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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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I got this recipe from Cooking Light magazine. This is a wonderful fall soup. 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 1/2 ounce) 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.
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