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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JOHNNIE BUTLER
[email protected]I followed the recipe exactly, but my soup turned out watery. I'm not sure what went wrong.
Roshani Basnet
[email protected]This soup was a little too bland for my taste. I added some extra spices to give it more flavor.
Evelyn Chandler
[email protected]I'm not a big fan of spicy food, but I really enjoyed this soup. The salsa was just the right amount of heat.
yasmine Pipel
[email protected]This soup is delicious and healthy. I love that it's packed with vegetables.
Nkahloleng Thobejane
[email protected]I've made this soup several times and it's always a hit. It's a great soup for a cold day.
Aaif Hashmi
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Tariq Gold
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Siwandisile Nicole Maqajana
[email protected]This soup is a great way to use up leftover chicken. It's also a very affordable meal.
Jennie Lisa
[email protected]I'm not a big fan of corn, but I really enjoyed this soup. The salsa was the perfect complement to the chicken and vegetables.
Sadek Hossain
[email protected]This soup was easy to make and turned out delicious. I especially liked the mint in the salsa.
mr shabazkhan
[email protected]I love the combination of chicken and corn in this soup. It's so hearty and flavorful. The salsa is also a great addition.
Yusf_ Plus
[email protected]This chicken and corn soup was a hit with my family! The flavors were perfectly balanced and the salsa added a nice kick. I will definitely be making this soup again.