Chicken and Corn Soup with Chile-Mint Salsa

Name: Chicken and Corn Soup with Chile-Mint Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 bay leaves; 5 whole black peppercorns; 1 medium carrot, chopped; 1 celery stalk, chopped; 8 servings Coarse sea salt (such as Maldon); 4 ears of corn, husked, kernels cut from cobs, cobs reserved; 237 milliliters (loosely packed) fresh mint leaves, chopped; 1 head garlic, halved crosswise; 2 garlic cloves, coarsely chopped; 4 jalapeños; 1 teaspoon (or more) kosher salt; 2 teaspoons kosher salt plus more; 2 limes, cut into wedges; 3 liters low-salt chicken broth; 3 Tbsps olive oil; 1 medium onion, halved lengthwise; 1 small red onion, thinly sliced; 1 large tomato, diced, lightly salted; 8 servings Tortilla chips; 1 kilograms whole chicken

Need a gluten free and dairy free main course? Chicken and Corn Soup with Chile-Mint Salsa could be an awesome recipe to try. This recipe serves 8. One serving contains 490 calories, 27g of protein, and 27g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have bay leaves, garlic, celery stalk, and a few other ingredients on hand, you can make it. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. This recipe is typical of Mexican cuisine.

Instructions

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).

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler

Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).

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Chili Pepper

Salsa

Seeds

Equipment you will use

Knife

Make a paste by mincing garlic and 1 teaspoon salt on a work surface, scraping with the side of knife occasionally.

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Garlic

Salt

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Knife

Add chiles and finely chop, then add mint and finely chop.

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Chili Pepper

Mint

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.

Ingredients you will need

Salsa

Salt

Cooking Oil

Equipment you will use

Bowl

Place chicken and broth in a large heavy pot.

Ingredients you will need

Whole Chicken

Broth

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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.

Ingredients you will need

Whole Chicken

Water

Soup

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.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Garlic

Onion

Corn

Meat

Salt

Transfer chicken to a cutting board; let cool slightly.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

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.

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Meat

Equipment you will use

Pot

Remove pot from heat.

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Pot

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.

Ingredients you will need

Chicken Meat

Whole Chicken

Broth

Equipment you will use

Sieve

Pot

Bring strained broth to a simmer.

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Broth

Add corn kernels and cook until heated through, about 3 minutes.

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Corn Kernels

Add red onion; cook until crisp-tender, about 5 minutes.

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Red Onion

Add chicken; simmer, stirring occasionally, until heated through, about 5 minutes. Season with salt.

Ingredients you will need

Whole Chicken

Salt

Divide soup among warm bowls.

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Soup

Equipment you will use

Bowl

Garnish with tomato and tortilla chips. Squeeze lime wedges over; add wedges to soup.

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Tortilla Chips

Lime Wedge

Tomato

Soup

Serve, passing chile-mint salsa and sea salt alongside.

Ingredients you will need

Sea Salt

Chili Pepper

Salsa

Mint

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.