Ingredients
Scale
- 1 white onion (diced)
- 1 poblano or jalapeno pepper (diced)
- 2 cloves garlic (minced)
- 2 tsp chili powder
- 2 tsp cumin
- 1 lb chicken breast
- 2 cups frozen corn
- 6 cups chicken broth
- 8 oz cream cheese
- Optional: lime wedges, cilantro, crumbled cotija cheese
Instructions
- Sauté the onion, pepper, and garlic in a large sauté pan with olive oil over medium heat for about 3 minutes. Add chili powder and cumin; sauté for another few minutes. Transfer to the slow cooker.
- In the slow cooker, add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Set to low and cook for 6–8 hours.
- About 30 minutes before cooking is complete, stir in cream cheese until smooth.
- Serve hot, garnished with crumbled turkey bacon, lime juice, cilantro, and cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 60mg