Ingredients
Scale
- 1 white onion (diced)
- 1 poblano pepper (diced)
- 2 cloves garlic (minced)
- 2 tsp chili powder
- 2 tsp cumin
- 6 cups chicken broth
- 2 cups frozen corn
- 2 medium russet potatoes (peeled and diced)
- 1 lb chicken breast
- 8 oz cream cheese
Instructions
- Heat a large sauté pan over medium heat. Add oil and sauté the onion, poblano pepper, and garlic until softened.
- Stir in chili powder and cumin; cook for another minute.
- Transfer to the slow cooker, then add corn, potatoes, chicken breast, adobo sauce, and chicken broth.
- Cook on low for 6–8 hours until chicken is cooked through and potatoes are tender.
- About 30 minutes before serving, stir in cream cheese until melted.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg