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Green Chicken Corn Chili with Baked Tortilla Straws

Green Chicken Corn Chili with Baked Tortilla Straws

Prep time 15 minutes
Cook time 3 hours, 30 minutes
Ready in 4 hours
Makes 6-8 servings


  • 3 boneless skinless chicken breasts
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 (15-oz) can red kidney beans, drained and rinsed
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 (1-lb.) bag frozen corn kernels
  • 1/4 cup fresh cilantro, roughly chopped
  • 24 oz. bottle chicken broth
  • 2 (16-oz.) jars salsa verde

Baked Tortilla Straws

  • 1 tablespoon olive oil
  • 4 corn tortillas, sliced into thin strips
  • 1/4 teaspoon kosher salt

For Serving

  • shredded cheddar and Monterey Jack cheese
  • cilantro
  • lime wedges


1. Add all ingredients to slow cooker.
2. Cook on HIGH for 3.5 hours or on LOW for 7 hours.
3. Before serving, remove chicken from slow cooker and shred with two forks. Add back to chili.
4. Ladle into bowls. Serve with tortilla straws, shredded cheese, cilantro, and lime wedges.

Tortilla Straws
1. Preheat oven to 425°F.
2. Line a baking sheet with foil. Drizzle with half of olive oil.
3. Spread tortilla strips evenly over the pan.
4. Drizzle with remaining olive oil and sprinkle with salt. Toss to coat.
5. Bake for 10 to 15 minutes, or until the strips are brown and crisp.
Recipe by Bree Hester of