Chilatole Rojo (Red Chile Soup With Chicken, Mushrooms, and Zucchini

Submitted by Carianne

"Another Rick Bayless recipe from Feb-March 2005 issue of Eating Well."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium white onion, halved and sliced
• 2 cloves garlic
• 2 tablespoons dried ancho chile powder
• 2 tablespoons masa harina
• 1⁄4 teaspoon salt
• 4 cups chicken broth, divided
• 8 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick (3 cups)
• 1 medium zucchini, cut into 1/4 inch cubes
• 1 sprig flat leaf parsley
• 2 boneless skinless chicken breast halves, cut crosswise into 1/2 inch slices
• lime wedge, for garnish

directions

1. In large saucepan, heat oil over medium heat.
2. Cook onion and garlic until golden, 5- 7 minutes.
3. Transfer to blender or food processor.
4. Add ground chile, masa harina, salt, and 1 1/2 cups broth and process until smooth.
5. Return puree to saucepan and boil over medium-high heat while whisking constantly for about 2 minutes.
6. Add remaining broth, mushrooms, zucchini, and parsley; return to boil.
7. Reduce heat and simmer for 10 minutes.
8. Stir in chicken and simmer 6- 8 minutes, or until chicken is cooked through.
9. Remove parsley and ladle into bowls.
10. Garnish with lime wedges.