spicy chicken soup

I got this recipe from Cooking Light magazine. This is a wonderful fall soup.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 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 1/2ounce) 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

Directions

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.