Sherry's Wild West Soup
Ingredients50 m servings 328 cals
- 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.
Per Serving: 328 calories; 14.8 g fat; 23.6 g carbohydrates; 25.5 g protein; 52 mg cholesterol; 1054 mg sodium. Full nutrition
ReviewsRead all reviews 14
I enjoyed this soup very much however the broth is VERY spicy. If you do not use the avocado, I highly recommend that you cut back on the chipotle peppers. The avocado mellows the broth out nice...
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 av...
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 ...
Very good recipe. Nice change of pace. We added some crushed up tortilla chips at the table that added a nice crunch. Definately need to have the cheese and avocado with it. Will make again.
I bought a can of chipotle peppers... then needed to find a recipe to use it! With all the exciting ingredients I expected more flavor. The cheese and avocado cubes were fun additions. We add...
This was delicious. If you want to cut the spiciness down cut out the seeds in the chipotle pepper, then add them to individual bowls as desired.
Very good, easy soup. I sauteed some onions and garlic first and added broth and rest of ingredients to pot. It would be great w/some chopped fresh cilantro. Didn't have this time, will next tim...
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.