Grilled Chicken Chili Verde and Corn on the Cob wit

Name: Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large poblano peppers; 1 1/2 pounds chicken cutlets; Extra-virgin olive oil, for drizzling plus 2 tablespoons; 1 jalapeno pepper, seeded and chopped; 1 onion, chopped; 3 cloves garlic, grated; 18 to 20 tomatillos, peeled and coarsely chopped; 1 cup heavy cream; 1 chipotle in adobo, mashed into paste; 2 teaspoons adobo sauce; 2 limes, 1 zested, 1 whole; 4 ears corn on cob, shucked and rinsed; 2 to 3 cups chicken stock, depends upon how thick you like your sauce; 1 1/2 teaspoons ground cumin; 1/4 cup cilantro or flat-leaf parsley, divided; 3 tablespoons fresh mint, a generous handful; 1 sack white corn tortilla chips; 1 cup shredded Chihuahua or Monterey Jack cheese, divided; 2 tablespoons finely chopped chives

Servings: persons

4 large poblano peppers
1 1/2 pounds chicken cutlets
Extra-virgin olive oil, for drizzling plus 2 tablespoons
1 jalapeno pepper, seeded and chopped
1 onion, chopped
3 cloves garlic, grated
18 to 20 tomatillos, peeled and coarsely chopped
1 cup heavy cream
1 chipotle in adobo, mashed into paste
2 teaspoons adobo sauce
2 limes, 1 zested, 1 whole
4 ears corn on cob, shucked and rinsed
2 to 3 cups chicken stock, depends upon how thick you like your sauce
1 1/2 teaspoons ground cumin
1/4 cup cilantro or flat-leaf parsley, divided
3 tablespoons fresh mint, a generous handful
1 sack white corn tortilla chips
1 cup shredded Chihuahua or Monterey Jack cheese, divided
2 tablespoons finely chopped chives

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

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large poblano peppers, 1 1/2 pounds chicken cutlets, Extra-virgin olive oil, for drizzling plus 2 tablespoons, 1 jalapeno pepper, seeded and chopped, and more.

Yes, Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Chili Verde and Corn on the Cob with Chipotle Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions