Red Chileatole with Fall Vegetables

60 mins (prep 45)
17 ingredients
makes 6 servings
This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

Categories:  winter , soup~stew , mexican ,
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Serving Size (39.63 g)
Servings 6
Amount per Serving
Calories 23.39 Calories from Fat 1.8
% Daily Value *
Total Fat 0.2g 1.83%
Saturated Fat 0.03g 0.96%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 680.69mg 170.17%
Total Carbohydrate 5.1g 10.2%
Dietary Fiber 0.89 g 21.4%
Sugars 0.61 g %
Protein 0.78g 9.34%
Vitamin A 100.96IU% Vitamin C 0.55mg%
Calcium 19.22mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh corn, vegetable or olive oil, dried ancho chiles, medium white onion, fresh shiitake mushrooms, or, sugar snap peas, fingerling potatoes, fresh, large, accompaniment