Entry #1608, September 17, 2012
There is nothing better than a warm bowl of soup when the air is starting to get colder, don’t you agree? How about a delicious soup to boost your appetite? Here’s a Chicken and Corn Soup with Chile-Mint Salsa recipe that you will surely love to do all over again. The superb flavors of chicken, red onion, and corn combined in a soup are just so irresistible.
Thank you Epicurious for the fantastic autumn soup recipe.
Chicken and Corn Soup with Chile-Mint Salsa
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Ingredients
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
Soup:
- 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
Garnishes:
- 1 large tomato, diced, lightly salted
- Tortilla chips
- 2 limes, cut into wedges
- Coarse sea salt (such as Maldon)
Preparation
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 chilies; 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 the 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.
With a little over 30 minutes, you can have this delicious Chicken and Corn Soup with Chile-Mint Salsa. This is best when served hot!
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