Begin by heating a large sauté pan over medium heat. Add 1 tablespoon of olive or avocado oil, then sauté diced white onion, chopped poblano or jalapeño pepper, and minced garlic for about 3 minutes until the onions are translucent and fragrant.

Stir in 2 teaspoons of chili powder and 2 teaspoons of cumin, letting the spices bloom for an additional 2 minutes.

Carefully pour the sautéed vegetables into your slow cooker. Next, add 2 cups of frozen corn, peeled and diced russet potatoes, 1 chopped chipotle pepper in adobo sauce, 2 tablespoons of adobo sauce, 1 pound of chicken breast, and 6 cups of chicken broth.

Cover the slow cooker with its lid and set it to low heat. Allow your soup to cook for 6 to 8 hours.

Once cooked, remove the chicken breasts and shred them. Return the shredded chicken to the slow cooker. Stir in 8 ounces of cream cheese or crème fraîche until melted and creamy in the final 30 minutes.

Cook 6 slices of bacon in a skillet until crispy, about 5 to 7 minutes. Crumble it into small pieces.

Ladle the soup into bowls, garnishing with crumbled bacon, a sprinkle of cotija cheese, and a squeeze of fresh lime juice.