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Hearty Crockpot Mexican Street Corn White Chicken Chili

A comforting and flavorful chili made with chicken breasts, white beans, sweet corn, and spices, perfect for chilly nights and gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 1000
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Good-quality, fresh chicken.
  • 1 can white beans Can use Great Northern or navy beans.
  • 1 can corn Canned or frozen corn can be used.
  • 1 can diced tomatoes with green chilies For added flavor and slight spice.
  • 1 cup chicken broth Vegetable broth can be used for a lighter option.
  • 1 piece onion, diced Adds depth of flavor.
  • 2 cloves garlic, minced Enhances overall flavor.
  • 1 teaspoon chili powder Adjust to taste for spice level.
  • 1 teaspoon cumin Adds warmth to the chili.
  • to taste salt and pepper Important for flavor adjustment.
  • 1 cup cotija cheese Can substitute with feta cheese.
  • as needed fresh cilantro for garnish Adds flavor and color.

Method
 

Preparation
  1. Gather all your ingredients, including dicing the onion and mincing the garlic.
Cooking
  1. In your Crockpot, place the chicken breasts at the bottom.
  2. Add the white beans, corn, and diced tomatoes.
  3. Pour in the chicken broth, then add the diced onion, minced garlic, chili powder, cumin, and season with salt and pepper.
  4. Gently stir the mixture ensuring the chicken is submerged in the broth.
  5. Set the Crockpot to cook on low for 6-8 hours or high for 3-4 hours.
Finishing Touches
  1. Once the cooking time is complete, carefully remove the chicken from the Crockpot.
  2. Shred the chicken using two forks and return it to the pot.
  3. Stir in the cotija cheese until melted and well combined.
Serving
  1. Spoon the chili into bowls and top with fresh cilantro.
  2. Serve hot and enjoy!

Notes

Allow to cool completely before refrigerating. Store for 3-4 days in the fridge or freeze for 2-3 months in an airtight container. Reheat over medium heat or in the microwave.