Chicken and Corn Soup with Chile-Mint Salsa
- 4 jalapeños
- 2 garlic cloves, coarsely chopped
- 1 teaspoon (or more) kosher salt
- 1 cup (loosely packed) fresh mint leaves, chopped
- 3 tablespoons olive oil
- 1 3–4-lb. whole chicken
- 3 quarts low-salt chicken broth
- 4 ears of corn, husked, kernels cut from cobs, cobs reserved
- 1 medium onion, halved lengthwise
- 1 head of garlic, halved crosswise
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 5 whole black peppercorns
- 3 bay leaves
- 2 teaspoons kosher salt plus more
- 1 small red onion, thinly sliced
- 1 large tomato, diced, lightly salted
- Tortilla chips
- 2 limes, cut into wedges
- Coarse sea salt (such as Maldon)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves (3)
- Carrot, medium (1)
- Celery stalk (1)
- Corn (4 ears)
- Garlic (1 head)
- Jalapenos (4)
- Limes, wedges (2)
- Mint, loosely packed fresh leaves (1 cup)
- Onion, medium (1)
- Red onion, small (1)
- Tomato, large lightly salted (1)
- Meat
- Chicken, whole (3 lb.)
- Canned Goods
Chicken broth, low-salt (3 quarts)
- Cooking & Baking
- Garlic cloves (2)
- Kosher salt (1 teaspoon)
- Kosher salt plus more (2 teaspoons)
- Olive oil (3 tablespoons)
- Peppercorns, whole black (5)
- Sea salt, Coarse (1)
- Snacks
- Tortilla chips (1)
Preparation
Read recipe preparation on bonappetit.com
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Published July 30, 2012 (5 months ago).
42 people saved this recipe.
