Street Corn Chili with Cheesy Tortilla Dippers

Name: Street Corn Chili with Cheesy Tortilla Dippers
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb boneless, skinless chicken breasts; 2 cups chicken broth; 1 15-oz can white beans, rinsed and drained; 1 15-oz can corn, drained; 4 flour tortillas; 1 cup shredded Mexican cheese blend; 2 strips bacon, cooked and crumbled; 2 tbsp cotija cheese, crumbled; 1 lime, cut into wedges

This slow cooker street corn chili combines tender shredded chicken, corn, and white beans in a creamy broth, finished with crispy cheesy tortilla dippers and cotija cheese for a hearty Tex-Mex comfort meal.

⚡Slow Cooker

🌍Tex-Mex 🏷️Street corn 🏷️Chili 🏷️Chicken chili 🏷️Slow cooker

🏷️Crock-pot

🏷️Easy recipe

-0:00

TikTok

Total

4h 5m

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb boneless, skinless chicken breasts
2 cups chicken broth
1 15-oz can white beans, rinsed and drained
1 15-oz can corn, drained
4 flour tortillas
1 cup shredded Mexican cheese blend
2 strips bacon, cooked and crumbledoptional
2 tbsp cotija cheese, crumbledoptional
1 lime, cut into wedgesoptional

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Instructions

1
Place chicken breasts in the bottom of a slow cooker.
2
Pour in chicken broth, followed by the rinsed and drained white beans and drained corn.
3
Cover and cook on high for 4 hours or on low for 6-8 hours, until the chicken is cooked through.
4
Remove the cooked chicken from the slow cooker and place it on a cutting board.
5
Shred the chicken using two forks.
6
Return the shredded chicken to the slow cooker and stir to combine with the chili base.
7
To make the dippers, place a flour tortilla in a dry, non-stick pan over medium heat. Sprinkle with shredded cheese and top with a second tortilla.
8
Cook for 1-2 minutes per side, until the tortilla is golden brown and the cheese is melted. Repeat to make desired amount of dippers.
9
Cut the cheesy tortillas into wedges. Serve the chili hot, garnished with crumbled bacon, cotija cheese, and a lime wedge, with the tortilla dippers on the side.

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Tips & Notes

Pro tips

Shred chicken directly in the slow cooker with two forks while it's still warm for faster, easier breakdown.
Drain canned corn thoroughly to prevent excess liquid from making the chili watery.
Brush tortilla strips lightly with oil before baking to prevent them from drying out; they continue crisping as they cool.
Add lime wedges at the table so each diner can adjust brightness and acidity to taste.

Substitutions

Boneless, skinless chicken breasts → rotisserie chicken, shredded (use 2–3 cups; add at the end and warm through for 5 minutes)
White beans → great northern beans or cannellini beans (same quantity, similar creaminess)
Mexican cheese blend → sharp cheddar or Monterey Jack (maintains flavor and melt)
Flour tortillas → corn tortillas (bake 1–2 minutes longer as they're more delicate)

Storage & make-ahead

Store chili in an airtight container for up to 4 days; reheat gently on the stovetop or in the slow cooker. Prepare tortilla dippers fresh before serving.

Equipment

slow cooker

Common Questions

Can I make this chili on the stovetop instead of a slow cooker?

Yes. Bring all ingredients (except tortillas and toppings) to a boil in a large pot, then simmer covered for 20–30 minutes until chicken shreds easily.

How do I make the cheesy tortilla dippers crispy?

Cut flour tortillas into strips, brush lightly with oil, sprinkle with Mexican cheese blend, and bake at 375°F for 8–10 minutes until golden and crispy.

Can I prepare this chili ahead of time?

Yes. Cook the chili (without tortilla dippers) up to 2 days in advance and store in an airtight container. Reheat gently on the stovetop or in the slow cooker, then prepare fresh tortilla dippers before serving.

What can I substitute for white beans?

Cannellini beans, great northern beans, or chickpeas work well. Avoid red kidney beans as they will change the flavor profile.

Is this recipe gluten-free?

The chili itself is naturally gluten-free, but flour tortillas contain gluten. Use corn tortillas or gluten-free tortillas for the dippers to make the full dish gluten-free.