22 minutes
A traditional Mexican soup with a rich blend of chicken, vegetables, and a spicy ancho chile base.
tablespoons
White Onion, sliced into 1/4-inch thick pieces
each
Garlic Clove, peeled
each
Ground Ancho Chile Powder
tablespoons
tablespoons
cups
Shiitake Mushrooms, stemmed and sliced
0 oz
Zucchini, diced into 1/4-inch cubes
each
Epazote, fresh
sprigs
Chicken Breast Halves, boneless, skinless, cut into 1/2-inch-thick strips
each
to taste
1. Sauté Onion and Garlic
Heat a tablespoon of vegetable oil in a medium saucepan over medium heat. Sauté a sliced white onion and two peeled garlic cloves for about 7 minutes until the onion is translucent and the garlic is fragrant. Transfer the sautéed onion and garlic to a food processor or blender.
2. Blend and Cook the Puree
Blend the cooked onion and garlic with ground ancho chile powder, masa harina, and 1.5 cups of chicken broth until smooth. Pour the puree back into the saucepan and cook over medium heat until it reaches a boil and thickens slightly.
3. Simmer Vegetables
Add the remaining 2.5 cups of chicken broth, sliced shiitake mushrooms, diced zucchini, and a sprig of epazote to the saucepan. Simmer for about 10 minutes, allowing the vegetables to become tender.
4. Cook Chicken
Introduce the chicken strips into the simmering soup and continue to simmer for about 5 minutes, or until the chicken is cooked through and tender.
5. Season and Serve
Season the chileatole with salt to taste. Serve hot.
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