Ingredients
Scale
- 1 white onion (diced)
- 1 poblano or jalapeno pepper (diced)
- 2 cloves garlic (minced)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 2 cups frozen corn
- 2 medium russet potatoes (peeled and diced)
- 1 chipotle pepper in adobo sauce (diced)
- 2 tablespoons adobo sauce
- 1 pound chicken breast
- 6 cups chicken broth
- 8 ounces cream cheese
- Optional garnishes: lime wedges, cilantro, crumbled cotija cheese
Instructions
- In a large sauté pan over medium heat, add olive oil and sauté the onion, poblano or jalapeno pepper, and garlic until softened (about 3 minutes). Stir in chili powder and cumin; cook for another minute before transferring to the slow cooker.
- In the slow cooker, combine frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Set on low heat and cook for 6 to 8 hours.
- In the last half hour of cooking, stir in cream cheese until melted.
- Serve hot with optional toppings like lime juice, cilantro, and cotija cheese.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups or 360g)
- Calories: 310
- Sugar: 4g
- Sodium: 875mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 70mg