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Sherry's Wild West Soup

Sherry's Wild West Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
BAJATHECAT

BAJATHECAT

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1118 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

Soup Loving Nicole
9

Soup Loving Nicole

2/28/2011

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 nicely but it still has a great deal of kick to it. The only change I made is that I did not cook the rice first because I wanted it more firm.

BROTHERMEAT
8

BROTHERMEAT

2/24/2009

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.

KymInNM
7

KymInNM

9/9/2006

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.

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