Bowl of the Wife of Kit Carson

By Nancy Harmon Jenkins

Updated Oct. 11, 2023

Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
3(40)
Comments
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Featured in: COOKS ON THE MAP - THIS MONTH: SAM ARNOLD, DENVER; Reviving the Flavor Of the Old West

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Ingredients

Yield:4 servings
  • 6cups flavorful chicken broth
  • 1cup cooked garbanzo beans (about ½ cup dried beans)
  • 1cup cooked rice
  • 1whole medium-size cooked boneless, skinless chicken breast, cubed
  • 1avocado, peeled and cubed
  • 1chipotle chili pepper, seeded and chopped (see note)
  • 1teaspoon dried Greek or Mexican oregano, or 1 tablespoon chopped fresh oregano
  • 1cup cubed Monterey jack cheese (about ½ pound)
  • Half a lemon, cut in quarters
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

565 calories; 31 grams fat; 13 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 37 grams protein; 1142 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat broth to boiling. Pour into four bowls and add one-fourth of each of remaining ingredients, except lemon.

  2. Step 2

    Serve immediately, with lemon quarters for guests to squeeze over the soup if desired.

Tip
  • 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.

Ratings

3 out of 5
40 user ratings
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Comments

Deb

It is Kit Carson. The Kit Carson. Since it is a NM soup we use green chiles and pinto beans. Will try some hominy next time.

nancy harmon jenkins

Indeed it is the recipe from The Fort and came from a NYT profile I wrote of the late great Sam Arnold.

Susana

I make broth from turkey bones and use turkey instead of chicken. I also add black beans to the garbonzos. I use lime instead of lemon and jalapenos and a 1/2 a serrano instead of chipotle.

Greg W

We first had this at The Fort restaurant in Morrison, Colorado. They had been making it for years, and apparently they also named it, but it was taken from a classic recipe that may be very old. Check out The Fort Cookbook by Sam Arnold (who is now passed away). I know that I first had this soup in the 1980s.

nancy harmon jenkins

Indeed it is the recipe from The Fort and came from a NYT profile I wrote of the late great Sam Arnold.

susain

For more on this, look up restaurant The Fort in Colorado or search out Caldo Tlalpeno. Chicken seems to be the go-to meat.

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