White Chicken Chili Recipe

this creamy white chicken chili recipe is the perfect cozy soup to welcome fall! made in the slow cooker all day and ready to eat in 10 minutes when you get home! | themillennialmenu.com

Confession: I’ve been eating this White Chicken Chili recipe pretty consistently for over a year, but it’s just getting on the blog now because it’s SO good I’ve eaten it all before I could take a good picture. I changed up my strategy and ate a bowl first, this time, and then started photographing. You can thank me later, once you’ve made your own bowl of this creamy, zesty soup.

It’s really starting to get into fall weather here in Boston and I just made a big pot of this chili to enjoy with some cornbread last week. I ate leftovers for days and definitely wasn’t mad about it. I throw everything in my Instant Pot in the morning and set it to cook while I’m at work, and come home to only 10 more minutes of prep before dinner is ready. Nothing beats a huge pot of chili being a few minutes away from ready when you come home from a long day. I use the slow cooker function on my Instant Pot, you can use a regular slow cooker, or I’m sure cook for longer on the traditional stovetop (try it and tell me how it goes!).

Did I mention this recipe can be done in THREE simple steps? 1. Throw everything in your slow cooker (or Instant Pot, using the slow cooker function) and cook 2. Add creaminess 3. Top with delicious toppings….and then, EAT! Other than dicing an onion, this soup really couldn’t be easier than throwing things into a bubbling pot of goodness. There is nothing I love more than a little bit of cream cheese in something (see: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom) to get that tangy, creamy flavor just right. Top off the chili with literally anything you want - avocado, cheese (duh), or some jalapenos if you like spice (not me!)

White Chicken Chili

Makes 4 servings
Other recipes with these ingredients: Cream cheese: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom // Cilantro: Grilled Mexican Street Corn Soup or Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 10 minutes before + 10 minutes after
Cook time: 5 hours using slow cooker function
Total Time: 20 minutes active prep, 5 hours 20 minutes total


  • 1 lb boneless skinless chicken breasts, sliced in half height-wise

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 3 cups chicken broth

  • 1 15-oz. can of whole kernel corn, drained

  • 1 15-oz. can of Great Northern Beans, drained

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1 tbsp cumin

  • 1 tsp oregano

  • 2 tsp chili powder

  • 1/2 cup cream cheese, about 1/2 block, diced

  • 1 cup milk, half & half, or cream - This is flexible, I just pick based on what other meal’s I’m making that week!

  • Toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, sliced jalapenos

Dietary Substitutions:
Gluten Free Friendly
Not dairy-free, vegan, or vegetarian friendly



1. Add 1 lb chicken breasts, 1 diced medium yellow onion, 3 cloves minced garlic, 3 cups chicken broth, can of drained corn, can of drained Great Northern Beans, 2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 1 tsp oregano, and 2 tsp chili powder to your slow cooker or Instant Pot. Cook 5 hours on Slow Cooker setting on *low* heat.


2. Once your chicken is fully cooked, after about 5 hours on low, shred the chicken breasts in the pot using two forks and add 1/2 cup diced cubes of cream cheese and 1 cup milk, half & half, or cream to the slow cooker. Whisk to incorporate, continuing to cook on low for about 10 more minutes. Taste and add more spices and/or salt & pepper to taste.
3. Once the chili has become creamy and thickened, add toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, and/or sliced jalapenos and enjoy!


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container.

LUNCH TOMORROW - As I’ve said, this is a great recipe to make a big batch of in your slow cooker and have leftovers on hand - especially for a cozy lunch at work on a cold fall day! Make sure your containers are leak-proof.

EXTRA INGREDIENTS - Use up the rest of your cream cheese in my favorite Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom. Have a cilantro-themed week with a few of my favorite cilantro recipes: Grilled Mexican Street Corn Soup, Crispy Chicken Lettuce Wraps with Peanut Sauce, or my Coconut Lime Shrimp.

This recipe was inspired by and adapted from The Chunky Chef’s Creamy Crockpot White Chicken Chili.

Grilled Mexican Street Corn Soup Recipe

This grilled mexican street corn soup recipe, inspired by the mexican street food elotes, is the perfect way to welcome summer. | themillennialmenu.com

I'm super excited to share this Grilled Mexican Street Corn Soup recipe! It's a fun take on the classic Mexican street food, elotes. I love ordering this dish as one of the many delicious tapas at Toro, a great Boston restaurant that first introduced us to the wonders of Spanish tapas before our trip to Barcelona (no Mexican street food in Barca, though). While I definitely envision corn on the cob as the ultimate summer food, May counts as basically summer, right? This soup doesn't get too far ahead of itself, though, and will still keep you cozy on these still-chilly spring nights.

