Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeño 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 crème fraîche
- 6 slices of Turkey Bacon (optional)
- 2 limes, optional for garnish
- Cilantro, optional for garnish
- 1/2 cup cotija cheese (optional)
Instructions
- Sauté diced onion, pepper, and garlic in olive oil until softened.
- Transfer to a slow cooker; add corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and broth.
- Cook on low for 6-8 hours until the chicken is tender.
- Stir in cream cheese during the last 30 minutes until blended.
- Serve hot with optional toppings like turkey bacon, lime juice, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg