Creamy crockpot Mexican street corn chicken chili made with tender chicken, sweet corn, and warm spices.

Boneless skinless chicken breasts

Onion diced

Garlic minced

Chicken broth

Sweet corn drained

Diced green chilies

Chili powder

Cumin

Smoked paprika

Salt

Black pepper

Cream cheese

Fresh lime juice

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1. Add chicken, onion, garlic, broth, corn, green chilies, and spices to crockpot

2. Cook on low until chicken is tender

3. Shred chicken and return to crockpot

4. Stir in cream cheese until smooth

5. Finish with fresh lime juice and serve

Store leftovers refrigerated up to 4 days. Reheat gently.