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 flakes
• 4 cloves garlic, minced
• 2 cups shredded cooked chicken breasts
• 12 cup fresh orange juice
• 4 (10 1/2 ounce) cans low sodium chicken broth, divided
• 2 cups red bell peppers, strips
• 13 cup carrot, 1 inch julienne-cut
• 13 cup diced seeded anaheim chili
• 2 tablespoons diced seeded jalapeno peppers
• 12 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
• 12 cup low-fat sour cream

1. Heat oil in a large nonstick skillet over medium heat.
2. Add the onion and next 4 ingredients (onion through garlic); saute 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.

olive oil, sweet onion, chili powder, orange rind, red pepper, garlic, chicken breasts, orange juice, chicken broth, red bell peppers, carrot, seeded anaheim chili, peppers, salt, green cabbage, vegetable juice, wild rice, chili powder, tomatoes, beans, lowfat sour cream

Taken from www.food.com/recipe/spicy-chicken-soup-73742 (may not work)