Begin by heating 1 tablespoon of olive or avocado oil in a large skillet over medium heat. Add the diced white onion, poblano or jalapeño pepper, and minced garlic. Sauté for about 3 minutes until the vegetables soften and the onion turns translucent.

Next, stir in 2 teaspoons of chili powder and 2 teaspoons of cumin into the sautéed vegetables. Cook for an additional 2 to 3 minutes, allowing the spices to bloom.

Transfer the sautéed vegetable and spice mixture into your slow cooker. Add 2 cups of frozen corn, 2 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. Stir everything together.

Set your slow cooker to low and cover it, allowing the soup to cook for 6 to 8 hours. Check that the chicken is cooked through and tender when done.

In the final 30 minutes of cooking, gently stir in 8 ounces of cream cheese or crème fraîche for a rich and creamy texture. Stir again to combine thoroughly.

While the soup finishes cooking, crisp up 6 slices of bacon in a skillet until golden brown. Set the cooked bacon aside on a paper towel.

Ladle your warm soup into bowls. Top each serving with crispy bacon, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro.