Red Chile Soup with Chicken, Mushrooms & Zucchini (Chileatole Rojo)

Yield: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 45 minutes
Ease of preparation: Moderate

This robust hearty soup/stew is from the highlands of Veracruz, where dried red chiles, ranging from mild to spicy, are the focus of local flavor. Thickening the soup with the corn masa used for making tortillas adds a pleasant sweetness and transforms the dish from a simple sopa into a substantial chileatole.

1 tablespoon extra-virgin olive oil
1 medium white onion, halved and sliced
2 cloves garlic, peeled
2 tablespoons ground ancho chile (see Ingredient notes)
2 tablespoons masa harina (see Ingredient notes)
1/4 teaspoon salt
4 cups reduced-sodium chicken broth, divided
8 ounces shiitake mushrooms, stemmed and sliced 1/2 inch thick (about 3 cups)
1 medium zucchini, cut into 1/4-inch cubes
1 large sprig fresh flat-leaf parsley
2 boneless, skinless chicken breast halves (12-14 ounces), cut crosswise into 1/2-inch-thick slices
Lime wedges for garnish

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring regularly, until golden, 5 to 7 minutes. Transfer the onion and garlic to a food processor or blender. Add ground chile, masa harina, salt and 1 1/2 cups broth; process until smooth.

2. Return the puree to the saucepan. Bring to a boil over medium-high heat, whisking constantly, until slightly thickened, about 2 minutes. Add the remaining 2 1/2 cups broth, mushrooms, zucchini 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. Remove parsley and ladle into soup bowls. Serve with a wedge of lime.

Per serving: 220 calories; 6 g fat (1 g sat, 3 g mono); 50 mg cholesterol; 15 g carbohydrate; 26 g protein; 3 g fiber; 764 mg sodium. Nutrition bonus: Iron (22% daily value), Potassium (19% dv).