Chicken Chili Verde with Corn & Cotija

Chicken Chili Verde

with Corn & Cotija

45 MIN
$22.99 4 Servings
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From the Test Kitchen

This hearty green chili features poblano pepper, sweet corn, and a tomatillo salsa broth, which you'll use to boil the chicken before shredding it into pieces. You'll top it off with a sprinkle of savory cotija cheese.

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  • Nutrition
    PER SERVING
  • Calories
    270 Cals (est.)
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fresh
ingredients
Chicken Chili Verde with Corn & Cotija
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 cup Chicken Bone Broth
  • 2 ears Corn
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 2 Scallions
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 oz Tomato Chipotle Flavored Butter
  • 2 Tbsps Grated Cotija Cheese
  • ¼ cup Cornstarch
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a bowl, combine the cornstarch and 1/2 cup of water.

Start the chili
2 Start the chili
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
Finish the chili & serve your dish
3 Finish the chili & serve your dish
Add the broth (carefully, as the liquid may splatter), cornstarch slurry (stirring to recombine before adding), and 1 1/2 cups of water; season with salt and pepper. Whisk to thoroughly combine. Add the tomatillo sauce, corn kernels, and seasoned chicken. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Carefully transfer the cooked chicken to a work surface; using 2 forks, shred into pieces. Return the shredded chicken to the pot; add the butter and stir to combine. Serve the finished chili garnished with the cotija and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a bowl, combine the cornstarch and 1/2 cup of water.

2 Start the chili
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.
Start the chili
Finish the chili & serve your dish
3 Finish the chili & serve your dish
Add the broth (carefully, as the liquid may splatter), cornstarch slurry (stirring to recombine before adding), and 1 1/2 cups of water; season with salt and pepper. Whisk to thoroughly combine. Add the tomatillo sauce, corn kernels, and seasoned chicken. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and the chicken is cooked through.* Turn off the heat. Carefully transfer the cooked chicken to a work surface; using 2 forks, shred into pieces. Return the shredded chicken to the pot; add the butter and stir to combine. Serve the finished chili garnished with the cotija and sliced green tops of the scallions. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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