Chilatole Rojo (red Chile Soup With Chicken, Mushrooms, And Zucchini

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 medium 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

Recipe

• 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.