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

Ingredients

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

Preparation

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.