Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.
Cook’s Note
You can use crème fraîche in place of Mexican crema.
Nutrition Facts (per serving)
| 440 | Calories |
| 34g | Fat |
| 21g | Carbs |
| 19g | Protein |
