Bowl of the Wife of Kit Carson

• 6 cups flavorful chicken broth
• 1 cup cooked garbanzo beans (about 1/2 cup dried beans)
• 1 cup cooked rice
• 1 whole medium-size cooked boneless, skinless chicken breast, cubed
• 1 avocado, peeled and cubed
• 1 chipotle chili pepper, seeded and chopped (see note)
• 1 teaspoon dried Greek or Mexican oregano, or 1 tablespoon chopped fresh oregano
• 1 cup cubed Monterey jack cheese (about 1/2 pound)
• Half a lemon, cut in quarters

1. Heat broth to boiling.
2. Pour into four bowls and add one-fourth of each of remaining ingredients, except lemon.
3. Serve immediately, with lemon quarters for guests to squeeze over the soup if desired.

chicken broth, garbanzo beans, rice, chicken, avocado, chili pepper, oregano, cubed monterey jack cheese, lemon

Taken from cooking.nytimes.com/recipes/7813 (may not work)