See Mexican Crema recipe of buy at the store

1 1/2 Cups Frozen Corn
2 Tbs Butter
4 Large Chicken Breasts
3/4 Cup chicken Broth
1/4 Cup Chotle Sauce
15 oz Mexican Crema or Creme Fraiche (see recipe for Mexican Crema)
8 oz Cream Cheese
1/4 Cup Chopped Cilantro
1/4 Tsp Salt
1/4 Tsp Pepper

White Rice for serving

Lime wedges and diced tomatoes for serving

1 1/2 Cups Frozen Corn 2 Tbs Butter 4 Large Chicken Breasts 3/4 Cup chicken Broth 1/4 Cup Chotle Sauce 15 oz Mexican Crema or Creme Fraiche (see recipe for Mexican Crema) 8 oz Cream Cheese 1/4 Cup Chopped Cilantro 1/4 Tsp Salt 1/4 Tsp Pepper

Rinse and thaw frozen corn and drain well.
Select saute and add butter add corn and saute for 3 to 5 minutes, remove to a bowl
Add chicken, broth and 2 Tbs chipotle sauce to the cooker and cook on high for 6 minutes.
Natural release for 10 minutes
Remove chicken and shred.
Saute cubed cream cheese until melted and add Crema, corn and chicken but DO NOT BOIL
Stir in cilantro, salt and pepper. Add additional chipotle sauce and salt and pepper to taste.