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  • Writer's pictureMichelle Gonzales

White Chicken Chili

Fall is my favorite season to cook! It's the most time I spend in the kitchen. The smells of pumpkin, cranberry, and spices are intermingled, the warmth of the season embraces you, and the season's changing brings new beginnings.

One of my favorite dishes to cook for fall is my White Chicken Chili. There are many versions of this dish, everyone adding their own twist, but I wanted to share mine in hopes that it will bring something new to your holiday season this year.

My favorite part about this dish is it's easy to make! I use my instapot on the saute and slow cooker settings, however, you can also cook this meal on the stovetop or in a crockpot. I love cooking from farm to table, so all my ingredients either come from my garden or fresh from a local farmer. Always organic and homegrown! If these are not accessible for you, there are canned options for the ingredients below (if you are able, opt for the organic canned options).

Courtesy of Bing Images


1 Ib boneless chicken breasts

1 small yellow onion

2 garlic cloves

32 oz chicken broth (this varies on how much liquid you prefer in your chili, I also recommend

homemade broth for better flavor)

8 oz cream cheese

1 can corn (or you can use 1 corn on the cob)

2 cans cannellini beans (or make some fresh)

Monterrey Jack Cheese (topping)





Ground Coriander

Cayenne Pepper

Garlic Pepper


*For the seasoning I don't use measurements, I just eyeball the amount used. Try with 1/2 teaspoon for each and add more if desired.

Prep Work

  1. Take your cream cheese out to get to room temperature while prepping.

  2. For fresh corn on the cob, bring a pan of water to a boil. Add in your corn and cook for 5 minutes.

  3. While your corn is cooking, dice up your onion and garlic and combine in a small bowl. Dice up your chicken into 1-inch chunks and set aside in a separate bowl.

  4. Take the cob out of the water and let it cool.


  1. Turn your instapot onto saute. Add 1 tablespoon of olive oil. Once heated, add the onion and garlic mixture. Saute for 3 minutes.

  2. Add in the chicken and continue sauteing for an additional 3-5 minutes. While your chicken is sauteing, cut the corn off the cob.

  3. Turn your instapot to slow cook for 4.5 hours. It will start the slow cooker process and time will start to count down, this is okay.

  4. Add in the corn, beans, and chicken broth (I use homemade broth). Stir.

  5. Add in the cumin, paprika, ground coriander, cayenne pepper, garlic pepper, and chipotle seasonings. Stir.

  6. Add in your cream cheese. I tear pieces off and flatten them with my fingers before adding them as a layer on top. This helps the cheese break down and melt better throughout the cooking process. DO NOT STIR THIS IN! You want this to sit on top as a layer (you want it mostly submerged right on the surface (it will do this naturally as you are adding it).

  7. Add your oregano on top of your cream cheese.

  8. Put on the lid and let it cook! I check it after it's been cooking for 2 hours. This is when I stir it for the first time since it's been cooking. After that, I check it every hour to stir and break up the cream cheese. Helpful tip - I whisk the chili to help break up the cream cheese so it's completely melted when it's done cooking.

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