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Chicken and Corn Soup with Chile-Mint Salsa

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Introduction

Discover the warmth and comfort of Chicken and Corn Soup with Chile-Mint Salsa. This delightful soup brings together hearty chunks of tender chicken, sweet corn kernels, and a zesty salsa to create an irresistible dish that is perfect for any occasion.

Tips for this recipe

  • Ensure your chicken is fully cooked before adding it to the soup to guarantee a safe and tasty meal.
  • For an authentic texture, use fresh corn kernels rather than canned or frozen.
  • Adjusting salt levels according to personal taste is recommended as each ingredient contributes to the overall flavor profile.

Why you will love this recipe

The balance of spicy, savory, and fresh notes in our Chicken and Corn Soup with Chile-Mint Salsa makes it an all-around crowd favorite. Its vibrant flavors and wholesome ingredients promise not just a meal but an experience you’ll want to share.

Ingredients

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-pound 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)

Adviced equipment

– Stock Pot: Ideal for making large quantities of soups, stews, or stocks.
– Blender: Perfect for pureeing ingredients like vegetables and fruits to make smooth salsas or soup textures.
– Cutting Board with Pizza Wheel Knife Set: Useful for quickly dicing vegetables, including onions and corn, which are key components in your recipe.
– Slow Cooker: Great for simmering soups gently over several hours, developing flavors without the need for constant supervision.
– Fine Mesh Strainer or Colander: Essential for removing solids from liquids to achieve a smooth soup consistency.
– Measuring Cups and Spoons Set (with scales): For accurately measuring ingredients, which is crucial in recipe success.
– Dutch Oven or Heavy-Bottomed Pot: Ideal for even cooking of soups and stews, including the chicken in your recipe.
– Silicone Soup Ladle: To serve soup easily without spilling it from a traditional ladle.
– Immersion Blender (Blade-in-Pot): For pureeing ingredients directly in the pot, useful for making chunky soups or smooth salsas with minimal mess.
– Spice Grinder: To grind fresh spices like chili peppers that can enhance your homemade salsa and soup flavors.

History of the recipe

The Chicken and Corn Soup with Chile-Mint Salsa draws inspiration from traditional Mexican cuisine, merging rustic simplicity with bold flavors. It has evolved over generations, showcasing how regional ingredients can come together to create a comforting meal that reflects the heart of home cooking.

Fun facts about this recipe

Chicken and Corn Soup with Chile-Mint Salsa is not just a dish but an ode to family gatherings, where every ingredient tells its own story. The use of mint in the salsa isn’t common in Mexican cooking but offers a refreshing twist that elevates this classic soup into something special.

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Chicken and Corn Soup with Chile-Mint Salsa

Chicken and Corn Soup with Chile-Mint Salsa

amanda

Equipment

  • - Stock Pot: Ideal for making large quantities of soups, stews, or stocks.

  • - Blender: Perfect for pureeing ingredients like vegetables and fruits to make smooth salsas or soup textures.

  • - Cutting Board with Pizza Wheel Knife Set: Useful for quickly dicing vegetables, including onions and corn, which are key components in your recipe.

  • - Slow Cooker: Great for simmering soups gently over several hours, developing flavors without the need for constant supervision.

  • - Fine Mesh Strainer or Colander: Essential for removing solids from liquids to achieve a smooth soup consistency.

  • - Measuring Cups and Spoons Set (with scales): For accurately measuring ingredients, which is crucial in recipe success.

  • - Dutch Oven or Heavy-Bottomed Pot: Ideal for even cooking of soups and stews, including the chicken in your recipe.

  • - Silicone Soup Ladle: To serve soup easily without spilling it from a traditional ladle.

  • - Immersion Blender (Blade-in-Pot): For pureeing ingredients directly in the pot, useful for making chunky soups or smooth salsas with minimal mess.

  • - Spice Grinder: To grind fresh spices like chili peppers that can enhance your homemade salsa and soup flavors.

Ingredients

  • 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-pound 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)

Instructions

1

Instruction 1

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).
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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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