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According to grandaughter Leona Wood, Josepha Carson was mad for this soup. And no wonder. It's smoky, piquant, filling, beautiful to look at--and an explosion of textures on the tongue. Serve hot to 2 as a meal--or to 4 as a first course.

• 4 cups chicken stock
• 1 cup cooked chicken, shredded
• 1 cup cooked rice
• 1 cup canned chickpeas (no juice)
• 1 chipotle pepper, seeded and finely chopped (it's easiest to get these smoked jalapenos in cans, then wash off the sauce they're in)
• pinch of oregano

Garnish: 1 cup grated Monteray Jack cheese and 1 chopped avocado

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

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