“Red, green… or Christmas?”
This questions is commonly asked by one’s server when dining in a New Mexico restaurant. Meaning, do you want red chile, green chile, or both? The southwestern cuisine in New Mexico is different, in that it’s not of the Tex-Mex variety. It’s of its own variety, built upon the beautiful red and green chilies grown in the state. Red sauce is typically made from dried red chilies; roasted and rehydrated, then strained to make a puree-no tomatoes. Green sauce is usually made from fresh chilies, with onions and spices. And these sauces can be HOT!
My first experience with New Mexico cuisine was many years ago, when moving from Ohio to the southwest for the first time, to attend graduate school in Arizona. We had stopped at a little New Mexico roadside diner in Truth or Consequences for lunch, the kind of spot that has strings of dried chiles hanging from the outside patio. My palate had a reputation for enjoying the hottest of the Tex-Mex food common in the Midwest, so I approached my red enchiladas without fear. But soon, this farm girl was pretending that she wasn’t really crying. Because that red sauce was painful! But it was a good kind of pain, as only one who loves the heat can understand. I’ve been a fan of New Mexico style ever since.
This black bean soup isn’t really hot; but the backbone of the flavor is green chile salsa verde. Further spiced with cumin, coriander and a touch of cayenne, this is a deliciously warming soup. While not an authentic New Mexican dish, the flavor of green chile, tomatillo and cilantro always transports my taste buds to T or C, if just for a few minutes.
Green chile black bean soup is a great dish to have around, protein rich and nutritious. I typically serve it with salad and crackers for dinner. Augmented with a corn muffin or crackers and cheese, it makes a great lunch. I usually cook a pot of black beans in advance for this dish, but if canned beans are used, it’s a very quick cooking soup. The green chili essence comes from Hatch chili powder and jalapeño pepper, but a can of diced green chilies can be substituted if Hatch powder is unavailable in your locale. Canned tomatillos can be used as well, if your local produce department doesn’t carry the fresh ones.
Living now in southeastern Arizona, New Mexico is only a few hours away and we’ve taken a number of jaunts to Silver City, T or C, Gallup and Santa Fe. Don’t even get me started on the charms of Santa Fe… While each trip is unique, all of them are chock full of dishes made with these chiles. Might be time to make soup, and plan another trip!
Green Chili Black Bean Soup
Ingredients
- 1 tbsp olive oil, garlic infused may add a clove of diced garlic
- 1/2 cup onion, diced
- 1/2 cup fennel, diced
- 1 medium jalapeno pepper, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 4 1/2 cups cooked black beans home cooked or canned
- 1 1/2 cups tomatillo, chopped fresh or canned
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Hatch green chili powder can substitute a can of green chilies
- 1/4 tsp cayenne
- 1/2 tsp ground black pepper
- salt to taste depends on the beans used
- 1 tbsp lime juice
- 1 cup cilantro, chopped
Optional Garnishes
- broken tortilla chips
- additional cilantro
- grated Cheddar
- sliced avocado
Instructions
- In a large soup pot, heat the garlic oil over medium high heat. Add the onion, fennel, jalapeño, thyme and oregano. Salt lightly, and sauce for several minutes to soften the vegetables. If using canned beans, drain, rinse and add to the pot. If using home cooked beans, drain, reserving the cooking liquid, and add the beans to the pot. Stir in the vegetable broth. If using home cooked beans, bean cooking liquid can be substituted for some of the broth, if desired. Stir in the cumin, coriander, chile powder, and cayenne. Taste for salt at this point. The beans used may already be salted. Bring to a boil, then reduce heat and simmer for 30-45 minutes.
- Stir in the 1 cup chopped cilantro, and blend the the soup as smooth or chunky as preferred. An immersion blender works well, or a blender can be used. If using a blender, blend in small batches with the steam cover removed. Reheat the soup and stir in the lime juice. Taste for salt, and add if desired. Serve in large bowls, topped with your choice of garnishes.
Notes
- Nutrition per 1/ 1/2-cup serving:
- 234 calories
- Total Fat: 4.3 g
- Sat Fat: 0.8 g
- Cholesterol: 0 mg
- Sodium: 820 mg
- Total Carbohydrate: 34.8 g
- Dietary Fiber: 12.4
- Total Sugars: 1 g
- Protein: 15.3 g
This sounds fantastic! You’re right: New Mexican Mexican is way different from the Sonoran Mexican food we generally find here in Tucson. I’m delighted and intrigued to see fennel in the list of ingredients. I’ll be making this soon!