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

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“Another Rick Bayless recipe from Feb-March 2005 issue of Eating Well.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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