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1
Heat broiler and grill pan to high.
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2
Place peppers under broiler and char on all sides, 15 minutes.
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3
Place the peppers in a paper sack or in a bowl and cover with plastic wrap.
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4
Let rest for about 5 minutes or until cool enough to handle.
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5
Peel, seed and chop peppers into large dice.
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6
While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper.
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7
Grill chicken 3 minutes on each side.
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8
Chop into a bite size dice and reserve.
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9
Heat 2 tablespoons oil in a medium soup pot over medium-high heat.
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10
Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor.
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11
Add the tomatillos to onions and cook 5 to 6 minutes.
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12
While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat.
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13
Reduce 10 minutes.
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14
Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
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15
Add chicken stock to chili.
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16
Stir in the chicken and season with cumin.
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17
Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint.
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18
Turn heat off.
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19
Add the juice of 2 limes to the chili and stir.
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20
Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
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21
Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.
