Ingredients
Scale
- 1 white onion, diced
- 1 poblano pepper or jalapeno 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 creme fraiche
- 6 slices of Turkey Bacon
- 2 limes (optional for garnish)
- cilantro (optional for garnish)
- 1/2 cup cotija cheese
Instructions
- Sauté diced onion, poblano or jalapeño pepper, and minced garlic in olive oil over medium heat until softened. Stir in chili powder and cumin for 2 minutes to enhance flavors.
- Transfer the sautéed mixture to a slow cooker. Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Mix well.
- Cover and cook on low for 6–8 hours until the chicken is tender.
- In the last 30 minutes of cooking, stir in cream cheese until melted and combined.
- Cook turkey bacon separately until crispy.
- 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 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg