|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.