Elotes features a creamy coating on fire roasted corn, finished with bright flavors like chile powder, cotija cheese, and lime juice. There are so many layers of flavor when you take your first (very messy) bite that I wondered how I could ever re-create that in soup form. I'd been inspired seeing different elotes soup recipes on the internet, but the flavors just weren't the same when I tried to make it the first few times. UNTIL NOW.  It's all thanks to a few secret ingredients...courtesy of one of my favorite places on this planet, Trader Joe's. 

This soup wouldn't be the same without that charred, deep roasted corn flavor that comes from a fiery grilling. Thankfully, Trader Joe's freezer section has got you covered on this one: you'll need one bag of Trader Joe's Mexican Style Roasted Corn with Cotija Cheese and one bag of Trader Joe's Roasted Corn. Both bags have roasted corn, which will add that depth of flavor. I like the Mexican Style because there is some creamy sauce included in the bag, which acts as a nice base for the soup by adding that extra burst of flavor for you to build onto. I went with a more "plain" second bag because my recipe adds my own seasonings and flavorings, but this is really flexible -  Note: If you can only find one of these kinds of corn at TJ's, it is not a huge deal at all - just make sure you have two bags of corn total. You can also make this with regular frozen corn as well as canned corn - while the roasted flavor won't be as intense, the bright, flavorful toppings like the cotija cheese and lime juice will still guarantee this dish is a hit.

Grilled Mexican Street Corn Soup

Makes approximately 4 servings
Other recipes with these ingredients: Cilantro: all my recipes here, including my Chicken Enchiladas Recipe // Sour Cream: add it atop Turkey Chili or my Five Minute Fish Taco Bowls.
Prep time: 10 minutes
Cook time: 30 minutes
Total Time: 40 minutes


Dietary Substitutions:
Vegetarian Friendly
Gluten Free Friendly
Dairy-free or Vegan: Top with dairy free cheese, skip sour cream


1. Heat olive oil in a soup pot over medium head. Add 1 small yellow onion, diced, to the pot and stir 2-3 minutes, until transluscent. 
2. Add the two bags of corn and stir for 3-4 minutes, until starting to defrost. IMPORTANT: Set aside 1 cup of the corn mixture, for topping the soup later.
3. Add 4 cups vegetable broth and 1/2 cup sour cream to the soup and let simmer for 10 minutes.
4. Slowly and carefully, in batches if needed, transfer the majority of the soup into a blender and blend until desired texture.
5. Transfer back into your soup pot and add salt, pepper, and chili powder to taste. Let simmer on medium-low heat while you finish preparing the topping.
6. Meanwhile, while the soup is simmering, chop about 1/4 cup cilantro and toss it with the corn mixture that you said aside earlier in step 2.
7. Plate the soup and top with the corn and cilantro mixture, cotjia cheese and a squeeze of the lime wedges and enjoy!


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. I love making a big batch of soup and keeping it in the fridge for a quick meal. I wouldn't recommend freezing this due to the added dairy (sour cream) but if you leave that out it would be very freezer friendly - just top with cheese once defrosted!

LUNCH TOMORROW - Keep the toppings separate and add once you've heated up your soup. It will help it tasting just as fresh as the night you made it! Especially the lime - squeezing a fresh lime wedge over the top while sitting at your desk will make those desk lunches slightly less sad.

EXTRA INGREDIENTS - You'll likely have extra cilantro, which is also a favorite garnish in my Easy Chicken Enchiladas recipe. Check out all my cilantro recipes here by scrolling down the page). Use any extra sour cream atop a cozy bowl of Turkey Chili with some of that cilantro as well.

This mexican street food-style corn soup, inspired by elote, is topped with a delicious mix of bright flavors like charred corn, cilantro, and lime juice. The best summer souP! | themillennialmenu.com

Turkey Chili Recipe

Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!

Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)


  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping

Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

(see non-Instant Pot directions in italics below)

1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!


instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.

