spicy chicken soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 2 tablespoons chili powder
• 1 tablespoon grated orange rind
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 2 cups shredded cooked chicken breasts
• 1/2 cup fresh orange juice
• 4 (10 1/2 ounce) cans low sodium chicken broth, divided
• 2 cups red bell peppers, strips
• 1/3 cup carrot, 1 inch julienne-cut
• 1/3 cup diced seeded anaheim chili
• 2 tablespoons diced seeded jalapeno peppers
• 1/2 teaspoon salt
• 4 cups coarsely chopped green cabbage
• 4 cups vegetable juice
• 1 cup uncooked wild rice
• 1 tablespoon chili powder
• 4 plum tomatoes, each cut onto eight wedges
• 3 cups drained canned navy beans
• 1/2 cup low-fat sour cream

Recipe

• 1 heat oil in a large nonstick skillet over medium heat.
• 2 add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender.
• 3 stir in chicken and orange juice; bring to a boil.
• 4 cook for 2 minutes or until the liquid is almost evaporated, stirring constantly.
• 5 add 1 can broth; bring to a boil.
• 6 stir in the bell pepper, carrot, anaheim chile, jalapeno, and salt.
• 7 cook over medium heat 15 minutes or until vegetables are tender.
• 8 set aside.
• 9 combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 tablespoon chili powder, and tomatoes in a large dutch oven; bring to a boil.
• 10 reduce heat, and simmer 20 minutes.
• 11 add chicken mixture and beans; cook an additional 45 minutes.
• 12 serve with sour cream.