Grubbin' Spicy Chicken Soup
By Lv2Cook
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
Details
Servings 1
Preparation
Step 1
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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