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
- 2 limes, optional for garnish
- cilantro, optional for garnish
- 1/2 cup cotija cheese
Instructions
- Sauté diced onion, poblano pepper (or jalapeño), and minced garlic in olive oil over medium heat for about 3 minutes.
- Add chili powder and cumin; sauté for an additional few minutes.
- Transfer the sautéed mixture to the slow cooker.
- Add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
- Cook on low for 6-8 hours until everything is tender.
- About 30 minutes before serving, stir in cream cheese until fully melted and combined.
- Serve hot with optional toppings like crumbled turkey bacon, cotija cheese, fresh lime juice, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg