Apple Butter White Chicken Chili

This Apple Butter White Chicken Chili is the cozy, comforting bowl of fall you didn't know you needed. It's creamy, slightly sweet from apple butter, and packed with tender chicken and white beans. Perfect for those crisp evenings when you want something warming but not too heavy.

This recipe comes together in about 40 minutes, making it a perfect weeknight dinner. The apple butter adds a subtle sweetness that complements the savory chicken and creamy broth beautifully. It's a unique twist on classic white chicken chili that will have everyone asking for seconds.

Why You'll Love This Recipe

• Ready in 40 minutes: From start to finish, this chili comes together quickly, perfect for busy weeknights.
• Creamy and comforting: The combination of cream cheese and white beans creates a luscious, velvety broth without heavy cream.
• Unique fall flavor: Apple butter adds a subtle sweetness and depth that pairs perfectly with chili spices.
• One-pot meal: Everything cooks in a single pot, meaning less cleanup and more time with your family.
• Family-friendly: Mild enough for kids but flavorful enough for adults. You can adjust the heat to your liking.
• Great for meal prep: This chili tastes even better the next day, making it perfect for leftovers or make-ahead meals.
• Budget-friendly: Uses simple, affordable ingredients like canned beans, frozen corn, and cream cheese.
• Beginner-friendly: Straightforward steps and easy-to-find ingredients make this recipe accessible for any skill level.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1.5 pounds boneless skinless chicken breasts (about 2-3 breasts)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 can (15 ounces) white corn, drained (or 1.5 cups frozen corn)
• 1/3 cup apple butter
• 4 ounces cream cheese, softened and cut into cubes
• Fresh cilantro and sliced green onions for garnish
• Lime wedges for serving

Optional Substitutions

• Chicken: Chicken thighs can be used instead of breasts for a richer flavor. Adjust cooking time as needed (thighs may take a few extra minutes).
• Beans: Great Northern beans or navy beans work well in place of cannellini beans.
• Apple butter: If you don't have apple butter, you can use unsweetened applesauce mixed with a tablespoon of brown sugar, but the flavor will be less concentrated.
• Cream cheese: For a lighter version, use Neufchâtel cheese or Greek yogurt (stir in at the end, don't boil).
• Spice level: Omit the jalapeño for a mild chili, or add a diced chipotle pepper in adobo sauce for smoky heat.
• Broth: Vegetable broth can be used to make this recipe fully vegetarian (omit chicken and add extra beans or veggies).
• Creaminess: For a dairy-free option, use full-fat coconut milk instead of cream cheese, though the flavor will change slightly.
• Corn: Frozen or canned corn both work. If using fresh, cut from 2 ears of corn.

Instructions

1. Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and jalapeño (if using) and cook for 1 minute until fragrant.
2. Season the chicken: Place the chicken breasts in the pot. Sprinkle with cumin, oregano, paprika, chili powder, salt, and pepper. Cook for 2 minutes per side, just to sear the outside. The chicken doesn't need to be fully cooked at this point.
3. Add broth and beans: Pour in the chicken broth, then add the drained cannellini beans and corn. Stir to combine.
4. Add apple butter: Spoon in the apple butter and stir until it dissolves into the broth.
5. Simmer the chili: Bring the chili to a boil, then reduce heat to low. Cover and let simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
6. Shred the chicken: Using tongs, remove the chicken breasts to a cutting board. Let cool slightly, then shred with two forks. Return the shredded chicken to the pot.
7. Add cream cheese: Reduce heat to low. Add the cubed cream cheese to the pot and stir until completely melted and incorporated into the broth. This will happen in about 2-3 minutes. Do not let the chili boil after adding cream cheese to prevent curdling.
8. Adjust seasoning: Taste the chili and add additional salt, pepper, or apple butter as desired. For a thicker chili, let it simmer uncovered for 5-10 more minutes. For a thinner consistency, add a splash of broth.
9. Serve: Ladle chili into bowls and garnish with fresh cilantro and sliced green onions. Serve with lime wedges for squeezing over the top. Enjoy with crusty bread or tortilla chips.

