Slow Cooker Mexican Street Corn Soup (Print Version)
# Ingredients:
01 -
1 white onion, diced.
02 -
1 poblano or jalapeño pepper, diced.
03 -
2 cloves garlic, minced.
04 -
2 teaspoons chili powder.
05 -
2 teaspoons cumin.
06 -
1 teaspoon sea salt.
07 -
1 tablespoon oil.
08 -
2 cups frozen corn.
09 -
2 russet potatoes, diced.
10 -
1 chipotle pepper in adobo, diced.
11 -
2 tablespoons adobo sauce.
12 -
1 pound chicken breast.
13 -
6 cups chicken broth.
14 -
8 oz cream cheese.
15 -
6 slices bacon.
16 -
2 limes for garnish.
17 -
Cilantro for garnish.
18 -
½ cup cotija cheese.
# Instructions:
01 -
Cook onion, pepper, garlic in oil. Add spices and transfer to slow cooker.
02 -
Add corn, potatoes, chipotle, adobo, chicken, and broth. Cook on low 6-8 hours.
03 -
Add cream cheese last 30 minutes. Cook bacon separately until crispy.
04 -
Top with bacon, cotija, lime juice, and cilantro.
# Notes:
01 -
Can adjust spice level.
02 -
Freezes well before adding dairy.
03 -
Works with frozen chicken.