Ingredients
Scale
- 1 white onion (diced)
- 1 poblano pepper or jalapeno (diced)
- 2 cloves garlic (minced)
- 2 tsp chili powder
- 1 lb chicken breast
- 6 cups chicken broth
- 2 cups frozen corn
- 8 oz cream cheese
- 2 medium russet potatoes (peeled and diced)
- 1 chipotle pepper in adobo sauce (diced)
- 2 tbsp adobo sauce
- 1 tbsp olive oil or avocado oil
Instructions
- In a large sauté pan over medium heat, add olive oil and sauté diced onion, poblano pepper, and minced garlic until softened. Stir in chili powder.
- Transfer the sautéed mixture to a slow cooker and add frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth.
- Cook on low for 6-8 hours.
- In the last 30 minutes of cooking, stir in cream cheese until fully melted and combined.
- Serve hot with optional toppings like crispy turkey bacon, cotija cheese, fresh lime juice, and cilantro.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg