Sherry's Wild West Soup You Have To Try

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Sherry's Wild West Soup

"My mom-in-regulation, Sherry, comes up with the first-class soup recipes. She is the 'queen of soup'! One of our family favorites is this hearty, wealthy and scrumptious soup. It can also be made with turkey. A excellent green salad at the side rounds out an excellent meal."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

Pour broth right into a soup pot, or huge saucepan, and produce to a simmer. Add the chile peppers, bird, garbanzo beans, oregano, chipotle peppers, rice, salt and pepper. Return to a simmer, and prepare dinner for half-hour. If the soup is simply too thick, you could add a bit more broth. Ladle into serving bowls, and pinnacle with sliced avocado and cheese cubes.

Notes :

Try the usage of a Reynolds® sluggish cooker liner on your gradual cooker for simpler cleanup.

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