Chicken And Corn Soup With Chile-Mint Salsa-Qa

1. 1

   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. 2

   Testing

* Per serving · 4 servings · Values may vary.

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