberry Chia Pudding with Maple Syrup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 109 reviews

This White Cheddar & Apple Chicken Chili is a comforting and creamy twist on traditional chili, combining tender rotisserie chicken, sweet apples, fragrant spices, and melty Mexican cheese for a rich and satisfying meal. The blend of savory and slightly sweet flavors makes this dish perfect for cozy dinners.

Ingredients

Chicken and Beans

  • 2 cups chopped rotisserie chicken
  • 2 15 oz cans cannellini beans, drained

Vegetables and Spices

  • 2 apples, peeled and roughly chopped
  • 1 white onion, peeled and roughly diced
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • salt & pepper to taste

Base and Dairy

  • 4 tbsp butter
  • 1/4 cup flour
  • 2 1/2 cups chicken broth
  • 3/4 cup half & half
  • 2 cups shredded Mexican blend cheese

Instructions

  1. Sauté Apples and Onions: Heat olive oil in a dutch oven or large pot over medium heat. Add the peeled and chopped apples and diced white onion. Stir in the chili powder and cumin until the spices coat the mixture. Cook for 6-8 minutes, stirring occasionally, until apples and onions are tender. Transfer this mixture to a plate and set aside.
  2. Create Roux: Reduce heat to medium-low and melt butter in the same pot. Whisk in the flour and cook for about 60 seconds to remove the raw flour taste.
  3. Add Liquids: Gradually whisk in chicken broth a bit at a time, ensuring the mixture remains smooth. Then whisk in the half & half. Continue to simmer and whisk occasionally until the mixture thickens, about 3-5 minutes.
  4. Combine Ingredients: Stir in the chopped rotisserie chicken, drained cannellini beans, and the reserved apple and onion mixture until everything is evenly combined.
  5. Finish and Melt Cheese: If the chili is too thick, add a little extra chicken broth to reach desired consistency. Stir in the shredded Mexican blend cheese until melted and smooth. Season with salt and pepper to taste.
  6. Serve: Serve hot with your favorite chili toppings such as sour cream, additional cheese, or chopped cilantro.

Notes

  • Use rotisserie chicken for convenience and optimal flavor.
  • Mexican blend cheese adds a nice melty texture but white cheddar can be used for a stronger flavor.
  • Adjust chili powder and cumin to taste for spice level preference.
  • The chili is meant to be on the thicker side; add broth cautiously to adjust consistency.
  • Can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Find it online: https://crispcharm.com/raspberry-chia-pudding-with-maple-syrup-recipe/