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Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeño pepper, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
- 2 cups frozen corn
- 2 medium russet potatoes, peeled and diced
- 1 chipotle pepper in adobo sauce, diced
- 2 tbsp adobo sauce
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese or crème fraîche
- 6 slices of bacon
- 2 limes, optional for garnish
- Fresh cilantro, optional for garnish
- 1/2 cup cotija cheese
Instructions
- Sauté onion, pepper, and garlic in oil until translucent.
- Add spices, sauté briefly, then transfer to the slow cooker.
- Mix in corn, potatoes, chipotle, adobo sauce, chicken, and broth.
- Cover and cook on low for 6-8 hours.
- Stir in cream cheese or crème fraîche 30 minutes before serving.
- Prepare bacon until crispy and crumble for topping.
- Serve with bacon, cotija cheese, lime juice, and cilantro.
Notes
Adjust seasoning to your taste preferences.
Prep veggies the night before for easier cooking.
Use low heat to keep chicken tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg