Chicken Corn Soup with Chile Mint Salsa | SavoryGirl

Ingredients

• 4 pounds of mixed chicken parts (thighs, legs, boneless breasts)
• 3 quarts low-salt chicken broth
• 6 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
• 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 large tomato, diced, lightly salted
• Tortilla chips
• 2 limes, cut into wedges
• Coarse sea salt (such as Maldon)