Grubbin' Spicy Chicken Soup

• 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 (1-inch) julienne-cut carrot
• 1/3 cup diced seeded Anaheim chile
• 2 tablespoons diced seeded jalapeno 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

1. Heat oil in a large nonstick skillet over medium heat. Add the onion and next 4 ingredients (onion through garlic); saute 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, jalapeno, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside.
2. 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.
3. Note: Make this soup 1 day ahead of time--the flavors meld and become more intense the next day.

olive oil, sweet onion, chili powder, orange rind, red pepper, garlic, chicken, orange juice, lowsalt, red bell pepper, carrot, chile, pepper, salt, green cabbage, vegetable juice, wild rice, chili powder, tomatoes, beans, lowfat sour cream

Taken from www.myrecipes.com/recipe/grubbin-spicy-chicken-soup (may not work)