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 Bacon
- 2 Limes, for garnish (optional)
- Cilantro, for garnish (optional)
- 1/2 cup Cotija cheese
Instructions
- Heat a large sauté pan to medium heat. Add the olive oil. Sauté the diced onion, poblano or jalapeño pepper, and garlic for about 3 minutes, until softened.
- Toss in the chili powder and cumin, sautéing for another few minutes until fragrant.
- Transfer the vegetable mixture to your slow cooker.
- Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth into the slow cooker.
- Cook on low for 6-8 hours, allowing the flavors to meld.
- Incorporate the cream cheese or crème fraîche until melted and blended in the last 30 minutes of cooking time.
- Prepare the bacon on the stovetop or in the oven until desired crispiness.
- Serve the soup hot, garnished with crumbed bacon, cotija cheese, fresh lime juice, and cilantro. Adjust salt and pepper if needed.
Notes
For a richer flavor, roast the corn before adding to the slow cooker. Store in the fridge for 3-4 days or freeze for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Mexican soup, street corn soup, slow cooker soup