Mexican Street Corn White Chicken Chili
Charred corn, lime and cotija on top of the creamy base.
Mexican Street Corn White Chicken Chili
Course: Main CourseDifficulty: Easy6
servings20
minutes7
hours15
minutesCharred corn, lime and cotija on top of the creamy base.
Ingredients
1½–2 lb boneless, skinless chicken breasts
2 cans (15 oz each) Great Northern beans, drained and rinsed
2 cups frozen corn, divided
2 cans (4 oz each) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
3–4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
½ tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
8 oz cream cheese, at room temperature
½ cup crumbled cotija
1 tsp chili powder for the corn
2 limes
Cilantro
Directions
- Lay the chicken breasts on the bottom of the slow cooker.
- Add half of the corn, then the beans, onion, garlic and green chiles.
- Pour in 3 cups of the broth and add the cumin, chili powder, oregano, paprika, salt and pepper.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the chicken reaches 165°F.
- About 20 minutes before the end, heat a dry skillet over high heat and char the rest of the corn with the chili powder for 4 to 5 minutes.
- Shred the chicken, then mash about a third of the beans against the side of the pot.
- Stir in the cream cheese, return the chicken and cook on HIGH 15 minutes until smooth.
- Thin with broth if needed and squeeze in the juice of one lime.
- Ladle into bowls and top with the charred corn, cotija and cilantro.
- Serve with the second lime cut in wedges.
Notes
- Char the corn in the skillet, not the pot: the slow cooker only steams it.
Why Mexican Street Corn White Chicken Chili gets its corn from the skillet
The slow cooker steams, so it cannot brown anything. A dry, hot pan chars the kernels in minutes and gives the smoky edge street corn is known for. The lime and cotija wake up the creamy base.
Dry heat does what the slow cooker cannot. Char the corn with chili powder in a very hot skillet for 4 to 5 minutes, stirring now and then. The lime and cotija go on at the table, so each bowl keeps its fresh, salty contrast.
Swaps
Feta works in place of cotija. Fresh corn cut from the cob is great in season. Do not use canned corn for charring, because it is too wet.
Serving
Tortilla chips and extra lime. A scoop of sour cream cools it.
Leftovers and mistakes
Keeps 3 to 4 days. Add the charred corn and cheese fresh when you reheat. The corn loses its edge in the fridge. Crowding the skillet is the mistake. Work in a thin layer so it browns.
Mexican Street Corn White Chicken Chili at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours 15 minutes
- Servings: 6 servings
- Ingredients: 18, led by –2 lb boneless, (15 oz each) Great Northern beans, frozen corn, (4 oz each) diced green chiles
Tips for Mexican Street Corn White Chicken Chili
Char the corn in the skillet, not the pot: the slow cooker only steams it.
Mexican Street Corn White Chicken Chili FAQ
How long does Mexican Street Corn White Chicken Chili take?
Mexican Street Corn White Chicken Chili takes 7 hours 15 minutes of cooking after 20 minutes of prep.
How many people does Mexican Street Corn White Chicken Chili serve?
This recipe makes 6 servings.
What do I need to make Mexican Street Corn White Chicken Chili?
18 ingredients, led by –2 lb boneless, (15 oz each) Great Northern beans, frozen corn, (4 oz each) diced green chiles. Amounts are in the recipe card above.
Part of: 7 Crockpot White Chicken Chili Recipes That Stay Creamy
