Stuff You Sauté First:

• 1 white onion, chopped up (I never dice perfectly, don’t stress about it)
• 1 poblano pepper, chopped (jalapeño works but it’s spicier, you’ve been warned)
• 2 garlic cloves, minced (or that jarred stuff, I won’t tell)
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp salt
• 1 tbsp olive oil (whatever oil you have is fine)

The Main Event:

• 2 cups frozen corn (straight from the freezer bag)
• 2 russet potatoes, peeled and chunked (leave the peels if you’re feeling lazy)
• 1 chipotle pepper from that little can, chopped fine
• 2 tbsp of that red sauce from the chipotle can
• 1 lb chicken breast (I buy the family pack when it’s on sale)
• 6 cups chicken broth (store brand is totally fine)
• 8 oz cream cheese (the brick kind, not the tub)

The Toppings That Make It Special:

• 6 strips bacon (real bacon, not the fake stuff)
• 2 limes (buy extra, one always rolls under the stove)
• Cilantro (skip if you think it tastes like soap)
• Cotija cheese (it’s by the fancy cheese, worth finding)