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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 328 Calories

Ingredients

• 1 cup cooked white rice
• 1 teaspoon dried oregano
• 1 pinch salt and pepper to taste
• 1 avocado - peeled, pitted and sliced
• 1 (15 ounce) can garbanzo beans
• 2 cups shredded cooked chicken meat
• 4 cups fat-free chicken broth
• 2 (4.5 ounce) cans diced green chile peppers, drained
• 2 minced chipotle peppers in adobo sauce, or to taste
• 1 cup diced Monterey Jack cheese

Recipe Instructions

Step 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.