Mexican Street Corn & Chicken Soup (Slow Cooker Style)

Ingredients:

1 white onion, diced
1 poblano or jalapeño pepper, diced (for a spicy kick)
2 garlic cloves, 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, diced
2 tbsp adobo sauce
1 lb chicken breast
6 cups chicken broth
8 oz cream cheese or crème fraîche

For Garnish:
6 slices crispy bacon, crumbled
2 limes (optional, for a citrusy kick)
Fresh cilantro (optional, for garnish)
½ cup cotija cheese, crumbled

Instructions:

Sauté Aromatics:
Heat a sauté pan over medium heat with oil. Sauté the diced onion, pepper, and garlic for about 3 minutes until softened.
Stir in the chili powder and cumin, letting the spices bloom for 2 minutes.

Slow Cook Magic:
Transfer the sautéed mixture to your slow cooker.
Add the frozen corn, diced potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Stir everything together.
Cover and cook on low for 6-8 hours, until the chicken and potatoes are tender and flavorful.

Creamy Finish:
In the last 30 minutes of cooking, stir in the cream cheese or crème fraîche, letting it melt and blend into the soup for a creamy texture.

Crisp the Bacon:
While the soup finishes, cook your bacon to crispy perfection. Crumble and set aside.

Serve and Garnish:
Ladle the hot soup into bowls and top with crumbled bacon, cotija cheese, fresh cilantro, and a squeeze of lime juice for an extra burst of flavor.