Street Corn Chili with Cheesy Tortilla Dippers

Place chicken breasts in the bottom of a slow cooker.

Pour in chicken broth, followed by the rinsed and drained white beans and drained corn.

Cover and cook on high for 4 hours or on low for 6-8 hours, until the chicken is cooked through.

Remove the cooked chicken from the slow cooker and place it on a cutting board.

Shred the chicken using two forks.

Return the shredded chicken to the slow cooker and stir to combine with the chili base.

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.

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.

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.