Bowl of the Wife of Kit Carson

This legendary Southwestern soup has a name with a story and a flavor that backs it up.

Hot chicken broth gets loaded with shredded chicken (or turkey), chickpeas, rice, and a hit of smoky chipotle pepper, then ladled into big bowls and topped with sliced avocado and chunks of melty Muenster or Monterey Jack cheese.

It’s simple, warming, and deeply satisfying, the kind of bowl you want after a long day or on a chilly evening.

The chipotle brings smoky heat that builds slowly, and the cool avocado and gooey cheese mellow it out in the best way.

Pro Tips

• Start with a small piece of chipotle and add more to taste; they vary wildly in heat level
• Drop the cheese into the hot broth right before eating so it gets soft and stretchy
• Leftover rotisserie chicken or Thanksgiving turkey work perfectly here
• A squeeze of fresh lime and a handful of tortilla strips on top take this over the edge