Ingredients
Scale
- 1 white onion (diced)
- 1 poblano or jalapeno pepper (diced)
- 2 cloves garlic (minced)
- 2 cups frozen corn
- 2 medium russet potatoes (peeled and diced)
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese or crème fraîche
- 1 chipotle pepper in adobo sauce (diced)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp sea salt
- 1 tbsp olive oil or avocado oil
- 2 tbsp adobo sauce
- 6 slices of Turkey Bacon (optional for garnish)
- 2 limes (optional for garnish)
- cilantro (optional for garnish)
- 1/2 cup cotija cheese (optional for garnish)
Instructions
- Heat olive oil in a large sauté pan over medium heat. Sauté the onion, poblano pepper, and garlic until softened, about 3 minutes. Stir in chili powder and cumin; cook for another minute.
- Transfer the sautéed mixture to your slow cooker. Add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
- Cook on low for 6-8 hours until the chicken is cooked through.
- In the last 30 minutes of cooking, stir in cream cheese until well combined.
- Serve hot topped with crumbled turkey bacon, cotija cheese, fresh lime juice, and cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg