Sherry's Wild West Soup

Sherry's Wild West Soup

14
BAJATHECAT 13

"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."

Ingredients

50 m {{adjustedServings}} servings 328 cals
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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:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews

14
  1. 17 Ratings

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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 ...