Name: Chicken and Corn Soup with Chile-Mint Salsa
Yield: Makes 6 to 8 servings
Ingredients: 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 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; 1 large tomato, diced, lightly salted; Tortilla chips; 2 limes, cut into wedges; Coarse sea salt (such as Maldon)

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Chicken and Corn Soup with Chile-Mint SalsaJason Lowe

Simmering a whole chicken guarantees a great base for Reusing's take on tortilla soup: "You get everything out of a whole chicken without a lot of work. Anyone can do it." Build even more flavor by using corn cobs to bolster the broth. When serving, lay out the garnishes and salsa so guests can customize their bowls; those finishing touches bring the dish together.

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