Slow Cooker Mexican Street Corn Soup (Edit recipe)

Slow Cooker Instructions

1. Heat a large sauté pan to medium heat. Once hot, add the oil. Sauté the onion, pepper, and garlic. After 3 minutes, toss in the chili powder and cumin. Sauté for another few minutes, then transfer to your slow cooker.
2. Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.
3. 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.
4. Serve the soup hot with crumbed bacon, cotija cheese, fresh lime juice, and fresh cilantro. Add salt and pepper to taste if needed!

Instant Pot Instructions

1. Sauté the veggies in the instant pot on sauté mode (following instructions above), and hit cancel once finished. Add in the corn, chicken, potatoes, chipotle pepper, adobo sauce, and chicken broth. Cook on high pressure for 15 minutes, then do a quick release. Once the steam has been completely released, stir in cream cheese or creme fraiche and let it “melt”. Top with bacon, cotija cheese, cilantro, and lime juice.