# Components:
→ Proteins
01 - 2 cups cooked shredded chicken
02 - 1 can (15 oz) white beans, drained and rinsed
→ Dairy
03 - 1 cup shredded white cheddar cheese
→ Vegetables & Fruit
04 - 1 medium onion, chopped
05 - 1 tart apple (e.g. Granny Smith), diced
→ Broth & Liquids
06 - 1 cup chicken broth
07 - 1 tablespoon olive oil
→ Spices & Seasonings
08 - 1 teaspoon chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add diced apple to the pot and cook for 2 minutes until slightly tender.
03 - Incorporate shredded chicken, white beans, chili powder, cumin, garlic powder, salt, and black pepper. Stir thoroughly to blend flavors.
04 - Pour in chicken broth and bring mixture to a gentle simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes to develop flavor.
05 - Stir shredded white cheddar cheese into the chili until fully melted and creamy. Adjust seasoning to taste.
06 - Ladle chili into bowls and serve hot. Optionally garnish with extra shredded cheddar, diced apples, or chopped cilantro.