Microwave Corn on the Cob

Microwave Corn on the Cob is ready in just 3 minutes start to finish. Farm fresh doesn't get any easier than this! | themillennialmenu.com

We're right in the middle of summer produce season and that means corn on the cob is calling my name. I can remember summers sitting in our backyard husking corn for dinner and waiting for it to boil just so we could slather it in butter and salt to enjoy. This summer, my mom started raving about this new hack for cooking corn on the cob that I wanted so share with you all because it literally gets you a vegetable side dish in 3 minutes and you press approximately 3 buttons to do so.

Did you know you can cook corn on the cob, un-husked, in the microwave? Yep, that's right. Just put it in the microwave unhusked for about 3 minutes (add about 1 minute if you have more than 3 or 4 ears in there, or do 2 batches). Let it cool when it comes out for about a minute so you don't burn yourself on the steam. Carefully husk the corn, letting steam escape as you go. Add butter and salt (or whatever else you like) and enjoy! We've been having it multiple times a week thanks to our farm share. 

This trick is great because I know that side dishes can be annoying. I think for the first 6 months of this past school year we only ate asparagus because I could put it in the oven with salt, pepper, and olive oil and it tasted good 7 minutes later. This trick makes it easy to mix things up a bit. Side dishes are an important way to make meals more interesting and enjoyable but also to get your full range of vitamins and nutrients you need for a healthy lifestyle. So, this 3 minute microwave corn trick leaves you with no excuse not to enjoy the farm fresh corn that is all over the place. Confession: I still cut my corn off the cob as a tribute to the days when I had braces, so please forgive me. This hack leads to delicious corn on or off the cob.

Freezer Friendly Mexican Stuffed Peppers Recipe

Make a batch of Freezer Friendly Mexican Stuffed Peppers filled with turkey and quinoa to have on hand for a quick, easy weeknight meal. | themillennialmenu.com

This Freezer-Friendly Mexican Stuffed Peppers Recipe is one of my most freezer friendly recipes, bursting with flavor as well as three(!) different protein sources: ground turkey, quinoa, and black beans. Stuffed peppers remind me of my grandma, who makes an amazing traditional version with rice and hamburger meat (covered in a sauce with ketchup and brown sugar) but I love this re-vamped version that is a complete and balanced meal.

It's really important to me (and my budget) that I eat a homecooked meal every night. But, I don't always have time to cook something from scratch. These peppers make eating a homecooked and delicious meal possible because they freeze so well. They're also tasty, travel well for lunch, easily adaptable for almost any dietary restrictions, and work with flexible ingredients. I can't think of a better Millennial Menu item! At the end of this post, you can read more about how to freeze these so you'll always have a few on hand for dinner during a busy week. 

I always have a few of these on hand in my freezer ready for busy weeks when I won't have time to cook but still want to eat a healthy, delicious, and filling dinner. What is your go-to dinner on a busy night?

Freezer Friendly Mexican Stuffed Peppers Recipe

Makes 4-5 large peppers
Other recipes with these ingredients: Black beans & cilantro: Fish tacos // Ground turkey & Quinoa: Quinoa Stuffed Baked Tomatoes // Quinoa: add to salad for lunch, Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce
I'll be doing Millennial Menu posts of similar recipes to those linked here very soon, but for now, here are some ideas of how to use up ingredients!


  • 4-5 large bell peppers


  • 1/3 cup quinoa Subtsitute: farro, rice, etc.
  • Splash of olive oil
  • 1 lb. ground turkey Substitute: ground chicken, ground beef
  • 1/2 packet of fajita/taco seasoning  
  • 1 can diced tomatoes -  Optional canned diced tomatoes work, I've also used canned tomato sauce before and that is also tasty. You could use fresh tomatoes, but I prefer the canned because the added juice makes the filling more flavorful._
  • 1 small can corn -  Optional You could use fresh corn as well, but that raises the cost.
  • 1/2 can black beans  Optional
  • Salt and pepper


  • Shredded Mexican cheese Optional
  • Sour cream Optional
  • Cilantro Very Optional

Dietary Substitutions
Dairy Free: Don't add sour cream & cheese at the end.
Vegetarian: Leave out the turkey and just use quinoa and veggies in your filling.
Vegan: Dairy Free + Vegetarian
Already Gluten Free


Preheat the oven to 350°F. This is always the first thing you should do if you're cooking with the oven! 
2. Assemble all your ingredients and the necessary kitchen tools:

