Grubbin' Spicy Chicken Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 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 |
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 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:
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.
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.
|
|