Red Chileatole with Fall Vegetables

A hearty Mexican soup featuring corn, ancho chiles, and seasonal vegetables in a rich, masa-thickened broth. This warming chileatole combines earthy mushrooms, tender green beans, and potatoes with traditional corn and chile flavors.

6 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•3 ears fresh corn, shucked
•1 tablespoon vegetable or olive oil
•4 whole dried ancho chiles
•3 cloves garlic
•1 medium white onion
•1½ quart vegetable broth
•1½ tablespoons masa harina
•½ pound fresh shiitake mushrooms
•6 ounces green beans or sugar snap peas
•½ pound fingerling potatoes
•2 sprigs fresh epazote or parsley
•1¾ teaspoons salt
•2 whole limes
•lime wedges

Cooking Instructions

1.
Cut off kernels from 1 ear corn. Cut remaining 2 ears corn (including cob) crosswise into 1-inch pieces.
5 min
2.
Heat oil in a 4-quart heavy pot over moderate heat until hot but not smoking, then cook chiles, garlic, and onion, stirring occasionally, until onion is pale golden, about 7 minutes. Remove from heat and transfer chile mixture to a bowl with a slotted spoon, pressing mixture against side of pot to leave behind as much oil as possible. Do not clean pot; there will be a thin film of oil remaining.
10 min
3.
Purée half of chile mixture with 1 cup broth and 2 1/4 teaspoons masa harina in a blender until smooth, then force purée through a medium-mesh sieve with a rubber spatula into a medium bowl.
5 min
4.
Purée remaining chile mixture, 1 cup broth, and remaining 2 1/4 teaspoons masa harina in same manner, forcing through sieve into same bowl.
5 min
5.
Heat oil remaining in pot over moderately high heat until hot but not smoking, then cook chile puré, stirring constantly, until it reaches a boil and is slightly thickened.
5 min
6.
Stir in remaining 4 cups broth and bring to a simmer, stirring occasionally.
5 min
7.
Stir in corn (kernels and pieces), mushrooms, green beans, potatoes, and epazote and gently simmer, uncovered, stirring occasionally, until beans are tender, 15 to 25 minutes.
25 min
8.
Thin chileatole with a little more broth or water to attain a light cream soup consistency, then stir in salt.
5 min

Ingredients

•3 ears fresh corn, shucked

•1 tablespoon vegetable or olive oil

•4 whole dried ancho chiles

•3 cloves garlic

•1 medium white onion

•1½ quart vegetable broth

•1½ tablespoons masa harina

•½ pound fresh shiitake mushrooms

•6 ounces green beans or sugar snap peas

•½ pound fingerling potatoes

•2 sprigs fresh epazote or parsley

•1¾ teaspoons salt

•2 whole limes

•lime wedges

Cooking Instructions

Cut off kernels from 1 ear corn. Cut remaining 2 ears corn (including cob) crosswise into 1-inch pieces.

5 min

Heat oil in a 4-quart heavy pot over moderate heat until hot but not smoking, then cook chiles, garlic, and onion, stirring occasionally, until onion is pale golden, about 7 minutes. Remove from heat and transfer chile mixture to a bowl with a slotted spoon, pressing mixture against side of pot to leave behind as much oil as possible. Do not clean pot; there will be a thin film of oil remaining.

10 min

Purée half of chile mixture with 1 cup broth and 2 1/4 teaspoons masa harina in a blender until smooth, then force purée through a medium-mesh sieve with a rubber spatula into a medium bowl.

5 min

Purée remaining chile mixture, 1 cup broth, and remaining 2 1/4 teaspoons masa harina in same manner, forcing through sieve into same bowl.

5 min

Heat oil remaining in pot over moderately high heat until hot but not smoking, then cook chile puré, stirring constantly, until it reaches a boil and is slightly thickened.

5 min

Stir in remaining 4 cups broth and bring to a simmer, stirring occasionally.

5 min

Stir in corn (kernels and pieces), mushrooms, green beans, potatoes, and epazote and gently simmer, uncovered, stirring occasionally, until beans are tender, 15 to 25 minutes.

25 min

Thin chileatole with a little more broth or water to attain a light cream soup consistency, then stir in salt.

5 min