Chicken and Corn Soup with Chile-Mint Salsa

Ingredients

• 4 jalapeños
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1 cup fresh mint leaves
• 3 tablespoons olive oil
• 1 3-4-pound whole chicken
• 4 ears corn
• + 13 more ingredients
• • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 small red onion
  • 1 large tomato
  • Tortilla chips
  • 3 quarts chicken stock or low-sodium chicken broth
  • 1 medium onion
  • 1 head of garlic
  • 1 medium carrot
  • 1 celery stalk
  • 5 whole black peppercorns
  • 2 limes
  • Coarse sea salt (such as Maldon)

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). Make a paste by...

View full recipe at Epicurious