Chicken and Corn Soup with Chile-Mint Salsa Recipe

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Chicken and Corn Soup with Chile-Mint Salsa
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Ingredients
20
Count
Nutrition
1333
Calories
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Ingredients:

Directions:

  1. 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 chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
  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. 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 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. 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. 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. 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. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1332.68 Kcal (5580 kJ)
Calories from fat 828.64 Kcal
% Daily Value*
Total Fat 92.07g 142%
Cholesterol 476.7mg 159%
Sodium 2614.3mg 109%
Potassium 1378.77mg 29%
Total Carbs 20.31g 7%
Sugars 5.47g 22%
Dietary Fiber 4.22g 17%
Protein 101.16g 202%
Vitamin C 45.3mg 75%
Vitamin A 0.1mg 3%
Iron 6.1mg 34%
Calcium 88.1mg 9%
Amount Per 100 g
Calories 112.93 Kcal (473 kJ)
Calories from fat 70.22 Kcal
% Daily Value*
Total Fat 7.8g 142%
Cholesterol 40.4mg 159%
Sodium 221.54mg 109%
Potassium 116.84mg 29%
Total Carbs 1.72g 7%
Sugars 0.46g 22%
Dietary Fiber 0.36g 17%
Protein 8.57g 202%
Vitamin C 3.8mg 75%
Iron 0.5mg 34%
Calcium 7.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.5
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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