Grubbin' Spicy Chicken Soup



8 servings (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)

Recipe from

Cooking Light

Nutritional Information

Calories 383
Caloriesfromfat 22 %
Fat 9.3 g
Satfat 2.6 g
Monofat 3.5 g
Polyfat 2 g
Protein 22.4 g
Carbohydrate 56.1 g
Fiber 10.9 g
Cholesterol 37 mg
Iron 4.7 mg
Sodium 990 mg
Calcium 109 mg


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


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.

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.

Note: Make this soup 1 day ahead of time--the flavors meld and become more intense the next day.

January 1997
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