10/12/2026
WEIGHT WATCHERS SLOW COOKER MEXICAN STREET CORN WHITE CHICKEN CHILI
Craving the smoky, zesty, spoon-coating decadence of Authentic Mexican Street Corn (Elote) combined with cozy White Chicken Chili without full-fat cream cheese calorie bombs, heavy mayonnaise globs, flour-thickened butter roux pastes, and blown daily point budgets? 🙌 This Slow Cooker Mexican Street Corn White Chicken Chili brings all that vibrant street-cart flavor straight to your dinner table with zero babysitting needed! We ditch heavy cream and mayo entirely by blending fiber-packed Great Northern white beans with plain non-fat Greek yogurt, fresh lime juice, roasted garlic, and savory bone broth into an ultra-silky, protein-rich elote crema that never separates! Loaded with skillet-blistered sweet corn kernels (seared in a smoking-hot dry pan until deeply charred and smoky!), 0-point tender shredded chicken breast, mild fire-roasted poblano peppers, and diced green chiles! Topped with tangy crumbled Cotija cheese, a zesty dusting of TajĂn chili-lime seasoning, and fresh garden cilantro! Pure festive comfort food made lean, high-protein, and completely guilt-free in ONE pot! 🕒✨
Ingredients:
1.5 lbs Boneless Skinless Chicken Breasts
2.5 cups Sweet Corn Kernels (fresh or thawed frozen; charred in a hot dry skillet until deeply blistered)
2 cans (15 oz each) Great Northern Beans (rinsed and drained; 1 can kept whole, 1 can blended for the cream base)
2 Medium Poblano Peppers (roasted, peeled, seeded, and diced)
1 can (4 oz) Diced Green Chiles (mild Hatch chiles)
1 Large Leek (white and pale green parts only, washed thoroughly and sliced thin)
2 stalks Celery (thinly sliced)
6 cloves Garlic (minced)
4 cups Low-Sodium Chicken Bone Broth (divided)
3/4 cup Plain Non-Fat Greek Yogurt (room temperature)
Juice of 2 Large Fresh Limes (divided)
1.5 tbsp Ground Cumin (toasted)
1 tbsp Ground Coriander
1 tsp Smoked Paprika & Garlic Powder
1/2 tsp Dried Mexican Oregano
1/3 cup Cotija Cheese or Queso Fresco (crumbled, for topping)
1 tsp TajĂn Clásico Chili Lime Seasoning (for dusting)
1/4 cup Fresh Cilantro (chopped, for garnish)
Olive oil cooking spray
Coarse sea salt & freshly cracked black pepper to taste
Instructions:
Char the sweet corn: Heat a large dry cast-iron skillet over high heat. Add the sweet corn kernels in a single layer and let cook undisturbed for 2–3 minutes until deeply blistered and charred with dark brown edges. Toss and cook 1 more minute, then remove from heat. (Reserve 1/2 cup for the final topping).
Make the velvety elote cream base: In a high-speed blender, combine 1 can of the drained Great Northern beans, 1/2 cup of the chicken bone broth, the plain non-fat Greek yogurt, and the juice of 1 lime. Blend on high for 45–60 seconds until completely silky smooth, thick, and creamy. Set aside.
Lightly mist the black ceramic insert of a 6-quart oval slow cooker with olive oil spray.
Place the sliced leek, sliced celery, diced roasted poblano peppers, diced green chiles, and minced garlic across the bottom.
Place the whole chicken breasts on top of the aromatics. Season generously with ground cumin, ground coriander, smoked paprika, garlic powder, dried oregano, sea salt, and black pepper.
Add the remaining whole can of Great Northern beans and 2 cups of the charred sweet corn into the slow cooker.
Pour in the remaining 3.5 cups of chicken bone broth and the blended bean elote cream. Stir gently to combine around the chicken breasts.
Cover with the glass lid and cook on LOW for 5 hours (or on HIGH for 3 hours) until the chicken breasts are completely fork-tender.
Remove the lid. Transfer the chicken breasts to a plate and use two dinner forks to shred the meat into juicy bite-sized strands. Return the shredded chicken to the slow cooker along with the juice of the second fresh lime. Stir well.
Taste and adjust seasoning with additional sea salt and freshly cracked black pepper if desired.
Ladle the steaming chili into deep white ceramic bowls. Top each serving with a spoonful of the reserved charred corn, crumbled Cotija cheese, a generous dusting of TajĂn chili-lime seasoning, and fresh chopped cilantro.
Use a deep stainless steel soup ladle to serve, and enjoy piping hot with a silver dinner spoon! 🥗✨
✨ Want the full Weight Watchers points calculation & cozy low-carb slow cooker chili meal prep guides? Comment "ELOTE" below, or check out the full recipe in the comments! ⬇️
