Chilatole Rojo (Red Chile Soup With Chicken, Mushrooms, and Zucchini |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another Rick Bayless recipe from Feb-March 2005 issue of Eating Well. 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.
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