Sherry's Wild West Soup


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. It can also be made with turkey. A nice green salad on the side rounds out a perfect meal.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
6 servings


  • 4 cups fat-free chicken broth

  • 2 (4.5 ounce) cans diced green chile peppers, drained

  • 2 cups shredded cooked chicken meat

  • 1 (15 ounce) can garbanzo beans

  • 1 teaspoon dried oregano

  • 2 minced chipotle peppers in adobo sauce, or to taste

  • 1 cup cooked white rice

  • 1 pinch salt and pepper to taste

  • 1 avocado - peeled, pitted and sliced

  • 1 cup diced Monterey Jack cheese


  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 Facts (per serving)

328 Calories
15g Fat
24g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 328
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 27%
Cholesterol 52mg 17%
Sodium 1054mg 46%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 19%
Total Sugars 2g
Protein 26g
Vitamin C 34mg 172%
Calcium 175mg 13%
Iron 2mg 11%
Potassium 434mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.