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; 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 3–4-pound whole chicken

Chicken and Corn Soup with Chile-Mint Salsa might be a good recipe to expand your main course repertoire. This recipe serves 8. One portion of this dish contains roughly 27g of protein, 27g of fat, and a total of 490 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. A mixture of garlic, celery stalk, jalapeños, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Char chiles over a gasflame or under a broiler, turning occasionally,until blackened all over (this adds a smokyflavor 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 skinfrom chiles; discard. Coarsely chop chiles(for a milder salsa, discard seeds).

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Chili Pepper

Salsa

Seeds

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Knife

Make a paste by mincing garlic and1 teaspoon salt on a work surface, scraping withthe side of knife occasionally.

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Garlic

Salt

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Knife

Add chilesand finely chop, then add mint and finelychop.

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Mint

Transfer to a bowl; stir in oil. Seasonwith more salt, if desired. DO AHEAD: Salsacan be made 1 day ahead. Cover; chill.Return to room temperature before using.

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Salt

Cooking Oil

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Bowl

Place chicken and broth in a largeheavy pot.

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Whole Chicken

Broth

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Pot

Add water just to cover chicken.Bring to a simmer over high heat, skimmingthe surface occasionally (foam can addbitter flavors to soup; discard it as youskim). 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, bayleaves, and 2 teaspoons salt. Reduce heat to lowand simmer until breast meat is just cookedthrough, 15-20 minutes.

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Peppercorns

Carrot

Celery

Garlic

Onion

Corn

Meat

Salt

Transfer chicken to a cutting board; letcool slightly.

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Whole Chicken

Equipment you will use

Cutting Board

Cut off breast meat; set aside(cooking breast meat longer will make ittough). Return chicken to pot. Simmer overlow heat until legs and thighs are cookedthrough, about 20 minutes longer.

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Meat

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Pot

Remove pot from heat.

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Pot

Transfer chickento a platter; let cool slightly. Strain broththrough a fine-mesh sieve into another largepot; discard solids. Shred all chicken meat,discarding skin and bones.

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Chicken Meat

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Sieve

Bring strained broth to a simmer.

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Broth

Addcorn kernels and cook until heated through,about 3 minutes.

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

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Red Onion

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

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Whole Chicken

Salt

Divide soup among warmbowls.

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Soup

Garnish with tomato and tortillachips. Squeeze lime wedges over; addwedges to soup.

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Lime Wedge

Tomato

Soup

Serve, passing chile-mintsalsa and sea salt alongside.

Ingredients you will need

Sea Salt

Chili Pepper

Equipment

Ingredients

Servings:

bay leaves 5

whole black peppercorns 1medium

carrot, chopped 1

celery stalk, chopped 8servings

Coarse sea salt (such as Maldon)4

ears of corn, husked, kernels cut from cobs, cobs reserved 237milliliters

(loosely packed) fresh mint leaves, chopped 1head

garlic, halved crosswise 2

garlic cloves, coarsely chopped 4

jalapeños 2teaspoons

kosher salt plus more 2

limes, cut into wedges 3liters

low-salt chicken broth 3Tbsps

olive oil 1medium

onion, halved lengthwise 1small

red onion, thinly sliced 1large

tomato, diced, lightly salted 8servings

Tortilla chips 1kilograms

3–4-pound whole chicken

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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 Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.