Slow Cooker Mexican Street Corn White Chicken Chili Soup - Cozy, Creamy, and Full of Flavor
Servings: 6 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups frozen corn kernels (or 3 cups fresh corn, charred, cut from cobs)
- 1 can (4 ounces) diced green chiles, mild or hot
- 1 can (15 ounces) white beans, drained and rinsed (cannellini or Great Northern)
- 1 can (15 ounces) hominy, drained (optional but recommended for classic texture)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander (optional)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 block (8 ounces) cream cheese, cut into cubes, softened
- ½ cup half-and-half or heavy cream
- Juice of 1 to 2 limes, plus extra lime wedges for serving
- Fresh cilantro, chopped
- Queso fresco or cotija, crumbled (for topping)
- Tajin or extra chili powder (for topping)
- Optional add-ins: 1 jalapeño (seeded and minced), 1/2 cup chopped roasted red peppers, 1 cup shredded Monterey Jack or pepper jack
Instructions
- Prep the corn: For extra flavor, char the corn. Heat a dry skillet over medium-high and cook corn until lightly blistered, 5–7 minutes, stirring occasionally. This step is optional but adds that street-corn vibe.
- Load the slow cooker: Add onion, garlic, corn, green chiles, white beans, hominy (if using), and chicken broth to the slow cooker. Stir in cumin, chili powder, smoked paprika, oregano, coriander (if using), salt, and pepper.
- Add the chicken: Nestle the chicken breasts or thighs into the mixture so they’re mostly submerged.
- Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
- Make it creamy: Add the cream cheese cubes and half-and-half. Stir until the cream cheese melts and blends into the soup. If needed, cover and cook on High for 15–20 minutes, then stir again until smooth.
- Brighten it up: Stir in lime juice. Taste and adjust seasoning with more salt, pepper, or lime as needed.
- Serve: Ladle into bowls and top with cilantro, crumbled cotija or queso fresco, a sprinkle of Tajin or chili powder, and extra lime wedges. Add jalapeño slices if you like heat.