Slow Cooker Mexican Street Corn Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

Ingredients

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 med 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 bacon

2 limes (optional for garnish)

cilantro (optional for garnish)

1/2 cup cotija cheese

Directions

Heat a large saute pan to medium heat. Once hot, add the oil. Saute the onion, pepper, and garlic. After 3 minutes, toss in the chili powder and cumin. Saute for another few minutes, then transfer to your slow cooker.

Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.

The last 30 minutes before cook time is complete, stir in the cream cheese or creme fraiche. Prepare the bacon on the stovetop or oven until desired crispiness.

Serve the soup hot with crumbed bacon, cotija cheese, fresh lime juice, and fresh cilantro. Add salt and pepper to taste if needed!

Nutrition

• Serving Size: 6 g
• Calories: 527 kcal
• Total Fat: 31 g
• Saturated Fat: 13 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.04 g
• Cholesterol: 117 mg
• Sodium: 2803 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 29 g