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Red Chileatole with Mushrooms, Corn, Peppers, and Chicken

Posted By Chris On October 24, 2008 @ 5:25 pm In Main Dishes,Mexican,Mexican Everyday | 2 Comments

This is a perfect recipe to adapt to the vegetables you happen to have on hand.  Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day.  As the book suggests, one of the great things about this soup is that once you master the base broth, the variations are limited only by your imagination.

Lisa says:

Wahoo! I love walking in the door to a meal that’s ready to go!

Chris says:

I like not feeling rushed on nights that you’re home late.

Lisa says:

Nice. Is it spicy?

Chris says:

Shouldn’t be — ancho powder is relatively mild; it has a slightly smokey flavor.

Lisa says:

Mmmmm… the masa harina really gives it a nice consistency.

Chris says:

Totally — and the flavor goes really well with the fresh corn kernels. The starch from juicing the cobs also helps thicken it.

Lisa says:

I like how thin you cut the chicken.

Chris says:

Yep — it cooks pretty quickly that way.

Lisa says:

Well this soup is disappearing pretty quickly this way.

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
1 tbsp extra-virgin olive oil
1 medium white onion, halved and sliced
4 cloves garlic, peeled
2 tbsp ancho chile powder
1 1/2 tbsp masa harina
4 cups chicken broth, divided
6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick
2 ears of corn
1/2 poblano pepper, cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
3/4 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
salt, to taste

Husk the corn. In a shallow bowl, hold ears of corn upright and, with a sharp knife, cut kernels from the cobs. Then with blunt edge of the knife, scrape juice from cobs. Discard the cobs.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring until golden, about 7 minutes. Transfer the onion and garlic to a food processor or blender. Add chile powder, masa harina, and 1 1/2 cups broth; process until smooth.

Return the puree to the saucepan. Bring to a boil over medium-high heat, stirring constantly, until slightly thickened, about 2 minutes. Add the remaining 2 1/2 cups broth, mushrooms, corn kernels and juices, poblano pepper, 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. Taste and add salt if needed. Remove parsley and ladle into soup bowls.

3-4 Servings


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