Bowl of the Wife of Kit Carson

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    584 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 32 grams protein; 81 milligrams cholesterol; 992 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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

• This recipe is very simple if cooked ingredients are prepared ahead of time. They can be prepared several days in advance and refrigerated until ready to use. Garbanzo beans can take up to 3 hours to cook. Do not use canned garbanzos. Chipotle chili pepper is available canned from groceries that specialize in Mexican foods.