Ingredients:
2 tablespoons olive oil or 2 tablespoons butter
4 -6 poblano chiles, peeled and deveined and sliced in 1/4 inch strips
1 large white onions, sliced in 1/4 inch rounds
1 tablespoon chicken bouillon
1 -1 1/2 cup corn kernels (optional)
1 cup sour cream
Directions:
Saute the chilies with the onions until soft, about 10 minutes.
Add corn and chicken base and stir.
Add the cream, let simmer 10 to 15 minutes.
Serve warm with corn tortillas.
Can be prepared ahead and reheated in the microwave.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.