  • Knives
  • Cutting board
  • A small sauce pan to cook the quinoa in
  • A frying pan to cook the ground turkey in
  • Spatula to cook the ground turkey with
  • Mixing bowl
  • Spoon to scoop the filling into the peppers
  • Oven-safe pan for the peppers (pie plates work great or 8x8 pans that have edges the peppers can lean up against)

3. Turn one burner on high. Add 2/3 cup of water to the sauce pan. Add in 1/3 c. dry quinoa. [Important Ratio: 1:3 dry quinoa:cooked quinoa, 1:2 quinoa:water]Read more about how to cook quinoa. Now you have to wait for the quinoa to boil, at which point you'll turn down the heat and let it sit and cook for 15 minutes, but...while you're waiting for the quinoa to boil...
4. Turn on another burner on medium and place the frying pan on it. Let the frying pan heat up on the stove for a minute. While this is heating up...
5. You want to core your bell peppers with a knife so that they're hollow and you can fill them with your turkey and quinoa filling. It's nice to get this out of the way so you're not overwhelmed trying to do this while your raw meat is cooking. Need help? Watch Martha Stewart core a pepper.

6. Add a splash of canola oil to the frying pan that was heating up, enough to lightly coat the entire bottom of the pan. Wait 30 seconds or so for the oil to het up a bit, and add your 1 pound of ground turkey to the pan. Move it around with a spoon or spatula - this is called browning. Sprinkle the 1/2 packet of taco seasoning as it cooks, continuing to move the turkey around and mix in the seasoning with the spatula. It should take about 5-8 minutes for the turkey to cook. When it's done, it should be entirely brownish-grey, with no pink.
7. Once the quinoa comes to a boil, turn down the heat to low and cover the pot. Let the quinoa sit and cook for 15 minutes. 

8. Mix together the cooked turkey and cooked quinoa in a mixing bowl.
9. Add 1 can of corn, 1/2 can of beans, and 1 can of tomatoes to the bowl. Use a spoon to mix everything together.
10. Smell it! Does it smell like you want more taco spice? Add it now if you do!
11. Add in salt and pepper, to taste.

12. Spoon the filling into the peppers, filling each pepper to the top.
13. Place on a pan to cook in the oven. A pie plate or 8x8 pan with edges works to keep the peppers upright.

14. Cook for approximately 30 minutes on 350°F. Since your meat isn't raw, you can cook for as long or short as you want. Just cook until the peppers are as soft as you want them to be in order to eat them. You can poke them with your finger to see how soft they are.

15. Take your peppers out of the oven when the pepper is soft enough to eat (about 30 minutes on 350°F).
16. Top with shredded cheese, sour cream, and cilantro.


Lunch tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Pack these in a Tupperware for lunch with the sour cream on the side. Cut in half to make microwaving quicker.

STORING - The peppers will keep for about 3 days in the fridge. But, they're practically MEANT for freezing! Especially because the recipe makes 4 - you can eat one, bring one for lunch the next day, and still have TWO dinners for later always ready to go in the freezer. Once they come out of the oven, I let them cool a bit before popping them in the freezer (on the dish you cooked them in is fine). Let them freeze overnight before storing for the long term. I didn't take the time to let them freezer overnight the first few times I made these (I just plopped them in a bag still hot), but it's worth it. Allowing them to harden overnight means they'll be more likely to retain their shape and flavor, and they won't leak juices all over the bag you're going to store them in. The next day, you're ready to bag the peppers to store them in your freezer for the long term. If you're smart, you've read Why Every Millennial Needs a FoodSaver and can use your Food Saver to vacuum seal the peppers for storing in the freezer. If not, add it to your Christmas list and store in freezer Ziplock bags. It's always good to label and date your freezer food. The peppers will last indefinitely at 0°F in the freezer, but for best taste and flavor, eat them within 3-4 months.

EXTRA INGREDIENTS - You'll have half a can of black beans left. These freeze wonderfully and can go into so many recipes. Use a FoodSaver or place in a ziplock bag, label and date, and freeze! You can also use them in a fish taco bowl, taco soup, or added to a salad for lunch or breakfast scramble with eggs. The shredded cheese and sour cream will last for weeks in the fridge and are great ingredients for healthy multigrain nachos as a snack. The best way to store cilantro is in a drinking glass with a bit of water in it, and place it in the fridge with a plastic bag over the top. You can use it for other Mexican-inspired dishes, like in a fish taco or breakfast burrito.

This recipe was inspired by and adapted from Chef Savvy's Healthy Mexican Turkey and Quinoa Stuffed Peppers.