Chilatole Rojo (Red Chile Soup With Chicken, Mushro

Name: Chilatole Rojo (Red Chile Soup With Chicken, Mushrooms, And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium white onion, halved and sliced, 2 cloves garlic, 2 tablespoons dried ancho chile powder, and more.

Yes, Chilatole Rojo (Red Chile Soup With Chicken, Mushrooms, And Zucchini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions