Chilatole Rojo Red Chile Soup With Chicken Mushrooms And Zucchini Recipes

CHILEATOLE - GREEN CHILE SOUP WITH CORN (SLOW COOKER)

Steps:

• In a 10-inch skillet, heat the oil over medium heat.Add the onion and all the chiles and cook,stirring, until the onion is soft and pale gold, about 5 minutes. Transfer to a 5 quart slow cooker.
• Place the corn in a food processor and pulse several times, until the kernels are broken up but it is not quite smooth. Add to the slow cooker along with the water and salt.Cover and cook on low for 6 hours.
• Stir in the epazote, cilantro, and pepper. Puree in batches in a blender, or with an immersion blender right in the crockpot, until it is smooth.
• If necessary, thin the soup with a little water. Taste and adjust seasoning before serving.

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.