Instructions: * Note: Its easiest to get the smoked jalapenos in cans, then wash off the sauce theyre in.

Heat the stock in a large saucepan, then stir in the chicken, rice, chickpeas, chipotle pepper, and oregano. Let simmer for 5 to 10 minutes, until all ingredients are heated through.

To serve, ladle into bowls and top with cheese and avocado.

Serve hot to 2 as a meal - or to 4 as a first course.

Comments: According to grandaughter Leona Wood, Josepha Carson, wife of Kit Carson, was mad for this soup. And no wonder. Its smoky, piquant, filling, beautiful to look at - and an explosion of textures on the tongue.

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