“You don’t need chicken soup. You need green chile,” I was told the first time I had a cold in New Mexico, years ago.
With huge amounts of vitamins A and C, many immune boosters, and anti-inflammatory properties, chiles are a superfood. The American Heart Association reported in 2020 that regular chile consumption was associated with a 26 percent reduction in cardiovascular disease mortality, a 23 percent reduction in cancer mortality, and a 25 percent reduction in death overall. Can chicken soup do all that? And cure the common cold?
