Chilatole Rojo Red Chile Soup With Chicken Mushrooms And Zucchini Food

CREAMY CHICKEN AND MUSHROOM SOUP

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

CHILATOLE ROJO (RED CHILE SOUP WITH CHICKEN, MUSHROOMS, AND ZUCCHINI

Steps:

• In large saucepan, heat oil over medium heat.
• Cook onion and garlic until golden, 5- 7 minutes.
• Transfer to blender or food processor.
• Add ground chile, masa harina, salt, and 1 1/2 cups broth and process until smooth.
• Return puree to saucepan and boil over medium-high heat while whisking constantly for about 2 minutes.
• Add remaining broth, mushrooms, zucchini, and parsley; return to boil.
• Reduce heat and simmer for 10 minutes.
• Stir in chicken and simmer 6- 8 minutes, or until chicken is cooked through.
• Remove parsley and ladle into bowls.
• Garnish with lime wedges.