Pro Tips

• Use room temperature cream cheese: Softened cream cheese blends more smoothly and reduces the risk of lumps. Let it sit out for 15-20 minutes before adding.
• Don't boil after adding cream cheese: Boiling can cause the cream cheese to curdle and separate. Keep the heat low and stir gently.
• Add apple butter gradually: Start with 1/3 cup and taste before adding more. Different brands vary in sweetness.
• For extra depth: Toast the spices (cumin, oregano, paprika) in the pot for 30 seconds before adding broth. This releases their essential oils.
• Shredded chicken vs. cubed: Shredded chicken gives a more rustic, chili-like texture. Cubed chicken works too but may become dry if overcooked.
• Make it ahead: The flavors meld and improve overnight. Make this chili a day in advance and reheat gently.
• Garnish generously: Fresh cilantro, green onions, and a squeeze of lime brighten the finished dish and balance the richness.
• Freeze in portions: This chili freezes beautifully. Store in individual containers for easy lunches.

Variations and Substitutions

• Turkey and apple white chili: Substitute ground turkey for chicken. Brown the turkey with the onions, then proceed as directed.
• Vegetarian version: Omit the chicken and use vegetable broth. Add an extra can of beans or diced sweet potatoes for heartiness.
• Smoky chipotle version: Add 1-2 minced chipotle peppers in adobo sauce along with the garlic for a smoky, spicy kick.
• Crockpot method: Sauté aromatics, then add everything except cream cheese to a slow cooker. Cook on low for 4-6 hours. Shred chicken, stir in cream cheese, and serve.
• Instant Pot method: Use sauté mode for aromatics and searing chicken. Add broth, beans, corn, and apple butter. Pressure cook on high for 10 minutes. Quick release, shred chicken, stir in cream cheese.
• Creamy white chicken chili with pumpkin: Replace half the apple butter with pumpkin puree for a fun fall twist. Reduce apple butter to 3 tablespoons and add 1/4 cup pumpkin puree.
• Spicy green chili version: Add a 4-ounce can of diced green chiles for extra flavor without too much heat.

Storage and Reheating

Fridge

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious.

Freezer

This chili freezes exceptionally well. Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat chili gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or water if the chili has thickened. Alternatively, microwave individual portions in 30-second intervals, stirring between each. Avoid boiling to keep the creamy texture intact.

FAQ

Can I use leftover rotisserie chicken? Absolutely! Skip the raw chicken and searing step. Add shredded rotisserie chicken after simmering the broth and beans for 10 minutes. Then proceed with adding cream cheese.

How can I thicken the chili? For a thicker chili, mash some of the beans with a potato masher before adding the cream cheese. Alternatively, simmer uncovered for 10-15 minutes to reduce the liquid.

Can I make this dairy-free? Yes, use full-fat coconut milk instead of cream cheese. The chili will have a slightly coconut flavor but will still be creamy and delicious. Omit the cream cheese and stir in 1/2 cup coconut milk at the end.

Is this chili spicy? As written, it has a mild warmth from the jalapeño and chili powder. For a kid-friendly version, omit the jalapeño and reduce chili powder to 1/4 teaspoon. For a spicier chili, add more jalapeño or a pinch of cayenne.

Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work great. They add more flavor and stay moist. Cook time may be slightly longer; ensure they reach 165°F.

What's the best apple butter to use? Any store-bought apple butter works. Look for one without added sugar if possible, but regular is fine. Homemade apple butter is wonderful if you have it.

Can I add other vegetables? Certainly! Diced bell peppers, zucchini, or carrots can be added with the onions. Just be mindful of cook times; add firmer vegetables earlier.

How do I prevent the cream cheese from curdling? Make sure the cream cheese is softened, and add it off the heat or over very low heat. Stir constantly until fully melted, and do not let the chili boil after adding it.