Sherry's Wild West Soup recipe

6 servings

4 cups fat-free chicken broth

2 (4.5 ounce) cans diced green chile peppers, drained

2 cups shredded cooked chicken 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 taste

1 avocado - peeled, pitted and sliced

1 cup diced Monterey Jack cheese

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.