Begin by heating 2 tablespoons of olive or avocado oil in a large sauté pan over medium heat. Once hot, add 1 diced white onion, 1 diced poblano or jalapeño pepper, and 3 minced garlic cloves. Sauté for about 3 minutes until the onions become translucent and fragrant.

Next, incorporate 1 tablespoon of chili powder and 1 teaspoon of cumin into the aromatic mixture. Stir well and cook for an additional 2 minutes.

Transfer the sautéed mixture into your slow cooker. Then, add in 4 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 4 cups of chicken broth. Give everything a good stir.

Cover the slow cooker and set it to cook on low for 6 to 8 hours.

In the last 30 minutes of cooking, stir in 8 ounces of cream cheese or crème fraîche.

While the soup finishes cooking, heat a skillet over medium heat and cook 4 slices of bacon until crispy.

Once the cooking time is complete, check that the chicken is thoroughly cooked, shredding it with two forks. Ladle the warm soup into bowls, topping each serving with crumbled bacon, cotija cheese, a squeeze of fresh lime, and a sprinkle of cilantro.