1 tbsp avocado oil
or other vegetable oil
1 whole white onion
small, sliced into 1/4 inch pieces
2 cloves garlic
2 tbsp ancho chile powder
1 1/2 tbsp masa harina
Mexican corn flour for tortillas
4 cups chicken broth
8 oz shiitake mushrooms
or a combination of shiitakes and other mushrooms, about 3 cups
1 medium zucchini
cut into 1/4" half moons
1 sprig epazote
large, can substitute italian parsley
2 whole chicken breasts
skinless and boneless, cut into 1/2-inch strips
This soup is great for a simple, savory, and healthy weeknight meal. Leftovers taste even better the next day. The spices, zucchini, and shiitake mushrooms make for a great soup base, and the lean chicken adds protein to keep you full. We found the ancho chili powder at our local Rainbow Market where they sell tons of spices in bulk, but Rick Bayless writes that McCormick also makes ancho powder that he likes. Adapted from Rick Bayless' Mexican Everyday.
Warm the oil over medium heat. Sauté the onions and the garlic for about 7 minutes.
For the soup base, transfer the onions and garlic into a magic bullet or equivalent. Add chile powder, masa, and 1.5 cups of the chicken broth to the onions and garlic . Purée.
Bring the saucepan up to medium-high heat. Transfer the soup base into the saucepan and stir constantly until the mixture comes to a boil. Then add the remaining 2.5 cups of chicken stock, shiitake mushrooms, zucchini, and epazote/parsley. Simmer uncovered for about 10 minutes.
Add the chicken and simmer for another 5 minutes to cook. Season with salt and serve.
source: Rick Bayless' Mexican Everyday
I'm a fan of the Carroll Shelby chili mix. It happens to include masa harina if you prefer thicker chili. I don't add it to the chili, but keep the packet for use in this recipe.