Red Chile Soup With Chicken Mushrooms And Zucchini (Chileatole Rojo)
Serves 4
Recipe By: Rick Bayless
Published in: Eating Well
1 tablespoons extra-virgin olive oil
1 medium white onion -- halved and sliced
2 clove garlic -- peeled
2 tablespoons ground ancho chile
2 tablespoons masa harina
1/4 teaspoons salt
4 cup reduced-sodium chicken broth -- divided
8 ounces shiitake mushrooms -- stemmed and sliced 1/2" thick (about 3
cups)
1 medium zucchini -- cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
2 boneless -- skinless chicken breast halves (12-14 oz),
cut crosswise into 1/2" thick slices
Lime wedges for garnish
Heat oil in a large saucepan over medium heat. Add onion and garlic
and cook, stirring regularly, until golden, 5 to 7 minutes. Transfer
the onion and garlic to a food processor or blender. Add ground chile,
masa harina, salt and 11/2 cups broth; process until smooth.
Return the puree to the saucepan. Bring to a boil over medium-high
heat, whisking constantly, until slightly thickened, about 2 minutes.
Add the remaining 21/2 cups broth, mushrooms, zucchini and parsley and
return to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Stir in chicken and continue to simmer until cooked through, 6 to 8
minutes more. Remove parsley and ladle into soup bowls. Serve with a
wedge of lime
Makes 4 servings, about 1 1/2 cups each
Ground ancho chile is one of the most popular dried chiles used in
Mexico. It's made from poblano peppers and has a mild, sweet, spicy
flavor. It can be found in the specialty spice section of large
supermarkets.
Masa harina is Mexican corn "flour" for making tortillas, sometimes
called instant masa mix; look for it in most well-stocked groceries.
Prep time: 20 minutes
Start to finish: 45 minutes
This robust hearty soup/stew is from the highlands of Veracruz, where
dried red chiles, ranging from mild to spicy, are the focus of local
flavor. Thickening the soup with the corn masa used for making
tortillas adds a pleasant sweetness and transforms the dish from a
simple sopa into a substantial chileatole.
http://www.terrypogue.com/Terry
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