Ingredients
Scale
- 1 white onion (diced)
- 1 poblano pepper (diced)
- 2 cloves garlic (minced)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tbsp olive oil
- 2 cups frozen corn
- 2 medium russet potatoes (peeled and diced)
- 1 lb chicken breast
- 6 cups chicken broth
- 8 oz cream cheese
Instructions
- In a large sauté pan over medium heat, add olive oil and sauté diced onion, poblano pepper, and garlic until softened (about 3 minutes). Stir in chili powder and cumin; cook for an additional minute.
- Transfer the mixture to the slow cooker. Add frozen corn, diced potatoes, chicken breast, and chicken broth; stir well.
- Cover and cook on low for 6–8 hours.
- About 30 minutes before serving, stir in cream cheese until melted and fully combined.
- Serve warm with optional toppings such as crumbled turkey bacon, cotija cheese, fresh cilantro, and lime juice.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg