Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fat-free chicken broth
2 (4.5 ounce) cans
diced green chile peppers, drained
shredded cooked chicken meat
1 (15 ounce) can
minced chipotle peppers in adobo sauce, or to taste
cooked white rice
salt and pepper to taste
avocado - peeled, pitted and sliced
diced Monterey Jack cheese
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.
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.
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.
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 added salt at the table.
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 time.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sherry's Wild West Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 328
** Calories from Fat: 133
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a simple creamy chicken soup with wild rice.
Discover time-saving tricks for making delicious tortilla soup.
Turn leftover Thanksgiving turkey into deliciously different soup with some kick.