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

• 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.

extra virgin olive oil, white onion, garlic, chile powder, masa harina, salt, chicken broth, shiitake mushrooms, zucchini, flat leaf parsley, chicken, lime

Taken from www.food.com/recipe/chilatole-rojo-red-chile-soup-with-chicken-mushrooms-and-zucchini-107686 (may not work)