Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeno pepper, diced
- 2 cloves garlic, diced or 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 creme fraiche
- 6 slices of bacon
- 2 limes, optional for garnish
- cilantro, optional for garnish
- 1/2 cup cotija cheese
Instructions
- Heat a large saute pan to medium heat. Once hot, add the oil. Saute the onion, pepper, and garlic for 3 minutes.
- Add the chili powder and cumin. Saute for another few minutes, then transfer to your slow cooker.
- Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker.
- Cook on low for 6-8 hours.
- Stir in the cream cheese or creme fraiche during the last 30 minutes of cooking.
- Prepare the bacon on the stovetop or oven until crispy.
- Serve the soup hot with crumbled bacon, cotija cheese, fresh lime juice, and cilantro. Adjust salt and pepper to taste.
Notes
- Substitute poblano with jalapeno for more heat.
- Use fresh or canned corn if frozen is unavailable.
- For a vegetarian version, omit chicken and use vegetable broth.
- For dairy-free, replace cream cheese with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg