Slow Cooker Mexican Corn Soup (Print Version)
# Ingredients:
01 -
6 slices of bacon.
02 -
8 ounces of cream cheese.
03 -
6 cups of chicken stock.
04 -
2 tablespoons adobo sauce.
05 -
1 chipotle pepper from adobo, chopped up.
06 -
2 russet potatoes, medium size, peeled and cubed.
07 -
2 cups sweet corn, frozen.
08 -
1 white onion, diced.
09 -
1 jalapeño or poblano, diced.
10 -
2 cloves of garlic, minced.
11 -
2 teaspoons of ground cumin.
12 -
2 teaspoons of chili powder.
13 -
1 teaspoon sea salt.
14 -
1 tablespoon olive oil.
15 -
1 pound of chicken breast.
16 -
Fresh cilantro, to taste.
17 -
1/2 cup cotija cheese, crumbled.
18 -
Limes, cut in halves for garnish.
# Instructions:
01 -
Warm up olive oil over medium heat, toss in onion, peppers, and garlic. Sprinkle in cumin and chili powder, cooking for a few more minutes.
02 -
Transfer cooked veggies, corn, potatoes, chipotle, adobo, chicken, and stock into the slow cooker.
03 -
Let it simmer on LOW for 6 to 8 hours. Stir in cream cheese during the last 30 minutes.
04 -
Fry bacon until crispy, then crumble. Chop up some fresh cilantro as well.
05 -
Top with bacon crumbles, cotija, a squeeze of lime, and cilantro leaves.
# Notes:
01 -
Dial back the heat by skipping some chipotle.
02 -
Only use thawed chicken to keep things safe.
03 -
If you can’t find cotija, feta works great too.
04 -
For freezing, leave out the cream cheese.