Sherry's Wild West Soup Recipe - Allrecipes.com
Sherry's Wild West Soup Recipe
  • READY IN 50 mins

Sherry's Wild West Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Feb 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.

 
Feb 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.

 

15 Ratings

Sep 09, 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.

 
Jan 28, 2006

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.

 
May 12, 2005

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.

 
May 18, 2011

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.

 
Mar 07, 2011

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.

 
Jun 22, 2008

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.

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 1118 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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