Sherry's Wild West Soup Recipe - Bush’s Best

Sherry's Wild West Soup

Recipe By: BAJATHECAT  
Write a Review | Read Reviews (5)
My mother-in-law, Sherry, comes up with the best soup recipes. She is the 'queen of soup'! One of our family favorites is this hearty, rich and delicious soup. A nice green salad on the side rounds out a perfect meal.
 
  • Prep: 20 Minutes
  • |
  • Cook: 30 Minutes
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  • Total: 50 Minutes
 
6
 
 
  • 4 cups fat-free chicken broth
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  • 2 (4.5 ounce) cans diced green chile peppers, drained
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  • 2 cups shredded cooked chicken meat
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  • 1 (15 ounce) can garbanzo beans
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  • 1 teaspoon dried oregano
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  • 2 minced chipotle peppers in adobo sauce, or to taste
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  • 1 cup cooked white rice
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  • 1 pinch salt and pepper to taste
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  • 1 avocado - peeled, pitted and sliced
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  • 1 cup diced Monterey Jack cheese
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  1. Pour broth into a soup pot, or large saucepan, and bring to a simmer. Add the chile peppers, chicken, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper. Return to a simmer, and cook for 30 minutes. If the soup is too thick, you can add a little more broth. Ladle into serving bowls, and top with sliced avocado and cheese cubes.
Nutrition Information
 
 
More Reviews (5)
Reviewed By: BROTHERMEAT
I made a big batch for freezing. Like one of the other reviewers, I also substituted quinoa for white rice, added a can of fire roasted tomatoes and left out the chicken and the cheese. The avocado was a nice touch. Next time I might throw in some lemon juice.
Reviewed By: AngelaD74
This was a little spicy for several of the people I served it to, but others raved about it. In the future I will probably try to make it less spicy.
Reviewed By: KymInNM
After reading the reviews and then rereading the recipe, I thought it might be somewhat bland, but this was a really good soup. I used vegetable broth and left out the chicken and cheese, and I used uncooked quinoa instead of cooked rice, so the soup was a little heartier. Plus, I used fresh oregano (and a little extra to pump up the flavor) and about 1/2 tsp sea salt. By itself, the broth was VERY spicy, but the garbanzos and avocado helped mellow out the heat. For me, it didn't need the cheese--the flavor combo actually tasted a bit cheesy on its own.