Mexican Street Corn Soup (Print Version)

# Ingredients:

01 - 1 white onion, diced.
02 - 1 poblano or jalapeño pepper, diced.
03 - 2 garlic cloves, minced.
04 - 2 teaspoons chili powder.
05 - 2 teaspoons cumin.
06 - 1 teaspoon sea salt.
07 - 1 tablespoon olive oil.
08 - 2 cups frozen corn.
09 - 2 medium russet potatoes, peeled and 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 ounces cream cheese.
15 - 6 slices bacon.
16 - For garnish: 2 limes.
17 - Fresh cilantro.
18 - 1/2 cup cotija cheese.

# Instructions:

01 - Heat oil over medium, cook onion, pepper, garlic, add chili powder and cumin, cook few more minutes.
02 - Add sautéed vegetables, corn, potatoes, chipotle and adobo, chicken breast, broth.
03 - Set to LOW 6-8 hours, add cream cheese last 30 minutes.
04 - Cook bacon until crispy, crumble bacon, chop cilantro.
05 - Crumbled bacon, cotija cheese, fresh lime juice, cilantro.

# Notes:

01 - Can reduce spice by using less chipotle.
02 - Use thawed chicken for food safety.
03 - Can substitute feta for cotija.
04 - Freeze before adding cream cheese if storing.

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