CHICKEN AND CORN SOUP WITH CHILE-MINT SALSA
Provided by Andrea Reusing
Categories Soup/Stew Chicken Poultry High Fiber Mint Corn Summer Simmer Chile Pepper Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 23
Steps:
- For chile-mint salsa:
- Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
- Make a paste by mincing garlic and 1 teaspoon salt on a work surface, scraping with the side of knife occasionally. Add chiles and finely chop, then add mint and finely chop. Transfer to a bowl; stir in oil. Season with more salt, if desired. DO AHEAD: Salsa can be made 1 day ahead. Cover; chill. Return to room temperature before using.
- For soup:
- Place chicken and broth in a large heavy pot. Add water just to cover chicken. Bring to a simmer over high heat, skimming the surface occasionally (foam can add bitter flavors to soup; discard it as you skim). Reduce heat to medium-low; simmer, continuing to skim surface occasionally, for 5 minutes. Add corn cobs, halved onion, garlic, carrot, celery, peppercorns, bay leaves, and 2 teaspoons salt. Reduce heat to low and simmer until breast meat is just cooked through, 15-20 minutes.
- Transfer chicken to a cutting board; let cool slightly. Cut off breast meat; set aside (cooking breast meat longer will make it tough). Return chicken to pot. Simmer over low heat until legs and thighs are cooked through, about 20 minutes longer.
- Remove pot from heat. Transfer chicken to a platter; let cool slightly. Strain broth through a fine-mesh sieve into another large pot; discard solids. Shred all chicken meat, discarding skin and bones.
- Bring strained broth to a simmer. Add corn kernels and cook until heated through, about 3 minutes. Add red onion; cook until crisp-tender, about 5 minutes. Add chicken; simmer, stirring occasionally, until heated through, about 5 minutes. Season with salt.
- For garnishes:
- Divide soup among warm bowls. Garnish with tomato and tortilla chips. Squeeze lime wedges over; add wedges to soup. Serve, passing chile-mint salsa and sea salt alongside.
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Sashanna Allen
[email protected]I followed the recipe exactly and the soup turned out great! I served it with some crusty bread and it was a hit with my guests.
Shanawar Khan
[email protected]This soup is delicious! I love the combination of chicken, corn, and chiles. The mint salsa is a great addition too.
Cera Reed
[email protected]I've made this soup several times now and it's always a hit with my family and friends. It's so easy to make and the flavor is amazing.
Amar Tmg
[email protected]I made this soup for a party and it was a big hit! Everyone loved the flavor and the mint salsa was a great addition. I will definitely be making this again.
Narayan Gurung
[email protected]Loved the soup! The flavors were spot on and the mint salsa was a great addition.
Randalini Mallozzi
[email protected]This is a great recipe for a quick and easy weeknight meal. I used rotisserie chicken to save time and it was still very flavorful.
Akram Khankhan
[email protected]The soup was delicious! I made it exactly as the recipe said and it turned out perfect. I served it with some crusty bread and it was a hit with my guests.
Abdul Kader Ripon
[email protected]This soup is so easy to make and so flavorful! I love the combination of chicken, corn, and chiles. The mint salsa is a great addition too.
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[email protected]This soup was a hit with my family! Everyone loved the flavor and the mint salsa was a great addition. I will definitely be making this again.
Adam Peek
[email protected]Loved this recipe! The flavors of the chicken, corn, chiles, and lime came together perfectly for a light and refreshing soup. The mint salsa added a nice touch of brightness and freshness. I will definitely be making this again!