Creamy Chicken Apple Chili
Delight your taste buds with this unique and comforting Creamy Chicken Apple Chili, a creative twist on traditional chili recipes. This hearty dish blends tender shredded chicken, sweet and tangy diced apples, and subtle heat from green chilies into a velvety base of cream cheese and heavy cream. Infused with aromatic spices like cumin, chili powder, and a hint of cinnamon, this chili achieves a perfect balance of savory, spicy, and sweet. Cannellini beans add a protein-packed richness, while the optional fresh cilantro garnish brings a burst of freshness to every bowl. Ready in just 45 minutes, this one-pot wonder is perfect for cozy weeknight dinners or a unique crowd-pleaser at your next gathering. Serve it warm and watch every spoonful disappear!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Sweet apple (such as Honeycrisp or Gala), diced
- 1 4-ounce can Green chilies, canned and diced
- 1 15-ounce can Cannellini beans, drained and rinsed
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.25 teaspoons Ground cinnamon
- 4 ounces Cream cheese, softened
- 0.5 cups Heavy cream
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper. Add them to the pot and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced apples and cook for 2 minutes, stirring occasionally.
Return the cooked chicken to the pot. Add the diced green chilies, cannellini beans, chicken broth, ground cumin, chili powder, and ground cinnamon. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes. During this time, shred the chicken in the pot using two forks.
Stir in the softened cream cheese until fully melted and incorporated, then pour in the heavy cream. Mix well and let the chili simmer for an additional 5 minutes to thicken and develop flavor.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 14.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
