Grubbin' Spicy Chicken Soup

Grubbin' Spicy Chicken Soup
Grubbin' Spicy Chicken Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    cup diced sweet onion

  • 2

    tablespoons chili powder

  • 1

    tablespoon grated orange rind

  • 1

    teaspoon crushed red pepper

  • 4

    garlic cloves minced

  • 2

    cups shredded cooked chicken breast

  • 1/2

    cup fresh orange juice

  • 4

    (10 1/2-ounce) cans low-salt chicken broth divided

  • 2

    cups red bell pepper strips

  • 1/3

    cup julienne-cut carrot (1-inch)

  • 1/3

    cup diced seeded Anaheim chile

  • 2

    tablespoons diced seeded jalapeño pepper

  • 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

Directions

Heat oil in a large nonstick skillet over medium heat. Add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender. Stir in chicken and orange juice; bring to a boil. Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly. Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chile, jalapeño, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside. Combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 tablespoon chili powder, and tomatoes in a large Dutch oven; bring to a boil. Reduce heat, and simmer 20 minutes. Add chicken mixture and beans; cook an additional 45 minutes. Serve with sour cream. Serving Size: 1 1/2 cups soup and 1 tablespoon sour cream

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