Stock up on the essentials for this dish.

Serves 6-8

1/4 cup vegetable oil

1 medium yellow onion, cut into small dice

2 teaspoons dried Mexican oregano

3 to 4 large cloves garlic, finely minced

2 cups chicos, soaked overnight

6 cups low-sodium chicken stock

Kosher salt and freshly ground black pepper

1 1/2 cups chopped roasted New Mexico green chiles

1 roasted chicken, skinned and deboned, meat shredded by hand

3/4 cup chopped cilantro leaves, for garnish

1 lime, cut into wedges for garnish

Heat oil in a large soup pot, add onions and dried oregano.  Sauté until onions become translucent, add the garlic and sauté another minute until fragrant.  Add the shredded chicken, stir to combine, and warm through.

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.