Description
A comforting, creamy soup inspired by traditional Mexican street corn, featuring corn, chicken, and spices cooked to perfection in a slow cooker.
Ingredients
- 1 white onion (diced)
- 1 poblano pepper or jalapeño 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 crème fraîche
- 6 slices of bacon
- 2 limes (optional for garnish)
- Fresh cilantro (optional for garnish)
- ½ cup cotija cheese
Instructions
- Heat a large sauté pan on medium heat and add your choice of oil.
- Add the diced onion, poblano or jalapeño pepper, and minced garlic, sauté for about three minutes until softened.
- Stir in chili powder and cumin, cook for an additional few minutes.
- Transfer the sautéed mixture to the slow cooker.
- Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth to the slow cooker.
- Cook on low for 6 to 8 hours.
- In the final 30 minutes, stir in cream cheese or crème fraîche.
- Prepare crispy bacon on the stovetop or in the oven to your desired crunch level.
- When ready to serve, ladle the soup into bowls and top with bacon, cotija cheese, lime juice, and fresh cilantro if desired.
Notes
For thicker soup, let it cook uncovered for the last 30 minutes. Adjust spices to taste midway through cooking.
