Soups: There's a place in Berkeley, El Rinconcito, which serves the best chicken by Recipe Cottage

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	There's a place in Berkeley, El Rinconcito, which serves the best chicken

		soup I've ever had. The restaurant is in a converted gas station: seating is at a real premium and it's hard to manage a meal there unless you can sit outside. Fun place. The soup is quite picante. Hot. It's the chipotles, which are (for the unfamiliar) smked jalapen~os. Lovely things. Anyway, I found a recipe, and did a bit of experimenting and amending until it came out about like El Rinconcito's. 1 boned, cooked chicken in large chunks 3 chipotle chilis 1 1/2 cups of chick peas 1 onion 1 avocado 4 cloves of garlic 1 sprig of epazote 3 carrots cut into coins 1 small zucchini or similar amount of summer squash, cut into small pieces 3 limes salt and cilantro as desired Procedure: 1. Soak garbanzos overnight. 2. Cook the chicken, garbanzos, a 1/4 diced onion and garlic in 8 cups of water until the garbanzos are soft. 3. Add epazote, chipotle chili, carrots and green beans and boil on a low flame until the vegetables are soft. Serve with lime, cilantro, sliced avocado and diced onion. You can also serve this with a rice sopa seca. Which they do at El Rinconcito. I usually dump the rice into the caldo.