Green Chile and Chicos Soup
A staple since the time of the Ancestral Puebloans, chicos are made using a centuries-old method. Sweet white corn, still in its husk, is steamed overnight in an outdoor adobe horno, then sun-dried for a week. The result? A rich, smoky flavor that adds depth to soups, stews, and beans—a true taste of New Mexico.
Ingredients
- ¼ cup vegetable oil
- 1 medium yellow onion, peeled & small diced
- 3 - 4 large cloves garlic, minced
- 2 teaspoons dried Mexican oregano (MS454)
- 2 c. chicos, soaked overnight (MS524)
- 6 c. vegetable stock (low-sodium)
- 1-1/2 c. roasted, peeled, & chopped N.M. green chile (MS511)
- kosher salt, to taste
- black pepper, to taste
- ¾ c. cilantro, leaves chopped
- 1 lime, cut into wedges
Instructions
- Heat oil in a large soup pot, add onions and dried oregano. Saute until onions become translucent, add the garlic and saute another minute until fragrant.
- Add the soaked chicos and cook for another 2 to 3 minutes. Add stock, salt and pepper and simmer until chicos are tender, about 45 minutes.
- Add roasted green chile and heat through. Adjust flavors to taste.
- Serve in warm bowls garnished with cilantro and lime wedges.
Nutrition Facts per Serving Serving Size: 1 cup
Calories180
Total Fat7g
Saturated Fat0.5g
Cholesterol0mg
Sodium260–490mg
Total Carbohydrate25g
Dietary Fiber4g
Total Sugars2g
Protein4g
Estimated Nutrition for Entire Recipe
Calories1,400–1,500
Total Fat56–60g
Saturated Fat6–8g
Cholesterol0mg
Sodium910mg
Total Carbohydrates195–210g
Dietary Fiber28–35g
Total Sugars14–18g
Protein28–36g