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Chicken and Corn Soup with Chile-Mint Salsa


Chicken and Corn Soup with Chile-Mint Salsa Recipe

Ingredients:
  • 4 jalapeos
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon (or more) kosher salt
  • 1 cup (loosely packed) fresh mint leaves, chopped
  • 3 tablespoons olive oil
  • 1 34-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)
Directions:
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