Prep 0 mins
Cook 20 mins
Found this while searching for another recipe at cooks.com, The name caught my eye, although I have no idea what the origin is. I have some leftover chicken I need to use up and all the other ingredients on hand so will be trying this for supper tomorrow night.
- 4 cups chicken broth
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup chicken, cubed and cooked
- 1 -2 chipotle chiles, minced or 1 teaspoon dried chili pepper flakes
- 1 dash liquid smoke
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dried oregano, crushed
- 1 medium avocado, sliced
- 1 cup rice, cooked and hot
- 1 cup monterey jack cheese, cubed
- Bring broth to boil.
- add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano.
- Cover and simmer 5 to 10 minutes.
- Add avocado slices.
- Mound rice and chunks of cheese in soup bowls.
- Ladle in hot soup.
This was served at The Fort Restaurant west of Denver. One of the cooks was Kit Carson's great or grand daughter. She supplied the recipe to the Fort. (Kit Carson museum in Taos, NM) Kit was a guide all over the West. His wife was Hispanic. It is a wonderful, spicey and full of flavor. You can also garnish with cilantro, or use cilantro instead of oregano. We use the leftover roast chicken from the deli. Warming on a cold Colorado evening. Serve with tortilla chips.
Loved the name, loved the the soup. The broth tasted spicy by itself but once it was ladled over the rice, the flavors mellowed and it was not spicy at all. Actually, we added extra red pepper flakes at the table. I loved the cubed cheese instead of shredded; it melted into nice little lumps of gooey goodness.
The name's origin according to UMT.edu: "The name of the dish originates from the famous guide once employed as a hunter at the original Bent's Fort of Colorado, "says Elliot Westwater, Montana dining services' marketing manager. "The bowl of his wife is a Mexican inspired soup of rice, chicken, chilies, garbanzo beans, cheese, and avocado. This recipe came from Kit's grand daughter and was later embellished with a garnish of avocado slices..."